• Facebook
  • Pinterest
  • Twitter
  • Linkedin

Delicious by Design

  • Recipes
  • About
  • Accessibility
menu icon
go to homepage
  • Recipes
  • About
  • Accessibility
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Accessibility
  • ×
    Home » Salad

    Roasted Kale and Brussels Sprouts Salad with Crispy Quinoa

    Published: Apr 2, 2024 by Diana Reis · This post may contain affiliate links

    ↓ Jump to Recipe

    This beautiful warm salad features perfectly Roasted Kale and brussels sprouts with the added treat of crispy baked quinoa and freshly grated parmesan. Top it with your favorite creamy Caesar dressing and you have a baked salad that is delicious and filling. 

    roasted kale salad hero image 1

    This Roasted Kale Salad has all of the makings of a healthy side dish or light main dish. Truthfully, its a bit like eating crispy kale chips as a salad. The edges of the kale and brussels sprouts get a deep, rich flavor from roasting and toasted quinoa adds a fantastic crunch that rivals any crouton. 

    If you love hearty, filling salads, try Thai Chicken Salad with Peanut Dressing or Wilted Spinach Salad for a healthy treat.

    Jump to:
    • Ingredients
    • Substitutions
    • Instructions
    • Diana's Tips for Success
    • Top tip
    • FAQ
    • Related Recipes
    • 📖 Recipe

    Ingredients

    roasted kale salad ingredients
    • Fresh Kale: There are many kale varieties and you could use curly kale, lacinato kale, red kale, Tuscan kale or dinosaur kale. This can be done with almost any fibrous leafy green. To save time, large bags of the most common variety, curly kale are available washed and chopped.
    • Brussels Sprouts: Modernly, these are only slightly bitter and cook up to have an underlying sweetness that is the perfect compliment to dark greens like kale.
    • Toasted Quinoa: I used leftover quinoa to make the crispy quinoa. This is a great way to spruce up a leftover.
    • Parmesan: A bit of salty parmesan cheese is the perfect way to top this salad off and add extra umami.
    • Creamy Caesar Dressing: I chose to use a store-bought dressing to keep it simple, but homemade is great too. This combination lends itself to almost any kind of fun dressing, but I went for the creamy dressing to make this super healthy salad feel like a comfort food.

    See recipe card for quantities.

    Substitutions

    You can make this salad your own by changing up the dressing, adding sliced red onion, feta cheese, or crispy chickpeas.

    Instructions

    • Preheat the oven to 400° F conventional oven and 375° F convection oven. 
    cooked kale with olive oil on parchment lined sheet pan
    • Spread cooked quinoa out on a baking sheet. Drizzle with olive oil and season with salt and pepper.
    • Bake for 20 minutes, stirring halfway through.
    curly kale on cutting board leaves separated from stems
    • Clean kale by washing. Remove the stems and roughly chop. 
    • Lay chopped kale in a single layer on a lined baking sheet.
    brussels sprouts shredded on cutting board
    • Wash the brussels sprouts. Cut off the stem end and slice lengthwise to shred. Then place on the baking sheet with the kale.
    raw kale and brussels sprouts with olive oil on sheet pan
    • Drizzle olive oil over the cut greens and season with salt and pepper to taste. Toss to coat.
    • Bake for 20-25 minutes until brussels sprouts are tender and kale leaves have crispy brown edges.
    roasted kale and brussels sprouts on sheet pan with dressing
    • Remove from the oven, transfer to a large bowl and drizzle with salad dressing. Toss the greens until they are lightly coated and serve with crispy quinoa and freshly grated parmesan.

    Diana's Tips for Success

    ​For bags of chopped kale, spread the kale pieces out on the sheet pan and double check for remaining stems. Remove the tough stems before cooking. 

    You can keep this salad warm prior to serving. Hold off on adding the dressing and place  the crispy greens in an oven safe serving bowl. Leave in the oven uncovered on warm for up to 1 hour. Dress the salad and add toasted quinoa right before serving for best results.

    Top tip

    After cleaning the kale and brussels sprouts pat the leaves dry with a paper towel  to remove excess moisture. This will help the leaves crisp instead of steam.

    FAQ

    Can I use any type of kale for this salad?

    There are many kale varieties and you could use: curly kale, lacinato kale, red kale, Tuscan kale or dinosaur kale will work to make this roasted salad. Curly kale is the easiest to find and most budget friendly variety.
    Whichever kale you choose, make sure the leaves are fresh and firm. Wilted leaves will not make nice crisp greens.

    Related Recipes

    • Kale Quinoa Salad with Balsamic Dressing
    • Grinder Italian Sub Salad
    • Pickled Beet Salad
    • Italian Chopped Salad

    Stay in the Know! Follow Delicious by Design on Facebook for new recipes and cooking tips! Love this recipe? Leave a 5 Star Review!

