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Roasted Tomato Kale Salad


Roasting tomatoes brings out their natural sweetness and adds a special element to this main course-worthy salad. This is a great one to make ahead for a bbq, potluck, or for lunches throughout the week.

Course Salad

Ingredients

  • 12 oz (340 g) cherry tomatoes, halved
  • Olive oil
  • ½ cup quinoa
  • 1 cup water
  • 1 medium bunch of kale , cleaned, de-stemmed, and thinly sliced
  • 1/2 cup purple cabbage , sliced thinly ot shredded
  • 1 cup cooked chickpeas , drained and rinsed
  • ¼ cup feta cheese , crumbled
  • ¼ cup fresh parsley , roughly torn or chopped

Dressing

  • ½ medium shallot , finely chopped
  • 1 tablespoon balsamic vinegar
  • ¼ cup olive oil
  • 2 teaspoons Dijon mustard
  • salt & pepper

Instructions

  1. Heat oven to 375°F. Line a baking tray with parchment paper and spread tomatoes out on the tray and sprinkle with salt. Bake for 15-20 minutes until softened and collapsing. Once oil of the oven, drizzle with about a tablespoon of olive oil. Set aside to cool.

  2. Meanwhile, in a medium saucepan, combine quinoa and water and bring to a boil. Reduce to a simmer and cook covered for 10-15 minutes until the liquid is absorbed. Let stand for another 5-10 minutes.

  3. Combine dressing ingredients in a jar with a lid and shake to combine everything, adding a little water if it needs thinning.

  4. In a large mixing bowl, combine kale and 2 spoonfuls of dressing. Massage the dressing into the kale for about 30 seconds to 1 minute. Once quinoa and tomatoes have cooled, add them to the bowl with the kale, along with with cabbage, chickpeas, crumbled feta, and parsley. Add another spoonful of dressing and toss everything together to combine. Serve right away or store in the fridge for up to 4 days.