Baked Kale Salad with Crispy Quinoa

This Baked Kale Salad with Crispy Quinoa tastes like the salads you order at restaurants, but you can make it at home. Baking softens the kale into a warm, comforting base, and baking the quinoa turns it into crunchy little clusters. Roasted almonds, salty feta, and sweet chopped dates finish it off, all tossed in a honey-lemon balsamic dressing.

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 Baked Kale 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.

Why You’ll Love This Baked Kale Salad

This salad turns hearty kale into a warm, satisfying dish with tender roasted vegetables, crisp quinoa, and a flavorful dressing.

Baking the kale softens its texture while adding a lightly toasted flavor, and the crunchy quinoa brings contrast to every bite.

It’s nourishing enough for a filling lunch or side dish, easy to customize with your favorite toppings, and ideal for meal prep because the components hold up well after cooking.

How to Make Baked Kale Salad with Crispy Quinoa

Prep ingredients

Prepare all of your ingredients to make this Baked Kale Salad with Crispy Quinoa. Preheat the oven to 450 F. Line 2 baking sheets with parchment paper.

Add quinoa to baking sheet

Spread the cooked quinoa on its own baking sheet. Add 2 tablespoons of olive oil, plus a little salt and pepper to the quinoa, using your hands to mix around.

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.

Add the kale to baking sheet & bake

Add chopped kale in single layers on its own baking sheet. 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).

Make the dressing

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

Assemble the salad: add baked kale, crispy quinoa, sliced almonds, feta cheese, and dates.

Toss salad

Toss Baked Kale Salad with Crispy Quinoa with homemade dressing and serve.

Serve salad

Serve Baked Kale Salad with Crispy Quinoa for a delicious lunch or dinner.

If You Love This Baked Kale Salad with Crispy Quinoa, Try These

• Loaded Kale Caesar Salad with Crispy Chickpeas
• Winter Roasted Vegetable Salad with Lemon Tahini Dressing
• Mushroom Farro Salad with Garlic & Herb Vinaigrette 
• Farro Salad with Grapes, Feta and Pistachios
• Chopped Greek Salad with Crispy Quinoa

Ingredients You’ll Need

• Quinoa: I used a standard white quinoa. Any type of quinoa works – you can bake it the same way.
• Kale: Dino kale will hold up the best when baked (it’s also often called lacinato kale).
• Olive oil: You’ll use olive oil to bake the quinoa and kale and also for the dressing.
• Almonds: I used salted and roasted almonds. You can use slivered almonds or swap the almonds for toasted walnuts or peanuts.
• Feta cheese: For the best texture, I recommend buying a block of feta cheese and crumbling it yourself.
• Dates: Pit your dates (or buy them pitted) and roughly chop them. You can also swap the dates for dried cranberries or raisins.
• Balsamic vinegar: Balsamic vinegar is the base of the dressing.
• Honey: Honey adds a little sweetness.
• Lemon: A squeeze of lemon brightens the dressing.

Baked Kale Salad with Crispy Quinoa Notes

• Protein: This Baked Kale 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 Baked Kale 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.

Frequently Asked Questions

Course: Lunch, Salad

Baked Kale Salad with Crispy Quinoa

5 from 3 votes

Sammi Brondo

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Warm baked kale, crispy quinoa clusters, salty feta, roasted almonds, and sweet dates come together in this restaurant-style salad with a honey-lemon balsamic dressing. It’s easy to make ahead, too.

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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