Baked Salad

Short Description

A hearty warm salad featuring roasted kale and cabbage, crispy chili oil-toasted quinoa, and a sweet-herby agrodolce dressing—flavor-packed and satisfying.

Why You’ll Love This Recipe

• Bold textures: crispy quinoa, roasted greens, and tender cabbage
• Deep flavor from chili oil, roasted vegetables, and herb-infused honey dressing
• Nutritious and filling—rich in fiber and plant-based protein
• Great served warm or at room temperature

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• ¾ cup uncooked quinoa
• 1 small red onion, thinly sliced
• ¼ cup red wine vinegar, plus 1 tablespoon (for marinating onion)
• Olive oil or avocado oil, for roasting
• Salt and pepper, to taste
• 12 stalks lacinato kale (also called dinosaur kale), stems removed
• 1 small head green cabbage, cored
• 2 tablespoons chili oil
• 2 sage sprigs
• 1 rosemary sprig
• ¼ cup honey
• 2 tablespoons water

Directions

Step 1: Cook The Quinoa And Prep The Red Onion

1. Cook quinoa using a 2:1 water-to-quinoa ratio on stovetop or in a rice cooker.
2. While quinoa cooks, thinly slice the red onion and place in a bowl with 1 tablespoon of red wine vinegar to marinate.

Step 2: Roast The Cabbage And Kale

1. Preheat oven to 450 °F (230 °C).
2. Thinly slice the cored cabbage and destemmed kale.
3. Spread kale and cabbage on separate baking sheets. Drizzle with olive or avocado oil and season with salt and pepper.
4. Roast cabbage for 20–25 minutes, until golden and slightly crisp.
5. Add kale to oven for the last 5–7 minutes, roasting until crisp.
6. Combine both vegetables in a large bowl once done.

Step 3: Toast The Quinoa

1. Lower oven temperature to 375 °F (190 °C).
2. Spread cooked quinoa onto a baking sheet, drizzle with chili oil, season with salt, and toss to coat.
3. Roast for 20 minutes, stirring halfway, until quinoa is golden and lightly crisp.

Step 4: Make The Agrodolce Dressing

1. Whisk honey and water together.
2. Heat a splash of olive oil in a small saucepan over medium. Add sage and rosemary sprigs.
3. Pour in the honey mixture and stir until slightly thickened, about 1 minute.
4. Add ¼ cup red wine vinegar and a pinch of salt. Let simmer for 1–2 minutes.
5. Remove herbs and pour warm dressing over the marinated onions. Stir to combine.

Step 5: Toss The Salad

1. Pour the agrodolce-onion mixture over the roasted kale and cabbage. Toss well to coat.
2. Sprinkle toasted quinoa on top and serve while warm.

Servings And Timing

• Servings: Serves about 4 as a main or 6 as a side
• Prep Time: ~15 minutes
• Cook Time: ~45–50 minutes
• Total Time: ~1 hour

Variations

• Vegan alternative: use maple syrup or agave instead of honey
• Add crunch: top with toasted almonds or sunflower seeds
• Add protein: serve with chickpeas, white beans, or a fried egg
• Spice variation: adjust chili oil for desired heat, or sub in harissa for a smoky twist
• Leafy green swap: substitute curly kale or baby kale if lacinato isn’t available

Storage/Reheating

• Storing: Store salad in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm gently in the microwave or eat at room temperature; quinoa may lose some crispiness but flavor will remain robust.

FAQs

What Is Lacinato Kale?

Lacinato kale, also called dinosaur kale or Tuscan kale, has long, dark leaves and a slightly sweeter, less bitter flavor than curly kale.

Can I Use Pre-Cooked Quinoa?

Yes—just toast it as directed with chili oil in the oven to add texture.

Is Chili Oil Necessary?

It adds a subtle heat and depth, but you can use olive oil if you prefer a milder flavor.

Can I Make This Ahead?

Yes—prep the dressing, roast the veggies, and store everything separately. Combine just before serving for best texture.

Do I Need To Marinate The Onions?

Yes—marinating in vinegar softens the onions and adds tang, balancing the sweetness of the dressing.

Can I Use Other Greens?

Yes—cabbage and kale are sturdy for roasting, but brussels sprouts or collard greens would also work well.

How Crispy Should The Quinoa Get?

It should be lightly golden and slightly crisp—not hard or crunchy—after about 20 minutes at 375 °F.

Can I Add Cheese?

Sure—crumbled feta or goat cheese would pair well with the sweet-spicy-agrodolce dressing.

What Is Agrodolce?

Agrodolce is a sweet-and-sour Italian sauce made with vinegar and sugar or honey—here, it’s infused with herbs for extra depth.

Is This Recipe Gluten-Free?

Yes—all ingredients are naturally gluten-free, but verify your chili oil and vinegar are free from additives if you’re sensitive.

Conclusion

This Baked Salad is a vibrant, warm dish full of roasted vegetables, crispy chili-infused quinoa, and tangy-sweet agrodolce dressing. With a mix of textures and bold flavors, it’s satisfying as a main or side. Customizable and naturally gluten-free, it’s perfect for hearty, healthy meals any time of year.

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