Roasted Fall Vegetable Lentil & Kale Salad with Maple Dijon Vinaigrette

Last Updated on November 25, 2025 by Christin Gillespie

Roasted Fall Vegetable Lentil & Kale Salad with Maple Dijon Vinaigrette is a healthy recipe that will be a favorite this season. This top-notch vegan salad is made with massaged kale, roasted vegetables, protein-packed lentils, nutty pecans, mighty pumpkin seeds, and a yummy maple Dijon vinaigrette. Hearty and nutritious, it makes for a delicious meal, side, or leftovers!

If you’re in need of a show-stopping, restaurant-worthy salad to present at your next get-together, then this healthy vegan recipe is one to put on your list ASAP!

Listen, I know that it’s technically a salad, but it’s not your average. This Roasted Fall Vegetable Lentil & Kale Salad with Maple Dijon Vinaigrette recipe is truly top-notch delicious. Between the assortment of roasted vegetables, the addition of lentils, and the toppings, it’s a salad that is sure to please everyone at the table, regardless if they’re vegan or not.

I look forward to making it each fall, and I have a great feeling that it will be a seasonal staple for you as well!

Why You’ll Be Obsessed With This Vegan Fall Salad Recipe

• Seasonal & Simply Delicious: Take full advantage of all of your favorite seasonal produce and roast it up into a gourmet-quality salad that is ready in about 30 minutes.
• Great for Gatherings: If you’re in charge of the salad this season, this Roasted Fall Vegetable Lentil & Kale Salad with Maple Dijon Vinaigrette is the one to bring to the holiday table!
• A Hearty Swap: Take a night off soups and enjoy this healthy vegan salad during the colder months. It will leave you feeling just as nourished and satisfied.

Ingredients for This Roasted Fall Vegetable Salad

• Organic Green Lentils: Lentils are loaded with fiber and plant-based protein. Green are preferred, but black or brown would be a suitable swap.
• Organic Butternut Squash: Personally, I love honeynut butternut squash, because it’s smaller and sweeter, but regular butternut squash will do.
• Organic Brussels Sprouts: The ultimate fall vegetable in my opinion. If you’re into shredded Brussels sprouts, you’re more than welcome to do that versus roasting.
• Organic Red Onion: Chopped up to enhance the nutrition and vibrancy. 
• Organic Kale: Kale is the best sturdy base for this vegan fall salad, as there are a lot of hearty toppings. Just don’t skip the massaging step, as it makes eating this salad a pleasant experience versus a rough and chewy one.
• Organic Nuts & Seeds: Specifically, a sprinkle of organic raw pecans and organic raw pumpkin seeds. Both complement the other ingredients beautifully, as they add a nice nuttiness, buttery flavor, and extra healthy fats.
• Organic Maple Dijon Vinaigrette: It’s rich, sweet, and subtly tangy. The perfect vinaigrette that takes minutes to whisk up to drizzle over this vegan fall salad.
• Organic Seasonings: A sprinkle of garlic powder, sea salt, and black pepper. Simple, so that the other ingredients can shine!
• Organic Avocado Oil: A neutral oil that can withstand high temperatures, which is optimal for the roasted vegetables.

From Oven to Table: Making This Vegan Fall Salad

1. Lentils. Prepare the rinsed lentils as instructed on the package.
2. Roasted Vegetables. Preheat the oven to 425°F (220°C). Add the chopped vegetables to a sheet pan. Toss with the avocado oil and seasonings until everything is coated. Bake for 20–25 minutes, flipping halfway.
3. Kale. Add the washed and chopped kale to a large mixing bowl along with a squeeze of fresh lemon juice. Using your clean hands, massage for 1–2 minutes to soften the kale.
4. Vinaigrette. Add all of the vinaigrette ingredients to a bowl and whisk until well combined.
5. Serve. Divide the massaged kale between bowls. Top with the roasted vegetables, cooked lentils, nuts, seeds, and vinaigrette. Enjoy!

Tips to the Perfect Lentil and Kale Salad

• Organic Vegetables: Feel free to customize based on what you have access to. Swap the Brussels sprouts for broccoli, incorporate carrots, and use your favorite onion.
• Always Massage the Kale. Kale leaves can be very tough and chewy if not massaged. This extra step makes this salad truly enjoyable.
• Organic Lentils: Green are preferred, but black or brown would be a suitable swap.

Storing & Reheating Fall Salad with Maple Dijon Dressing

• Storing: Transfer the salad ingredients to separate glass containers and refrigerate for up to 4 days.
• Reheating: Preheat the oven to 350°F (175°C) and warm the veggies for 15 minutes or so. To reheat the lentils, transfer to a saucepan over medium heat with a splash of spring water to warm thoroughly. To serve, pair with the remaining salad ingredients.

More Healthy Vegan Salad Recipes You’ll Love

• Fall Harvest Butternut Squash & Quinoa Salad
• Roasted Sweet Potato & Apple Kale Salad with Maple Mustard Dressing
• Vegan Caesar Salad with Roasted Butternut Squash & Chickpeas
• Roasted Purple Sweet Potato Kale Salad with Spicy Maple Tahini Dressing

If you made this Roasted Fall Vegetable Lentil & Kale Salad with Maple Dijon Vinaigrette recipe, it would mean so much to me if you would leave a rating and review below. It truly makes my day; it helps others find the blog too! Don’t miss out, and be sure to follow on Pinterest, Instagram, and TikTok for even more healthy content!

Xoxo.

CMG.

Print