Baked Kale Salad with Crispy Quinoa
Crispy quinoa brings that golden, savoury crunch that keeps you going back for more!
Serves: 4
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients:
- 12 stalks lacinato kale
- 1 small head of green cabbage
- 3/4 cup uncooked quinoa
- 1 small red onion
- 2 sage sprigs
- 1 rosemary sprig
- 1/4 cup honey
- 2 tablespoons water
- 1/4 cup red wine vinegar
- 2 tablespoons chili oil of choice, like Calabrian chili oil, Brightland’s chili oil or Momofuku chili crunch
- Olive oil as needed
- Salt & pepper to taste
How To Make Baked Kale Salad with Crispy Quinoa
Preheat and Cook Quinoa:
- Preheat oven to 230°C. Cook quinoa according to package instructions (about 2:1 water to quinoa).
Prepare Vegetables:
- Remove the cabbage core and thinly slice both cabbage and kale.
- Spread cabbage and kale separately on baking sheets.
Roast Cabbage & Kale:
- Drizzle with oil and season with salt and pepper.
- Roast the cabbage at 450°F for 20–23 minutes until golden and slightly crisp.
- Add kale for the last 5–7 minutes to crisp lightly.
- Remove from oven; reduce heat to 375°F (190°C).
Bake Crispy Quinoa:
- Spread cooked quinoa on a baking sheet.
- Toss with chili oil and salt. Roast at 375°F for 20 minutes, stirring once halfway, until slightly golden and crisp.
Make Agrodolce Dressing:
- Thinly slice red onion and place in a bowl.
- Whisk honey and water.
- In a small pan over medium heat, add a splash of oil, sage leaves, and rosemary.
- Pour in honey mixture (it should fizz), stir until slightly thickened (~1 minute).
- Add a pinch of salt and red wine vinegar; simmer 1–2 minutes.
- Remove herbs and pour over red onion, stirring to combine.
Assemble Salad:
- Toss roasted cabbage, kale, and the red onion agrodolce together in a bowl.
Serve:
- Top the warm salad generously with crispy quinoa and serve immediately.