Warm Roasted Veggie Salad with Kale and Quinoa

Roasted, seasoned carrots and mushrooms, crunchy sweet apple and crispy chickpeas adorn this warm kale and quinoa salad!

This warm kale and quinoa salad is loaded with roasted carrots, earthy mushrooms, crispy chickpeas, and crunchy apple pieces—all perfectly balanced with a zesty Dijon vinaigrette! One of the best things about this salad is how well it holds up, even with the dressing on it! I love how kale can stand up to dressing without wilting, making it a perfect base for meal prep. No wonder it ranks so high on my lettuce list (though, full disclosure, I don’t actually have a lettuce list—but if I did, kale and spinach would definitely reign supreme!).

Want more salad recipes? Try some favorites from my The Savvy Spoon: Quinoa Detox Chopped Salad Recipe, Kale and Sweet Potato Salad with Creamy Cashew Dressing + Roasted Tomato & Burrata Farro Salad.

Why Warm Salads Are Superior (Yes, I Said It!)

Ok babes, if you haven’t yet embraced the warm salad trend, now’s the time. You know I’m all about finding easy ways to eat healthy while still enjoying delicious meals, and warm salads hit that sweet spot. Let me tell you: warm salads are superior, and I’m here to prove it!

First off, warm quinoa tenderizes the kale, soaking up all the deliciousness from the dressing. The roasted vegetables, like caramelized carrots and mushrooms, meld beautifully with the quinoa and give the salad a savory sweetness. And don’t even get me started on the crispy chickpeas—FORGET IT you’ll never go back once you try them! Plus, warm salads are easier to digest, which is a nice bonus. You won’t have to worry about it being too tough or bitter like some leafy greens can be when they’re raw. 

Have I convinced you yet?!

The Secret to a Tasty Salad? Roasted Veggies!

Let’s talk about why roasted veggies are a delicious side to any meal. The caramelization process is key here. Roasting vegetables at high heat brings out the natural sugars, making them taste so much sweeter than when they’re steamed or boiled. Plus, they get a slight char, adding a delicious smokiness to every bite.

Okay okay, let’s get into the ingredient list!

The Ingredients You’ll Need

This salad is all about balance: leafy greens, whole grains, and plenty of vibrant veggies. Here’s a list of the main ingredients you’ll need to bring it all together:

For the Salad:

• Kale
• Honeycrisp apple
• Quinoa
• Red onion
• Garlic
• Avocado or extra virgin olive oil
• Water or broth
• Carrots
• Crimini or baby bella mushrooms
• Olive or avocado oil
• Kosher salt
• Paprika
• Chili powder
• Black pepper
• Chickpeas

For the Dijon Vinaigrette:

• Dijon mustard
• Honey
• Apple cider vinegar
• Kosher salt
• Black pepper
• Olive or avocado oil

The exact quantities for each ingredient can be found in the recipe card below—keep scrolling for the full details!

Here’s how you’ll make my Kale and Quinoa Warm Roasted Salad:

Making this salad is surprisingly easy, even though it looks super fancy. Here’s how you’ll bring everything together:

1. Sauté onions and garlic before toasting uncooked quinoa in pan. Add broth, boil and simmer until cooked.
2. Meanwhile, you’ll roast seasoned carrots and mushrooms on one sheet pan and pulverized, seasoned chickpeas on another. They both get crispier and better tasting as they roast!
3. You’ll chop up the kale, apple and prepare the dressing.
4. Once everything has finished cooking, toss the salad ingredients together!

Detailed instructions in the recipe card below! 

The Best Way to Serve and Enjoy This Salad

This salad is fantastic warm, but it’s just as delicious at room temperature. The roasted veggies and quinoa really settle into their flavors, making it even more comforting as it cools. Serve it as a side to your favorite dishes or enjoy it on its own for a nutritious lunch the next day.

Side Dish or Main Event?

The choice is yours! We served this salad as a perfect side to pork tenderloin and saved the leftovers for lunches. Thanks to the quinoa’s protein content, it’s hearty enough to stand alone, making it a great option for a vegan or vegetarian meal.

I hope you enjoy every warm, comforting, nurturing bite!

Veggie Swap Ideas: 

If you don’t have the veggies from the ingredients list on hand, here are some other great options to mix things up:

• Sweet potatoes
• Butternut squash
• Brussels sprouts
• Yellow squash
• Red bell peppers
• Cherry tomatoes
• Carrots
• Cauliflower
• Zucchini

Looking for more Grains + Greens salad recipes? Check these out!

• Air Fryer Cauliflower & Pesto Couscous Salad
• Roasted Tomato and Burrata Farro Salad
• Italian Chopped Salad with Salami
• Fall-ish Kale Salad with Chicken Sausage
• Southwest Chicken Orzo Salad

My Savvy Tips for the Best Warm Salad

• Roast your veggies well: Give them room to roast evenly. A large sheet pan with plenty of space between the veggies will ensure they get that perfect golden brown texture.
• Make your dressing ahead of time: You can store this dressing in a small bowl and keep it in the fridge for a few days. It’s also great on other roasted vegetable salads!
• Use fresh herbs: Add some fresh parsley or other fresh greens to elevate the flavor even more. I love the addition of goat cheese or feta cheese as a topping for an extra layer of creaminess.
• Meal prep-friendly: This salad holds up beautifully in the fridge for leftover salad. It’s just as tasty the next day!

FAQs

This Warm Roasted Veggie Salad with Kale and Quinoa is the kind of dish that makes you feel good while eating it. It’s got that perfect balance of healthy fats, whole grains, and fresh veggies, all tossed together in a zesty dressing that brings everything to life. Whether you enjoy it as a side or a main dish, it’s a delicious salad that’s sure to be a hit at your next meal.

Thank you for being an amazing reader of The Savvy Spoon! If you loved this post, I would so appreciate you rating it below and/or leaving a comment! Be sure to follow me on Instagram and Facebook for more recipes, twin mom and healthy lifestyle content!