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roasted kale and brussels sprouts salad with crispy quinoa feature
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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.
Course Dinner, Lunch, Main Course, Salads, Side Dish
Cuisine American
Diet Vegetarian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 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