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Warm Kale Salad with Crispy Quinoa

This warm, nourishing salad is made from fennel, kale, and cabbage, and topped with crispy quinoa, toasted pumpkin seeds, feta cheese, and a deliciously simple lemon vinaigrette. A true winner!

Ingredients

Scale

For the Salad:

  • 2 TBSP olive oil
  • 1/2 head of purple cabbage, chopped and diced (or ~4 cups)
  • 1 fennel bulb, chopped and diced, reserve tops for optional garnish
  • 2 shallots, sliced
  • 8 cups dinosaur kale, chopped (can also use any variety)
  • 1 package Love Beets precooked beets (can omit)
  • up to 1 tsp salt
  • 2 2/3 cup bone broth or vegetable broth
  • 1 1/3 cup quinoa
  • 1/4 tsp salt
  • 1/4 tsp cayenne powder
  • 1/4 tsp black pepper
  • 1 TBSP olive oil
  • 1/4 cup raw pumpkin seeds 
  • 1/2 TBSP olive oil, sprinkle of sea salt, and red pepper flakes for toasting seeds
  • 1/4 cup crumbled feta

Vinaigrette:

  • 2 TSBP olive oil
  • 1 tsp honey
  • juice from 1/2 lemon
  • 1 garlic glove, finely minced (can also sub garlic powder)
  • 1/4 tsp salt
  • 1/4 tsp black pepper

 

Instructions

  1. Heat broth in saucepan until boiling. Then add quinoa, reduce heat to a simmer, cover and cook for about 15 minutes.
  2. While quinoa cooks, preheat oven to 400 degrees. 
  3. Chop cabbage, fennel, and shallots and add to a large baking sheet sprayed with non-stick cooking spray. Sprinkle with salt and drizzle with 1 TBSP olive oil. Add to oven to roast for 15 minutes.
  4. Chop kale and beets and set aside. Once vegetables roast for ~15 minutes, add kale and beets and drizzle with additional sprinkle of salt. Place back in oven for 6-7 minutes or so.
  5. Next, once quinoa is done cooking, add to a large baking sheet in a single layer. Drizzle with a touch of olive oil and season with salt, pepper, and cayenne if you like a kick. Roast in top part of oven for 30 minutes, stirring halfway.
  6. While everything is cooking, add your pumpkin seeds, oil, salt, and red pepper flakes to a pan and toast for a few minutes, stirring to prevent burning. Set aside.
  7. Lastly, whisk together vinaigrette ingredients in a small bowl.
  8. Once all ingredients have cooked and cooled, assemble among 4 servings. Add veggies to a plate, top with crispy quinoa, toasted pumpkin seeds, a drizzle of dressing, crumbled feta, and tops of fennel for garnish. Bon Apetit!