    📖 Recipe

    roasted kale and brussels sprouts salad with crispy quinoa feature

    Roasted Kale Salad with Brussels Sprouts and Crispy Quinoa

    This recipe is packed with crisp kale and lots of crunch. This delicious salad is perfect as a side dish, main dish, or meal prep salad. Punch up the flavor with creamy dressing and you'll have the best way to enjoy a whole lot of kale.
    5 from 1 vote
    Print Pin Rate
    Course: Dinner, Lunch, Main Course, Salads, Side Dish
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 20 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 4 Servings
    Calories: 275kcal
    Author: Diana Reis

    Equipment

    • 1 Sheet Pan
    • 1 Small Sheet Pan
    • Parchment Paper

    Ingredients

    Crispy Quinoa

    • 1 Cup Quinoa cooked
    • 1 Teaspoon Olive Oil
    • Salt and Black Pepper to Taste

    Roasted Kale Salad

    • 1 pound Kale stems removed
    • 1 pound Brussels Sprouts shredded
    • 2 Tablespoons Extra Virgin Olive Oil
    • Salt and Black Pepper
    • 3 Tablespoons Caesar Dressing
    • ¼ Parmesan grated

    Instructions

    • Preheat the oven to 400° F conventional oven and 375° F convection oven.
    • Spread cooked quinoa out on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Stir until it is well coated with oil and seasoning.
    • Bake for 20 minutes, stirring halfway through. When the quinoa is golden brown and crispy, remove from the oven and set aside.
    • Clean kale by washing. Remove the stems and roughly chop.
    • Lay chopped kale in a single layer on a lined baking sheet.
    • Wash the brussels sprouts. Cut off the stem end and slice lengthwise to shred. Then place on the baking sheet with the kale.
    • Drizzle olive oil over the cut greens and season with salt and pepper to taste. Toss to coat.
    • Bake for 20-25 minutes until brussels sprouts are tender and kale leaves have crispy brown edges.
    • Remove from the oven, transfer to a large bowl and drizzle with salad dressing. Toss the greens until they are lightly coated and serve with crispy quinoa and freshly grated parmesan.

    Notes

    Diana's Tips for Success ​
    • For bags of chopped kale, spread the kale pieces out on the sheet pan and double check for remaining stems. Remove the tough stems before cooking.
    • After cleaning the kale and brussels sprouts pat the leaves dry with a paper towel to remove excess moisture. This will help the leaves crisp instead of steam.
    • You can keep this salad warm prior to serving. Hold off on adding the dressing and place the crispy greens in an oven safe serving bowl. Leave in the oven uncovered on warm for up to 1 hour.
    • Dress the salad and add toasted quinoa right before serving for best results.

    Nutrition

    Calories: 275kcal | Carbohydrates: 25g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Cholesterol: 4mg | Sodium: 226mg | Potassium: 919mg | Fiber: 10g | Sugar: 4g | Vitamin A: 12190IU | Vitamin C: 202mg | Calcium: 349mg | Iron: 4mg
    Tried this Recipe? Pin it for Later!Mention @DianDeliciousB or tag #DeliciousByDesign!

    Never miss a new recipe from Delicious by Design! Sign-up below for weekly recipes directly in your inbox.

    • featured image pesto pasta salad with gold serving spoons on white plate
      Pesto Pasta Salad with Sun-dried Tomatoes
    • featured image artichoke and sun dried tomato pasta
      Roasted Artichoke and Sun-dried Tomato Pasta
    • featured image burrata and arugula salad
      Arugula Burrata Salad with Prosciutto and Pears
    • featured image of chicken thighs parmesan on white plate with sauce and herbs
      Baked Parmesan Chicken Thighs (Quick Red Sauce)
    Share this...
    Share on facebook
    Facebook
    Share on pinterest
    Pinterest
    Share on twitter
    Twitter
    Share on linkedin
    Linkedin

    More Salad Recipes

    • featured image caprese salad with burrata cheese
      Burrata Caprese with Basil Oil
    • overhead grinder salad on a large white plate
      Grinder Salad (Italian Sub Salad)
    • pickled beet salad with dressing on white plate
      Pickled Beet Salad
    • California sushi roll bowl featured image
      California Roll Bowl
    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    head shot round

    I’m passionate about the family dinner table. Connecting with each other at the end of the day over a good meal creates strong family bonds and healthy long-lasting relationships. I want to help families and friends build those relationships.

    It's Soup Season

    • bean and farro soup feature
      Tuscan Borlotti Bean Soup with Farro
    • featured image for butternut squash carrot ginger soup
      Butternut Squash Ginger Carrot Soup
    • finished vegetable pea soup in white bowl
      Split Pea Vegetable Soup with Pearl Barley
    • bowl of mushroom chicken soup with bread and greens on side
      Mushroom Chicken Wild Rice Soup
    See more Soup →

    Recent Recipes

    • chicken spiedini skewers on greens and a white plate
      Chicken Spiedini with Lemon Butter Finishing Sauce
    • charred broccolini feature
      Charred Broccolini Roasted with Lemon, Parmesan, Garlic
    • Marry me Butter Beans Featured image
      Marry Me Butter Beans
    • pesto rosso feature
      Sun-dried Tomato Pesto Rosso
    infographic advertising free e-cookbooks with sign up

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    Copyright © 2020 Delicious by Design on the deliciousbydesign.net

    roasted kale salad pin

    Rate This Recipe

    Your vote:




    Let us know what you thought of this recipe:

    This worked exactly as written, thanks!
    My family loved this!
    Thank you for sharing this recipe

    Or write in your own words:

    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.