Home Dairy-free Warm Honey Mustard Salad

Warm Honey Mustard Salad


Now I did not invent the warm salad, but I like to think I perfected the method – and trust me there is a method! It goes kind of like this:

  • Make or buy your dressing.
  • Dress your salad toppings and proteins (well most of them) and start roasting them.
  • Dress your greens and massage.
  • Brush any bread or seeds of choice with the dressing.
  • If you have a sturdy green (kale, collards etc.) add that to the baking sheet for the last 5-10 minutes. Also add your torn up bread or nuts to toast.
  • Take everything out of the oven, toss to combine and then add any of your cold toppings!

You can see the method is to kind of dress-you-salad-as-you-go. This way you are left with a salad that is FULL of flavor but has none of that soggy overdressed feeling.

This is a great set-it-and-forget-it recipe, a super affordable way to get your Sweetgreen fix (or Chop’t, if that’s your thing) and an easy lunch for any day of the week! I know right now a lot of us are working from home, and it’s hard to find a healthy lunch that we can fit in between Zoom meetings. But this is the perfect no-mess no-fuss salad recipe that you can just pop in the oven for a quick, wholesome, filling and nutritious meal.

Now just like any salad, I gave a full recipe, but this really is a “choose your own adventure” kind of thing! If you don’t have squash on hand, use sweet potato! Tofu not your thing? Feel free to sub in some cut up chicken. No pomegranate seeds to be found? Dried cranberries sound amazing with this. No time or ingredients to make your own dressing (trust me, I’ve been there) – feel free to pick up an olive oil based vinaigrette at the store!

The options are endless, so if you do your own riff on the recipe, feel free to tag me on IG! I want to see your creations!

Watch the recipe video here:

Warm Salad

Winter is warm salad season, the most wonderful time of the year. A warm salad is where you add the dressing to the vegetables and protein first, then roast the toppings, and then tossing in the greens and croutons at the end. The full method is listed out here!
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Prep Time 5 mins
Cook Time 30 mins

Course Main Course

Servings 2 servings



For the dressing:

  • 1 tbsp maple syrup
  • 1 tbsp dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • Salt pepper and red pepper flakes to taste

For the salad:

  • 1 & 1/2 cups butternut squash chopped
  • 1 & 1/2 cups cups cauliflower chopped
  • 5 oz. firm tofu pressed and cubed
  • 1 slice of whole wheat bread
  • 3-5 cups kale
  • ½ cup pomegranate seeds



  • Preheat the oven to 425F.
  • Whisk together the maple syrup, dijon mustard, apple cider vinegar, olive oil and salt, pepper and red pepper flakes to make the dressing.
  • On a baking sheet, add the squash, cauliflower and tofu. Top this with half of your dressing and roast at 425F for 25 minutes.
  • While that is roasting, massage some of the dressing into the kale, then brush the rest on top of the bread. Tear the bread into crouton sized pieces.
  • After the 25 minutes is up, switch your oven to broil on high. Add the kale and bread to the baking sheet.
  • Broil for 5 minutes or until the croutons are crispy.
  • Mix everything together and top with pomegranate seeds.
  • Serve immediately.

Keyword dinner, lunch, salad
Tried this recipe?Let us know how it was!

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