Baked Kale Salad with Crispy Quinoa

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.

Nutrition Information

283 Calories

44g Carbohydrates

5g Protein

760mg Potassium

8g Fiber

2g Sugar

Ingredients

2 ⅔ cups water
1 ⅓ cups quinoa
Cooking spray
4 cups sliced red or green cabbage
1 large fennel bulb, trimmed and cut into thin wedges, fronds reserved and chopped for garnish
4 tablespoons extra-virgin olive oil, divided
¾ teaspoon salt, divided
8 cups coarsely chopped kale
½ teaspoon ground pepper, divided
1 teaspoon lemon zest
2 tablespoons lemon juice
1 teaspoon honey
1 medium clove garlic, finely grated
¼ cup crumbled feta cheese
¼ cup toasted pepitas