The Baked Kale Salad with Crispy Quinoa is a seasonal sensation that perfectly embodies the essence of fall and winter dining. This innovative recipe takes advantage of baking, a method not commonly associated with salads but incredibly effective in intensifying the natural flavors of robust vegetables like kale and cabbage.
By introducing crispy quinoa, the salad gains a delightful crunch and nuttiness that elevates it from a mere side dish to a compelling main course. This salad is not just a meal; it’s a warm, comforting embrace on chilly days.
The use of an agrodolce dressing—a sweet and sour sauce typically found in Italian cuisine—brings an unexpected twist to this dish. It combines the sweetness of honey with the tangy kick of vinegar, melded together with aromatic herbs and a hint of chili oil, providing a vibrant contrast to the earthy tones of the baked vegetables.
This salad is an excellent example of how traditional elements can be reimagined to create something that feels new yet familiar, making it a must-try during the colder months.
Baked Kale Salad with Crispy Quinoa
Equipment
- 2 large baking sheets
- 1 small pan or saucepan
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 (such as Calabrian chili oil, Brightland’s, or Momofuku chili crunch)
- Olive oil as needed
- Salt and pepper to taste
Instructions
- Preheat the Oven:
- Set the oven to 450°F.
- Prepare the Quinoa:
- Cook the quinoa as per package instructions or use a rice cooker with a 2:1 water-to-quinoa ratio.
- Prepare the Vegetables:
- Core and thinly slice the cabbage and kale.
- Spread the sliced vegetables on two separate baking sheets.
- Drizzle with olive oil (or avocado oil) and season with salt and pepper.
- Roast the cabbage in the preheated oven for 20-23 minutes until golden and slightly crisp.
- For the last 5-7 minutes of the cabbage’s cooking time, add the kale to the oven.
- Crisp the Quinoa:
- After removing the vegetables, lower the oven temperature to 375°F.
- Spread the cooked quinoa on a baking sheet and drizzle with chili oil. Season with salt.
- Roast for 20 minutes, stirring halfway through, until golden and crisp.
- Make the Agrodolce Dressing:
- Thinly slice the red onion and place it in a mixing bowl.
- Combine the honey and water in a small pan over medium heat.
- Add the sage and rosemary to the pan. Pour in the honey-water mixture; it should fizz.
- Stir until the mixture thickens (about 1 minute), then add a pinch of salt and the vinegar.
- Simmer for 1-2 minutes, remove the herbs, and pour over the sliced onion. Stir to combine.
- Assemble the Salad:
- Toss the baked kale and cabbage with the red onion and dressing.
- Transfer to a serving bowl and sprinkle the crispy quinoa over the top.
- Serve:
- Enjoy this salad warm for a hearty and satisfying meal.
Notes
- Store any leftovers in an airtight container in the refrigerator.
- Consider varying the herbs or using different types of oil for new flavors.
