Loaded Kale and Quinoa Salad. Packed with protein like chicken and quinoa and loaded with hearty vegetables like , sweet potatoes, kale, broccoli, shallots and more! It’s dressed with a homemade vinaigrette. This salad so good and the perfect bowl if you’re on a healthy kick.
It’s the new year and if you’re like me, you’re on a health kick. Exercising, eating healthy etc. Lately I’ve been craving more veggies in different ways. I’ve been recipe testing with a lot of roasted vegetables and let me just say if you haven’t tried roasted veggies… you need to, expeditiously. Top tier way to enjoy vegetables.
I’ve had a variation of this salad in my brain for some time now and I finally put it into action. Y’all it turned out SO good I made it twice in one week. This will easily be in rotation throughout the week for lunch.
It’s so good and easy and it’s something about knowing I had a healthy meal that makes a sweet treat feel less guilty. Anyone else? just me haha
Is it a salad? Is it a bowl? I’ll let you decide. But what I do know, is that this loaded kale and quinoa salad is darn good!
Ingredients For Kale and Quinoa Salad
Here’s what you’ll need to make this delicious salad. As always, feel free to customize it and add other ingredients.
Kale: be sure to massage the leaves with lemon and salt to soften the leaves.
Tri-colored Quinoa: a great source of protein.
Roasted Sweet Potatoes: great added sweetness.
Roasted Broccoli: top tier ingredient!
Gala apples: sliced.
Shallots: red onion, thinly sliced
Chicken: optional. Each time I made this, I added leftover chicken.
Lemon juice
Olive Oil: use a good quality olive oil or avocado.
Cheese: Feta or parmesan cheese, if desired.
Salt & Pepper
For the dressing
You can use your favorite store-bought dressing or make it. To make a good dressing all you need to remember is 3 components. Oil, fat, acid. Here’s what I used to make the dressing:
Red wine vinegar
Balsamic vinegar
Olive oil or Avocado oil
Spicy brown mustard
Red pepper flakes
Italian seasoning
salt + pepper
Lemon juice
Honey or maple syrup
Water
How To Make Loaded Kale and Quinoa Salad
To make this salad all you need is about 45 minutes. And not 45 attentive minutes as most of the time takes place in the oven.
Throw the sweet potatoes and broccoli on a parchment lined baking sheet with oil and seasonings and roast for about 30 minutes flipping halfway through.
As it roasts put on the the quinoa. Once it comes to a boil, reduce the quinoa to low and allow it to cook for 20 minutes.
While the quinoa cooks; prepare the dressing. You can use store-bought dressing to cut down on time or make your own. Making your own is really simple. Combine oil, acid and fat and boom you have a really basic dressing.
Now if you’re like me and like extra flavor then follow my dressing recipe. It was sooo good!
Massage the kale with lemon juice and salt to tenderize the leaves. Kale isn’t the only thing that needs…. never-mind haha
Once the veggies are done roasting, it’s time to assemble. Add the massaged kale to a bowl. Then the quinoa, roasted sweet potatoes and broccoli.
Now here is where you can add whatever else you want. I added thinly sliced shallots and apples because I had it on hand. I also added leftover rotisserie chicken for added protein. Poured that delicious dressing over and Whew!! SO GOOD.
Alternative Ingredients
Here are some alternatives/ customizations you can add to this salad and make it your own.
- Mushrooms
- Cranberries
- Walnuts
- Arugula
- Spinach
- Steak
- Salmon
- Shrimp
- Tofu
More Recipes To Try
Black Eyed Peas
Chicken Rasta Pasta
Million Dollar Stuffed Shells
The BEST Roasted Tomato Soup
If you make my Loaded Kale and Quinoa Salad, please be sure to leave a comment, and or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Loaded Kale & Quinoa Salad
Ingredients
- 2 cups Kale lemon and salt + massage
- 1 cup Tri-colored Quinoa
- 1 sweet potato cubed
- 1/4 shallots or red onion thinly sliced
- 1 head roasted broccoli cut into florets
- 1 Gala apple chopped
- rotisserie chicken optional
- 1/2 tsp onion powder
- 1 tsp Complete seasoning
- salt + pepper
- 1/4 tsp Chile powder
- 1/4 tsp paprika
- 1/2 tsp brown sugar
For the dressing
- 1 tbsp red wine vinegar
- 1-2 tsp balsamic vinegar optional
- 4 tbsp olive oil or avocado oil
- 1 tbsp dijon mustard or 1 tsp spicy brown mustard
- 1/2 Lemon juice
- 1/2 tsp Italian seasoning
- 1/4 tsp Red pepper flakes use to your discretion
- 1 tbsp Honey or maple syrup
- 1-2 tbsp water use as needed to thin out the dressing
- salt and pepper to taste
Instructions
- preheat oven to 400 degrees.
For The Dressing
- In a mason jar combine oil, mustard, red wine vinegar, balsamic vinegar, honey and the seasonings listed. Mix until combined. Chill until ready to serve
For the Salad
- Line a baking sheet with parchment paper. Add cubed sweet potatoes and broccoli florets. Drizzle with olive oil and season the broccoli with Complete seasoning, onion powder, salt and pepper.
- Season the sweet potatoes with onion powder, salt, pepper, Chile powder, paprika and brown sugar. Mix the veggies until fully coated. Roast in the oven for 30 minutes flipping/stirring halfway through.
- While the veggies roast cook the quinoa. Prep the kale by removing the stem and roughly chopping. Wash, rinse and drain. Add a squeeze of lemon and sprinkle of salt and massage the kale for 45 seconds to soften the leaves.
To Assemble
- In a bowl add the kale, quinoa, roasted sweet potatoes, roasted broccoli, chicken if desired, sliced apples and shallots. Pour over the dressing, toss the salad and enjoy!
Notes
Did you make it?
Tag @cookwithci on Instagram and hashtag #CookwithCi
