Sheet Pan Kale Salad with Maple Dijon Dressing

All the ease of a sheet pan dinner - minimal prep, one pan, and easy cleanup - but transformed into a fresh, nutrient-packed salad

Salads can sometimes feel like a chore - lots of chopping, multiple bowls, and trying to make raw veggies exciting. But what if we reframed the idea of a salad altogether? A sheet pan salad takes the pressure off by letting the oven do most of the work. Instead of focusing on raw ingredients, roasting brings out bold flavors, crispy textures, and a sense of comfort that traditional salads sometimes lack.

Using pre-cut veggies, bagged greens, and pantry staples like canned chickpeas makes this recipe super accessible, especially if you’re short on time, energy, or focus. Roasting everything in one pan also means fewer dishes and a much simpler cleanup. This method transforms the idea of a salad from something that feels tedious into a warm, flavorful, and satisfying meal you’ll actually look forward to - no fancy prep skills required.

Less chopping, more flavor, and no decision fatigue - just an easy, satisfying meal.

From a nutrition perspective, this salad has:

• Lots of fiber – Thanks to ingredients like chickpeas, broccoli, and leafy greens, this salad supports digestion, gut health, and long-lasting fullness. Fiber also helps regulate blood sugar and supports heart health.

• Plant-Based Protein – The chickpeas and almonds provide a solid protein boost, making this salad satisfying and great for supporting muscle repair and overall energy levels, especially for those following a plant-based diet.

• Healthy Fats – The olive oil and almonds bring in heart-healthy fats that help with nutrient absorption and provide long-lasting energy.

• Balanced Energy – A mix of complex carbs (butternut squash and chickpeas), protein, and healthy fats makes this a well-rounded, energy-sustaining meal that won’t leave you crashing later.

Ingredients (serves ~4)

For the Salad:

• 3 cups pre-cut butternut squash

• 1 can chickpeas, drained and rinsed

• 3 cups broccoli florets

• Olive oil

• 6 cups kale, stems removed and chopped (bagged kale = major time saver)

• 1/3 cup sliced almonds

• 1/2 tsp paprika

• 1/2 tsp cayenne

• 1 tsp chili powder

• 1/2 tsp garlic powder

• Salt & pepper, to taste

For the Maple Dijon Dressing (Makes multiple servings):

• ⅓ cup extra virgin olive oil (EVOO)

• 2 tbsp maple syrup

• 2 tsp Dijon mustard

• 1 clove garlic, minced (or pre-minced for convenience)

• 2 tbsp apple cider vinegar

• ½ tsp salt

• ¼ tsp black pepper

Instructions

1. Preheat oven to 425°F.

2. Prep the Sheet Pan:

   • Spread butternut squash, chickpeas, and broccoli in separate sections.

   • Drizzle with olive oil.

   • Season squash with paprika, cayenne pepper, and dash of salt

   • Season chickpeas with chili powder, garlic powder, salt, and pepper

   • Season broccoli with salt and pepper

3. Roast for 30 minutes:

   • Remove broccoli 10 minutes early or add it to the pan 10 minutes late to prevent burning.

4. Make the Dressing:

   • Whisk together EVOO, maple syrup, Dijon mustard, garlic, apple cider vinegar, salt, and pepper.

5. Cool Down:

   • Let everything cool for about 10 minutes.

6. Assemble the Salad:

   • Add kale on top of the ingredients sitting in a sheet pan.

   • Sprinkle sliced almonds on top for that crunch factor.

   • Drizzle dressing over the salad, toss, enjoy.

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