Warm Sheet Pan Kale Salad
This vibrant Sheet Pan Warm Kale Salad combines fresh kale, roasted vegetables, and nutty quinoa for a comforting dish that’s perfect for any occasion. A drizzle of balsamic vinegar and a sprinkle of feta cheese elevate the flavors, making it a delightful centerpiece for your dinner table. Simple to prepare and customizable, this salad is ideal for meal prep, potlucks, or cozy gatherings with friends.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 cups fresh curly kale, chopped
- 1 cup cherry tomatoes, halved
- 1 medium red onion, thinly sliced
- 1 cup cooked quinoa
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1/2 cup crumbled feta cheese (or goat cheese)
- 1/4 cup toasted almonds or sunflower seeds
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine chopped kale, halved cherry tomatoes, and sliced red onion.
- Drizzle olive oil over the vegetables, season with salt and pepper, and toss to coat evenly.
- Spread the mixture on the prepared baking sheet in a single layer. Roast for 15 minutes until tender and slightly crispy.
- Remove from the oven and fold in cooked quinoa while still warm.
- Drizzle balsamic vinegar over the salad and top with crumbled feta cheese and toasted nuts or seeds. Mix gently to combine.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 300
- Sugar: 5g
- Sodium: 320mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 15mg
Keywords: For added flavor, massage the kale with olive oil before roasting to enhance tenderness. Feel free to substitute kale with spinach or Swiss chard for different textures. Experiment with other dressings such as tahini or lemon vinaigrette for varied flavors.