Winter Quinoa Kale Salad

This hearty salad brings together warm grains, dark leafy greens, and root vegetables. Roasting the sweet potatoes, fennel, and chickpeas concentrates their flavor and adds a satisfying crunch to the dish.

Cooking the quinoa in broth builds a savory base that pairs well with the sweet and earthy roasted vegetables. Massaging the kale softens its tough texture, making it much easier to eat raw. The salad takes about 50 minutes from start to finish.

Why will you love Winter Quinoa Kale Salad?

Massaging the raw kale leaves breaks down their tough fibrous structure and removes their natural bitterness.

Tossing the warm quinoa directly with the kale helps wilt the greens slightly so they blend better with the other ingredients.

Coating the root vegetables and chickpeas in a small amount of brown sugar helps them caramelize in the hot oven.

Winter Quinoa Kale Salad Ingredients

• Quinoa: White, red, or tricolor quinoa all work. Rinse it well before cooking to wash away its natural bitter coating.

• Chicken broth: Low-sodium broth lets you control the salt level. Use vegetable broth if you prefer a meatless option.

• Chickpeas: Canned chickpeas save time. Drain them well and pat them completely dry so they roast instead of steam.

• Fennel: Look for a firm bulb without bruises. Remove the tough core before slicing it into thin strips.

• Kale: Curly kale holds up well to the warm ingredients. Remove the thick center ribs before chopping.

• Lemon vinaigrette: Store-bought or homemade dressing works fine. Start with a small amount and add more as needed.

Exact quantities are in the recipe card below.

How to Make Winter Quinoa Kale Salad

Step 1: Cook the Quinoa

Rinsing the quinoa is an important first step to wash away saponins, which can taste bitter. Simmer the grains in broth rather than water to give them a savory flavor. Once the liquid absorbs, fluff the quinoa and keep it covered so it stays warm for assembly.

Step 2: Roast the Vegetables and Chickpeas

Drying the chickpeas thoroughly ensures they get crisp in the oven. Spread the sweet potatoes, fennel, and chickpeas evenly on the baking sheet so they have room to roast. Tossing them halfway through the cooking time prevents burning and helps them brown on all sides.

Step 3: Massage the Kale and Assemble

Rubbing the chopped kale with your hands softens the leaves. Mixing the warm quinoa into the kale wilts it just enough to make it tender. Fold in the roasted ingredients, almonds, and dressing, reserving some of the roasted vegetables to arrange on top.

What to Serve with Winter Quinoa Kale Salad

Serve this salad alongside roasted chicken, grilled pork chops, or a bowl of warm soup.

Helpful Tricks for Winter Quinoa Kale Salad

Drying the chickpeas before roasting helps them crisp up in the oven. Wet chickpeas will steam and remain soft.

You can substitute the chicken broth with vegetable broth to make this dish vegetarian.

If the sweet potatoes cook faster than the fennel or chickpeas, remove them from the pan with a spatula and set aside while the rest finish roasting.

How to Store and Freeze Winter Quinoa Kale Salad

Store leftovers in an airtight container in the refrigerator for up to 3 days. The kale will soften further as it sits. It is not recommended to freeze this salad. Eat cold or reheat gently in the microwave until just warm.

Winter Quinoa Kale Salad Recipe FAQs

Do I have to massage the kale?

Yes, massaging the kale is highly recommended. It breaks down the tough fibers and makes the raw leaves tender and easier to chew.

Can I use a different type of nut?

Chopped walnuts, pecans, or pumpkin seeds are good alternatives if you do not have sliced almonds.

Why are my roasted chickpeas soft?

Chickpeas need to be completely dry before they go into the oven. If they are wet, they will steam. Crowding the baking sheet can also prevent them from getting crisp.

Winter Quinoa Kale Salad

Roasted sweet potatoes, fennel, and chickpeas are tossed with warm quinoa and massaged kale in a lemon vinaigrette.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Salad

Cuisine American

Servings 6 servings

Ingredients

  

• 1 cup quinoa 170g
• 2 cups low-sodium chicken broth or vegetable broth 475ml
• 1 1/2 teaspoons kosher salt divided
• 1 cup canned chickpeas rinsed and drained, 165g
• 2 cups cubed sweet potatoes 1/2-inch (1.25cm) pieces, 260g
• 1 large fennel bulb cored and sliced
• 2 tablespoons olive oil 30ml
• 2 tablespoons brown sugar 25g
• 3 cups chopped curly kale tough stems removed, 60g
• 1/2 cup sliced almonds 50g
• 1/4 cup lemon vinaigrette plus more to taste, 60ml
• Black pepper to taste

Instructions

 

• Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
• Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the chicken broth, quinoa, and 1/4 teaspoon of the kosher salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat, fluff with a fork, and leave covered.
• Dry the rinsed chickpeas well with a paper towel. Place the chickpeas, cubed sweet potatoes, and sliced fennel on the prepared baking sheet.
• Drizzle the olive oil over the vegetables and chickpeas. Sprinkle with the remaining 1 1/4 teaspoons of kosher salt and the brown sugar. Toss with your hands to coat evenly, then spread everything into a single layer.
• Roast for 10 minutes. Remove the pan, toss the ingredients, and return to the oven for another 10 to 15 minutes until the sweet potatoes are tender, the fennel is browned, and the chickpeas are crisp.
• While the vegetables roast, place the chopped kale in a large mixing bowl. Use your hands to rub and massage the leaves for 1 to 2 minutes until they soften and darken in color.
• Add the warm cooked quinoa to the bowl with the kale and toss so the heat slightly wilts the greens.
• Gently fold in half of the roasted vegetables and chickpeas, the sliced almonds, and 1/4 cup (60ml) of the lemon vinaigrette. Taste and add more dressing and black pepper if desired. Top with the remaining roasted vegetables and chickpeas to serve.

Notes

Drying the chickpeas before roasting helps them crisp up in the oven. Wet chickpeas will steam and remain soft.

You can substitute the chicken broth with vegetable broth to make this dish vegetarian.

If the sweet potatoes cook faster than the fennel or chickpeas, remove them from the pan with a spatula and set aside while the rest finish roasting.

Keyword kale, quinoa salad, roasted vegetables, winter quinoa kale salad, winter salad