Baked Kale Salad with Crispy Quinoa

With warm components and fresh flavors, this Baked Kale Salad with Crispy Quinoa is the perfect bridge between winter and spring.

I’ve said it before and I’ll say it again: salads from restaurants and salad chains just taste better.

I don’t know what it is, but salads I make it home can almost never compete.

That’s why when I do make a salad that’s as good (or better!) than one I can get out, I have to share it with you. And this Baked Kale Salad with Crispy Quinoa is exactly that.

The base is made of warm, baked kale. Baking the kale softens it slightly so that it’s easier to eat and digest. I love it served slightly warm – it’s so comforting.

Next up, if you haven’t tried crispy quinoa – it’s a must. Baking quinoa turns the quinoa into little, crispy clusters. They add the perfect crunch to any salad.

This salad is also loaded with other flavors and textures. It has sliced, salted, roasted almonds for a salty crunch; salty crumbled feta for some creaminess; and chopped dates that add sweetness.

Because another thing I believe is that what you eat should not be boring. And let’s be real, sometimes salad can be boring!

Instead of forcing yourself to eat a salad that just doesn’t do the trick, try this one.

With different flavors, textures, and food groups, it has everything you need to fill full and satisfied.

Notes

• Kale: Dino kale will hold up the best when baked (it’s also often called lacinato kale).
• Quinoa: I used a standard white quinoa. Any type of quinoa works – you can bake it the same way.
• Dates: My dates were pre-chopped and tossed in a little sugar. I could not find other dates anywhere! Feel free to swap the dates for other dried fruit, like raisins or cranberries.
• Protein: This salad has plenty of protein from the quinoa and almonds. If you’d like to add more, try adding grilled chicken or a simple seared salmon on top.
• Make ahead/storage: To make this salad ahead of time, bake the kale and quinoa and prepare the dressing. Store everything in the fridge in airtight containers for 4-5 days. When you’re ready to eat, assemble and mix the salad.

Course: Lunch, Salad

Baked Kale Salad with Crispy Quinoa

Sammi Brondo

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

With warm components and fresh flavors, this Baked Kale Salad with Crispy Quinoa is the perfect bridge between winter and spring.

Ingredients  

• 1 cup white quinoa cooked
• 2 bunches dino kale de-stemmed and roughly chopped about 2-3 cups tightly packed
• 6 tablespoons olive oil
• 1/3 cup salted and roasted sliced almonds
• 1/3 cup crumbled feta cheese
• 1/2 cup dates pitted and chopped

DRESSING

• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• Juice of 1 lemon
• Salt
• Pepper

Instructions 

• Preheat the oven to 450 F. Line 2 baking sheets with parchment paper.
• Spread the cooked quinoa and chopped kale in single layers, each on their own baking sheet. Add 2 tablespoons of olive oil, plus a little salt and pepper to the quinoa, using your hands to mix around. Add the remaining 1/4 cup (4 tablespoons) of olive oil, plus a little salt and pepper to the kale and do the same (make sure both the kale and quinoa are still in a single layer on their baking sheets after mixing).
• Add both quinoa and kale to the preheated oven. Bake the kale for 5-7 minutes, until softened and slightly crispy (watch to make sure it doesn’t get too crispy).
• Bake the quinoa for about 25-30 minutes, until crispy and golden. Shake the pan gently to toss the quinoa every 10 or so minutes.
• While the quinoa is baking, make the dressing. Add all ingredients to a jar, close tightly, and shake well to mix. Set aside.
• Assemble the salad: add baked kale, crispy quinoa, sliced almonds, feta cheese, and dates. Toss with dressing and serve.

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