Baked Kale Salad with Crispy Quinoa


Crisping the quinoa in the oven adds delicious texture to this bright and filling kale salad. The lemon-honey-garlic dressing complements the sweetness from the roasted vegetables. Topping the salad with feta and pepitas gives it a savory note.

a recipe photo of the Baked Kale Salad with Crispy Quinoa
Photo: Photographer: Brie Goldman Food Stylist: Annie Probst Prop Stylist: Gabe Greco
Active Time:
25 mins
Total Time:
35 mins


  • 2 ⅔ cups water

  • 1 ⅓ cups quinoa

  • Cooking spray

  • 4 cups sliced red or green cabbage

  • 1 large fennel bulb, trimmed and cut into thin wedges, fronds reserved and chopped for garnish

  • 4 tablespoons extra-virgin olive oil, divided

  • ¾ teaspoon salt, divided

  • 8 cups coarsely chopped kale

  • ½ teaspoon ground pepper, divided

  • 1 teaspoon lemon zest

  • 2 tablespoons lemon juice

  • 1 teaspoon honey

  • 1 medium clove garlic, finely grated

  • ¼ cup crumbled feta cheese

  • ¼ cup toasted pepitas


  1. Bring water to a boil in a large saucepan. Stir in quinoa; reduce heat to maintain a simmer, cover and cook until the quinoa is tender and the water is absorbed, about 15 minutes. Transfer to a large rimmed baking sheet, spreading it out as much as possible. Lightly coat with cooking spray.

  2. Meanwhile, position racks in upper and lower thirds of oven; preheat to 400°F.

  3. Bake the quinoa on the lower rack for 15 minutes. Remove from the oven, stir and coat again with cooking spray. Bake until lightly browned and crisp, about 15 minutes more. Remove from the oven and toss again.

  4. Meanwhile, toss cabbage, fennel, 1 tablespoon oil and 1/4 teaspoon salt in a large bowl. Transfer to a second large rimmed baking sheet and roast on the top rack for 15 minutes. Toss kale, 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the large bowl. After the cabbage mixture has roasted for 15 minutes, add the kale to the pan, carefully stirring it into the rest of the vegetables. Continue roasting until the vegetables are tender, 5 to 7 minutes more.

  5. Meanwhile, whisk the remaining 2 tablespoons oil, lemon zest, lemon juice, honey, garlic and the remaining 1/4 teaspoon each salt and pepper together in the large bowl. Add the roasted vegetables and quinoa and toss to coat. Sprinkle with feta and pepitas. Garnish with the reserved fennel fronds, if desired. Serve warm.

Nutrition Facts (per serving)

454 Calories
23g Fat
51g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 2 1/4 cups
Calories 454
% Daily Value *
Total Carbohydrate 51g 19%
Dietary Fiber 9g 32%
Total Sugars 9g
Added Sugars 1g 2%
Protein 15g 30%
Total Fat 23g 29%
Saturated Fat 5g 25%
Cholesterol 8mg 3%
Vitamin A 3880IU 78%
Vitamin C 75mg 83%
Vitamin D 2IU 1%
Vitamin E 3mg 18%
Folate 200mcg 50%
Vitamin K 316mcg 263%
Sodium 628mg 27%
Calcium 182mg 14%
Iron 4mg 22%
Magnesium 148mg 35%
Potassium 856mg 18%
Zinc 3mg 27%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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