This is not your average kale salad. The kale is baked until tender with slightly crisped edges, and the quinoa is toasted to create a delicious crunch that takes the salad to another level. It’s packed with protein, fiber, and antioxidants, making it a healthy and energizing option. Plus, it’s easily customizable with your favorite add-ins like roasted veggies, nuts, or cheese.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh kale (curly or lacinato), stems removed and leaves torn
Cooked quinoa, cooled
Olive oil
Salt
Black pepper
Garlic powder (optional)
Lemon juice or vinegar
Dijon mustard
Maple syrup or honey
Toppings: crumbled feta, dried cranberries, nuts, or seeds (optional)
Directions
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
Spread the cooked quinoa out on one baking sheet in an even layer. Drizzle lightly with olive oil and season with salt and pepper.
On the second sheet, toss kale with olive oil, salt, pepper, and a pinch of garlic powder if using. Spread it out evenly.
Bake both sheets in the oven. Roast quinoa for about 20–25 minutes, stirring halfway through, until golden and crispy. Bake kale for 10–15 minutes, until wilted and slightly crispy at the edges.
While the quinoa and kale are baking, whisk together lemon juice or vinegar, Dijon mustard, maple syrup or honey, and a few tablespoons of olive oil to create the dressing. Season to taste.
Once done, combine the roasted kale and crispy quinoa in a large bowl. Toss with the dressing and any desired toppings.
Serve warm or at room temperature.
Servings and timing
This Baked Kale Salad with Crispy Quinoa serves 4 as a side or 2 as a main. Prep time is 10 minutes, baking time is 20–25 minutes, for a total of about 30–35 minutes from start to finish.
Variations
Protein Boost: Add grilled chicken, tofu, or chickpeas to make it a full meal.
Cheesy Twist: Sprinkle with Parmesan, goat cheese, or feta for a creamy contrast.
Fruit-Forward: Add apple slices, pomegranate seeds, or dried cherries for a touch of sweetness.
Spicy Kick: Add crushed red pepper flakes or drizzle with hot honey.
Herby Version: Mix in fresh herbs like parsley or mint for a bright, fresh flavor.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat to restore crispiness to the quinoa and kale. Avoid microwaving for too long, as it may soften the textures. This salad can also be enjoyed cold.
FAQs
Can I use pre-cooked or leftover quinoa?
Yes, pre-cooked or leftover quinoa works perfectly. Just make sure it’s dry and spread evenly for roasting.
Why roast the quinoa?
Roasting quinoa gives it a crispy, nutty texture that adds crunch and depth to the salad.
What kind of kale is best?
Curly kale or lacinato (dinosaur) kale both work well. Just be sure to remove the tough stems and tear the leaves into bite-size pieces.
Can I use another grain instead of quinoa?
Yes, try cooked farro, bulgur, or brown rice—just note that they may not get as crispy as quinoa.
Is this salad gluten-free?
Yes, this salad is naturally gluten-free as long as all dressing ingredients are certified gluten-free.
Can I prepare this salad ahead of time?
You can roast the components and prepare the dressing ahead, then assemble just before serving to maintain the crisp textures.
How do I keep kale from getting soggy?
Bake the kale just until crisp-tender, and don’t overdress the salad. Add the dressing just before serving.
Can I make this vegan?
Yes, use maple syrup instead of honey and avoid dairy toppings to keep it 100% vegan.
What dressing works best?
A tangy vinaigrette with lemon or vinegar, mustard, and a touch of sweetness complements the earthy kale and nutty quinoa perfectly.
Can I eat this salad cold?
Absolutely. It tastes great warm, at room temperature, or chilled—making it ideal for meal prep or packed lunches.
Conclusion
Baked Kale Salad with Crispy Quinoa is a flavorful, texture-rich dish that transforms humble ingredients into something special. Whether served as a side or a stand-alone meal, it’s a nutritious and satisfying recipe that’s as versatile as it is delicious. Once you try crispy quinoa in a salad, you’ll never go back.
Baked Kale Salad with Crispy Quinoa is a warm, wholesome salad that features roasted kale and crunchy, oven-toasted quinoa tossed in a zesty vinaigrette. It’s hearty, flavorful, and perfect as a light main or nutritious side dish.
Author:Catherine
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:2 main servings or 4 side servings
Category:Salad
Method:Baked
Cuisine:American
Diet:Vegan
Ingredients
1 bunch fresh kale (curly or lacinato), stems removed and leaves torn
1 cup cooked quinoa, cooled
2–3 tbsp olive oil, divided
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp garlic powder (optional)
2 tbsp lemon juice or vinegar
1 tsp Dijon mustard
1 tsp maple syrup or honey
Toppings: crumbled feta, dried cranberries, nuts, or seeds (optional)
Instructions
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
Spread the cooked quinoa on one sheet in an even layer. Drizzle with 1 tbsp olive oil and season with salt and pepper.
In a bowl, toss kale with 1–2 tbsp olive oil, garlic powder (if using), salt, and pepper. Spread on the second baking sheet.
Bake quinoa for 20–25 minutes, stirring halfway, until golden and crispy. Bake kale for 10–15 minutes, until slightly crispy at the edges.
Meanwhile, whisk together lemon juice, Dijon mustard, maple syrup or honey, and remaining olive oil to make the dressing. Season to taste.
Once kale and quinoa are done, combine in a large bowl. Drizzle with dressing and toss to coat.
Add optional toppings like feta, nuts, or dried fruit if desired. Serve warm or at room temperature.
Notes
Be sure the quinoa is spread out and not wet for best crisping results.Don’t overdress the kale—add dressing right before serving for best texture.Use maple syrup instead of honey to keep the salad vegan.This salad is delicious warm, room temperature, or cold, making it perfect for meal prep.Customize with protein like grilled chicken, chickpeas, or tofu for a complete meal.
