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Warm Kale and Mushroom Salad + Creamy Dressing

This salad is warm, flavorful and apparently full of Vitamin D!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Equipment

  • Stove
  • Oven
  • Blender/Food Processor

Ingredients

Start with the Roasted Toppings:

  • 1 can Chickpeas (drained & rinsed)
  • 1/3 Cup Sunflower Seeds (raw & unsalted)
  • EVOO (coating)
  • 1 tsp Cumin
  • 1 tsp Garlic Powder

Toast your Breadcrumbs:

  • 3-5 slices Sourdough Bread (cubed)

Cook the Veggies:

  • heaping Mushrooms (your choice! I used shiitake)
  • 1 medium Red Onion (sliced)
  • 2 cloves Garlic (peeled & sliced)
  • EVOO

For the Creamy Dressing (enough for quite a few salads):

  • 1/3 Cup Hemp Seeds
  • 1/3 Cup Sunflower Seeds (raw & unsalted)
  • 1/2 Cup Water
  • 3 ½ Tbsp Nutritional Yeast
  • 1 tsp Dijon Mustard
  • 1 clove Garlic
  • 2 Tbsp Apple Cider Vinegar
  • 1 Lemon (juiced)
  • 1/2 Tbsp Maple Syrup
  • Salt & Pepper to taste

MUSH it all together:

  • 1 bunch Kale (for less bite, de-stem)

Instructions

  • Preheat oven to 400°F

Start with the Roasted Toppings:

  • Add all ingredients to a bowl and mix to coat chickpeas and sunflower seeds
  • Lay flat on baking sheet and cook for ~30 mins or until golden brown and crunchy

Toast your Breadcrumbs:

  • On another baking sheet lay your breadcrumb cubes out evenly
  • Also place in the oven and toast for ~10 until golden brown and crunchy

Cook the Veggies:

  • Add EVOO to a large sauce pan over medium heat
  • Toss in all of your cut veggies
  • Cook until soft ~10-15 mins
  • Set veggies aside - you'll reuse this pan in a moment!

For the Creamy Dressing:

  • Add all ingredients to a blender or food processor and blend until smooth!

MUSH it all together:

  • In the same pan you used to cook your veggies, add another douse of EVOO + 1-2 Tbsp Water
  • Add prepped kale into pan and cover with a lid
  • Cook until completed wilted
  • Transfer to bowl and add veggies + roasted toppings
  • Finish with breadcrumbs and stir in the dressing until everything is well coated

Notes

Note: You can store the kale, veggies and roasted topping together and reheat later. But, keep the breadcrumbs and dressing separate so they don't get MUSHy! :)
Course: Salad
Keyword: Plant-based, Vegan