Crisping the quinoa in the oven adds delicious texture to this bright and filling kale salad.
The lemon-honey-garlic dressing complements the sweetness from the roasted vegetables.
Topping the salad with feta and pepitas gives it a savory note.
Photo:Photographer: Brie Goldman Food Stylist: Annie Probst Prop Stylist: Gabe Greco
Transfer to a large rimmed baking sheet, spreading it out as much as possible.
Lightly coat with cooking spray.
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Meanwhile, position racks in upper and lower thirds of oven; preheat to 400F.
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Bake the quinoa on the lower rack for 15 minutes.
Remove from the oven, stir and coat again with cooking spray.
Bake until lightly browned and crisp, about 15 minutes more.
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Remove from the oven and toss again.
Meanwhile, toss cabbage, fennel, 1 tablespoon oil and 1/4 teaspoon salt in a large bowl.
Transfer to a second large rimmed baking sheet and roast on the top rack for 15 minutes.
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Toss kale, 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the large bowl.
Continue roasting until the vegetables are tender, 5 to 7 minutes more.
Add the roasted vegetables and quinoa and toss to coat.
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Sprinkle with feta and pepitas.
Garnish with the reserved fennel fronds, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
