Hearty Vegan Kale Salad with Chipotle Pecan Pesto

Last Updated on September 25, 2024 by Christin Gillespie

This Hearty Vegan Kale Salad with Chipotle Pecan Pesto is the perfect healthy and filling recipe. It features massaged kale, vibrant sweet potatoes, roasted carrots, caramelized onion, crispy chickpeas, fluffy quinoa, and a spicy chipotle pecan pesto. Super nourishing, easy to make, and drizzled with spice!

On the lookout for a comforting and filling salad recipe? This is it my friends.

This hearty vegan kale salad recipe is unlike the typical salad. This one brings the heat, literally and figuratively, thanks to the chipotle pecan pesto. 

Even though the pecan pesto is technically the star of the salad, the roasted veggies, crispy chickpeas, and fluffy quinoa, just pair so perfectly with the kale. You’ll even second guess yourself if this is actually a salad. And rest assured, it is.

To put simply, it’s sweet and smoky. It’s the perfect salad recipe during the chilly months, as it is piled high with hearty, seasonal veggies, and beautiful colors. Plus, it is on the table in less than 45 minutes. It’s a true winner.

Why You’ll Love This Hearty Vegan Salad Recipe

• Full of Flavor & Loaded with Nutrition: Just because this bowl is on a base of greens, doesn’t mean that there is a lack of taste. Thanks to the nutrient-rich vegetables and the smokey chipotle pecan pesto, this salad recipe is packed with spice.
• Perfect Fall & Winter Salad Recipe: The roasted seasonal veggies and smokey dressing in this salad recipe will not only fill you up, but warm you up during the colder months.
• Great for Meal Prep: This Hearty Vegan Kale Salad with Chipotle Pecan Pesto stores well in the fridge, making it a great healthy recipe to meal prep for quick dinners throughout the week.

Ingredients

• Organic Sweet Potato: For this recipe I used organic stoke sweet potato, for the pop of color and boost of nutrition. However, any sweet potato works in this recipe. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before slicing. 
• Organic Carrots: Adds the perfect amount of sweetness, brightness, and some extra nutrients to this hearty kale salad.
• Organic Yellow Onion: Thinly sliced and baked along with our veggies. I used yellow, but red or white will also work.
• Organic Chickpeas: These bad boys get roasted to take this hearty salad to the next level. Plus, chickpeas are loaded with protein and are a great source of fiber.
• Organic Kale: Any type of kale works for this vegan salad recipe.
• Organic White Quinoa: To provide this salad with nutty flavor, along with protein and fiber. You can use any color that you have on hand – white, red, or multi-color quinoa all work for this salad recipe.
• Organic Chipotle Pecan Pesto: Hence the name. My chipotle pecan pesto recipe is simple to make and adds a bit of spice to this salad.  

How To Make

1. Quinoa. Prepare quinoa as packaged instructions.
2. Roasted Vegetables & Chickpeas. Preheat your oven to 425 degrees F and line a baking tray with parchment paper. Toss the drained chickpeas and cut vegetables with the oil and seasonings. Bake for 20 – 25 minutes, flipping halfway.
3. Chipotle Pecan Pesto. To a food processor or a small high-speed blender, add the ingredients and blend on high until smooth.
4. Kale. Add chopped kale to a large mixing bowl along with a pinch of sea salt. Massage with clean hands for 1 – 2 minutes to soften the kale. Set aside.
5. Serve. Place the kale at the bottom of your serving bowl, then add the quinoa, roasted vegetables and chickpeas. Pair with the chipotle pecan pesto. Enjoy!

Tips for Making This Healthy Vegan Salad Recipe Perfectly

• Organic Sweet Potato: You can use your favorite type of sweet potato. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before slicing. 
• Organic Quinoa: You can use any color that you have on hand – white, red, or multi-color quinoa all work.
• No Quinoa Option: If you’re wanting to do away with the quinoa, you can certainly use organic cooked cauliflower rice instead. 
• Organic Vegetables: Feel free to add in even more veggies! I think adding cauliflower florets &/or beets to the sheet pan would pair deliciously! 
• Organic Greens: If you don’t have any kale on hand, feel free to use spinach or arugula.

Storing & Reheating

As mentioned above, this Hearty Vegan Kale Salad with Chipotle Pecan Pesto recipe is perfect for leftovers & meal prep!

Fridge Storage. Transfer salad ingredients to separate air-tight glass containers & refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the chickpeas, vegetables, and quinoa, to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the kale and chipotle pecan pesto.

More Healthy Vegan Kale Salad Recipes You’ll Love

• Vegan Avocado Kale Caesar Salad with Sweet Potato Fries
• Chipotle Cauliflower & Sweet Potato Quinoa Salad with Cilantro Jalapeño Sauce
• Kale & Quinoa Salad with Roasted Vegetables
• Loaded Vegan Kale Salad with Sweet Tahini Dressing
• Vegan Quinoa Tzatziki Salad with Roasted Cauliflower & Sweet Potatoes

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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