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Baked Kale Salad with Crispy Quinoa

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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.

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

  1. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. Spread the cooked quinoa on one sheet in an even layer. Drizzle with 1 tbsp olive oil and season with salt and pepper.
  3. In a bowl, toss kale with 1–2 tbsp olive oil, garlic powder (if using), salt, and pepper. Spread on the second baking sheet.
  4. Bake quinoa for 20–25 minutes, stirring halfway, until golden and crispy. Bake kale for 10–15 minutes, until slightly crispy at the edges.
  5. Meanwhile, whisk together lemon juice, Dijon mustard, maple syrup or honey, and remaining olive oil to make the dressing. Season to taste.
  6. Once kale and quinoa are done, combine in a large bowl. Drizzle with dressing and toss to coat.
  7. 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.

Nutrition

Find it online: https://cookibly.com/baked-kale-salad-with-crispy-quinoa/