Crispy Quinoa Kale Salad
A nutrient powerhouse, this Kale and Quinoa Salad is one to add to your holiday or meal prep menu. It's loaded with crispy quinoa, fresh roasted kale, feta cheese and peptias and topped with a creamy lemon dressing that wraps this delicious salad with a bow.
Servings: 5 servings
Calories: 327kcal
Ingredients
- 1 cup cooked and cooled quinoa
- 2 Tbsp. chili oil *
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 8 cups roughly chopped kale ribs removed
- 1 Tbsp. extra virgin olive oil
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 avocado peeled and sliced thin
- 1 small shallot thily sliced
- 1 small apple thinly sliced
- 1/4 cup dried cranberries
- 1/4 cup pepitas pumpkin seeds
- 3 Tbsp. feta cheese, crumbled
Dressing
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. balsamic glaze **
- 1 lemon, juiced
- 1/4 tsp. salt
- 1/8 tsp. black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line two rimmed baking sheets with parchment paper.
- Spread the quinoa on the first baking sheet and toss with 2 tablespoons chili oil, 1/2 teaspoon salt, and 1/8 teaspoon ground cinnamon. Roast in the preheated oven for 15 minutes. Stir and shake the pan, then return to the oven for another 5 to 10 minutes, until golden brown. Set aside to cool.
- Toss the kale leaves with 1 tbsp. olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Transfer to the second baking sheet and arrange in a single layer. Add to the oven when the quinoa is nearly done and roast for 8 to 10 minutes, stirring once, until softened and crisped.***
- Prepare the salad dressing by whisking all the ingredients together until emulsified.
- Assemble the salad by transferring the kale to a large serving bowl and topping it with avocado, shallot, apple, cranberries, pepitas, and feta. Drizzle the dressing over the salad and top with the crispy quinoa. Mix and serve immediately.
Notes
- The nutritional information listed is for approx. 1 cup of salad as a nice hearty side to a protein. You can of course serve more or less according to what works for you! All nutritional information is an estimate and will change with any substitutions.
- * Chili oil adds a beautiful color and elevated flavor to the quinoa. Try using a chili oil made from Aleppo chili peppers – it is lightly spicy, with a smokey and citrusy flavor profile. If you are sensitive to chili, use olive oil instead of chili oil.
- ** Balsamic glaze is a type of balsamic vinegar that has been reduced to a sticky glaze-like consistency. It is a great ingredient to have on hand to add both acid and sweetness to salad dressings, pan sauces, and even soups and stews. If balsamic glaze is unavailable, substitute for 2:1 honey to balsamic vinegar.
- *** Be sure to taste the kale to make sure it is well-roasted and no longer chewy before taking it out of the oven.
Nutrition
Serving: 1cup | Calories: 327kcal | Carbohydrates: 26g | Protein: 6g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 110mg | Potassium: 460mg | Fiber: 6g | Sugar: 11g
