Kale Salad with Maple Miso Dressing

October 18th, 2012 · Lisa · gluten-free, Recipes, Savory · Comments

I’ll be serving up awesome dishes from the menu of my imaginary vegan B&B all month long.

Good morning,

How did you sleep? You mentioned last night that life has been feeling a little busy lately, a little rushed. That is certainly a notion I can relate to. I’d like to find a way today, to help you slow down just a little.

I have packed up a substantial salad that you could enjoy while reading on a big Muskoka chair, taking in the crisp fall air and the stunning colours of the changing leaves.

But if you’d prefer to stay inside, tucked up under a cozy blanket, I’d be happy to toss everything together in a big beautiful bowl and serve it up to you.

At least the chewing required by a bountiful bowl of kale requires us all to slow down a little.

I filled the bowl with baby kale today. It is full of goodness and less bitter than its more mature siblings. I had the idea for the roasted maple almonds last night, just as you were turning in. I hope the enticing aroma didn’t keep you up. Since they came out of the oven, all smoky and sweet, I’ve been enjoying a taste every couple of hours. 🙂

Maple Roasted Almonds


  • 1 cup almonds
  • 2 TBSP maple syrup
  • 1/8 tsp liquid smoke
  • pinch sea salt


  1. Preheat oven to 300 degrees.
  2. In a small bowl toss all of the ingredients together until the almonds are well coated.
  3. Add parchment paper or silpat to a baking sheet.
  4. Spread the almonds into a single layer on the baking sheet.
  5. Bake for 15 minutes.
  6. Allow to cool before transferring to an air-tight container.

Kale Salad with Maple Miso Dressing


  • 4-5 cups baby kale
  • 1 cup chickpeas
  • 1 cup steamed or roasted sweet potato
  • 1/2-1 cup maple roasted almonds
  • 1 TBSP maple syrup
  • 1 TBSP miso paste
  • 2 TBSP brown rice vinegar
  • 1/4 tsp ground ginger
  • 1/4 tsp toasted sesame oil


  1. Toss the kale, chickpeas, sweet potato and almonds together in a large bowl.
  2. In a small bowl combine the remaining ingredients and stir until a thick dressing forms.
  3. Drizzle the dressing into the salad ( I would suggest 1-2 TBSP at a time until you're veggies are well coated).
  4. Makes 2-3 salad servings.

p.s. Believe it or not, I got food poisoning during my birthday lunch so I spent yesterday recovering in bed. Thank goodness Hannah is here to bring me coconut water and grapes! I’m hoping tomorrow I’ll be up for a big beautiful bowl kale and a smoky maple dressing.

With only 10 more Vegan MoFo posts to go I hope you’re still enjoying all the fun. xo


  1. gretchen
    Posted October 18, 2012 at 3:29 pm

    I totally have that same tiffin, I use it for lunch every day!

    • Posted October 18, 2012 at 8:28 pm

      Isn’t it brilliant? I love that tiffin. My friend brought it back from India about 7 years ago and I still adore it.

  2. Posted October 18, 2012 at 3:49 pm

    I would’ve peeled the grapes for you and fanned you with a palm leaf, too, if only you’d asked my darling. Plus, the early morning walk in the misting rain, getting a sense of Toronto, and knowing I was doing something to help you, helped me feel better too.
    I hope today is treating you well. I’m going to grab a few more maple almonds from the kitchen and keep watching How I Met Your Mother until you come home.

    • Posted October 18, 2012 at 8:29 pm

      What a wonderful gift you have been in my life. xo

  3. Posted October 19, 2012 at 7:53 am

    I never saw baby kale before! I don’t think it exists here. But maybe next year it will as I think I am going to grow my own.

    • Posted October 19, 2012 at 10:07 pm

      I like that attitude – make it so mihl, make it so!

  4. Posted October 21, 2012 at 7:23 am

    So many ingredients in this salad that i LOVE! I included you in my kale round-up today! 🙂

  5. Lisa
    Posted October 29, 2012 at 6:17 pm

    I’m making this for dinner tonight with a head of flowering kale that I grabbed because I had never seen it before. Luckily I made a double batch of the almonds so some would be left! Thanks for the recipes 🙂

    • theveganlisa
      Posted October 29, 2012 at 6:20 pm

      You’re a very smart woman to make a double batch of the almonds 🙂

  6. Katrina
    Posted November 15, 2012 at 5:55 pm

    I found some organic baby kale at Target the other day and had to pick it up to use in this hearty, satisfying, winter salad. (Being from the south anything below 50 is winter to me! :-)) I am grateful for the post as I would have passed by this yummy green otherwise. Thank you!

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