Go Back

Warm Kale Salad (Vegetarian & Gluten Free)

This is a delicious and easy salad that is perfect to serve as a side dish or main course
Course Healthy Salad, Main Course, Salad, Side Dish, Side Salad
Cuisine All around
Keyword Easy, Gluten-Free, Healthy, vegetarian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 1 bowl


  • 4-5 Kale leafs cut into smaller pieces
  • 2-3 Beetroots washed and quartered
  • 1 medium Sweet potato sliced
  • 200 g Mixed mushrooms (I used chanterelles, shiitake & portobello) cut into smaller pieces
  • 6-8 Cherry tomatoes divided in two
  • 2 tbsp Sunflower seeds
  • 2 tbsp Pumpkin seeds

For the dressing

  • 1 dl Crème fraiche
  • 1-2 tsp Mayonnaise (optional)
  • 1-2 tsp Tamari or soya sauce
  • 1/2 tbsp Rice vinegar
  • 1 tsp Lemon juice
  • 1/2-1 tsp Sriracha sauce (optional)


  • Preheat the oven to 200 degrees Celsius.
  • Cut and wash the beetroots and sweet potatoes.
  • Place the beetroots on a parchment covered baking sheet or in a baking pan and drizzle some olive oil on top. Bake for approximately 15-20 minutes.
  • Add the sweet potatoes to the baking pan and bake for another 10-15 minutes, until the vegetables are soft and golden brown.
  • Meanwhile combine the ingredients for the dressing in a bowl. Taste to check if additional seasoning is needed.
  • Slice the green kale and add to a bowl.
  • Preheat a nonstick pan over medium heat with some olive oil when about 5 minutes of the baking time for the vegetables in the oven remain.
  • When the pan is hot add the mushrooms and fry until golden brown, stir regularly.
  • When the mushrooms are done add them to the bowl.
  • Add the cherry tomatoes to the bowl.
  • Place the pan back on the stove and add the sunflower and pumpkin seeds and dry roast until warm and golden brown.
  • Take out the vegetables from the oven and add to the bowl.
  • Add about half of the dressing to the salad and mix until combined and all parts are covered with the dressing.
  • Top with the roasted sunflower and pumpkin seeds and serve with more dressing on the side.