Crispy Kale Crunch Warm Salad
The in-between seasons can be confusing with food. I crave hearty veggies one day then light herb salads the next. This dish encompasses light, crispy greens with warm crunchy quinoa making it a great transitional salad as we creep into spring.
If you’ve been following along with my recent recipes, it’s no secret I’ve fallen in love with my air fryer. For time purposes, I cooked both the kale and cabbage in my oven at 400F while the quinoa I cooked in the air-fryer. You can do this all in the air-fryer or oven and achieve the same results.
Crispy Kale Crunch Warm Salad
Ingredients
- 1 bag kale chopped
- 1 bag coleslaw or cabbage mix
- 1 cup quinoa cooked
- 1/4 cup olive oil
- 1/4 cup sunflower seeds
- 1/2 cup vegan parmesan
- 1 avocado cubed
- 1/2 cup vegan caesar dressing trader joe's
- salt and pepper to taste
Instructions
- Preheat oven to 400F. Lay the kale on a baking sheet then drizzle olive oil, salt, and pepper. Repeat the same process on a seperate baking sheet with the cabbage. Place in oven and cook for 8-10 minutes checking to ensure green do not burn. Once they are cripsy, remove from oven and set aside.
- While greens are cooking, cook quinoa as directed. Pour into air-fryer and add olive oil, salt, and pepper. Cook in airfryer at 400F for 10-15 minutes until quinoa is golden brown on the top. Fluff with a fork halfway to ensure all quinoa gets crispy.
- In a large salad bowl, add kale, cabbage, and quinoa. Pour in sunflower seeds, avocado cubes, parmesan, and caesar dressing. Stir to combine.
- To serve, divide into 2 bowls then add additional dressing or vegan paremsan where needed. Enjoy!
