Craving a salad that’s both satisfying and packed with flavor? This quinoa and kale creation offers a delightful mix of textures with crispy quinoa and tender kale, complemented by the crunch of almonds and the richness of feta. Tossed with a tangy honey vinaigrette made with the sweet kick of Nate’s hot honey, it’s a dish that’s not only wholesome but also bursting with taste. Ideal for a quick meal or as a standout side for any gathering, this salad is sure to impress.
Directions
Yield: 1 Salad
Prep Time: 10 Minutes
Total Time: 30 Minutes
Ingredients
Salad
- 1 cup white cooked quinoa
- 1 shallot
- 2 bunches kale, roughly chopped
- 3-4 cloves diced garlic
- ¼ cup olive oil
- ⅓ cup salted and roasted sliced almonds
- ⅓ cup crumbled feta cheese
- ¼ cup dates, pitted and chopped
- Pinch of salt and pepper
Honey Vinaigrette Dressing
- 1 Tbsp Nate’s Pure Honey
- 1 1⁄2 Tbsp Nate’s Hot Honey
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- Juice of 1 lemon
- Salt
- Pepper
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Directions
Preheat the oven to 450°F and line two baking sheets with parchment paper. Spread quinoa on one sheet and chopped kale on the other, drizzling each with olive oil. Season the kale with salt and pepper.
Bake the kale for 5-7 minutes until it’s softened and slightly crispy, and the quinoa for 25-30 minutes, tossing every 10 minutes. Meanwhile, mix the dressing ingredients in a jar and shake well.
Once baked, combine the kale and quinoa with shallot, garlic, sliced almonds, feta cheese, and dates. Toss everything with the dressing and serve.
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