This warm spring quinoa salad is full of roasted vegetables, toasty quinoa and crunchy toppings. Golden, crisp quinoa is combined with chickpeas and kale, then finished with pistachios, feta, radish and a bright lemon vinaigrette for a satisfying warm salad that’s fresh and delicious.
Hello, spring!
This warm quinoa salad features chickpeas, shredded kale, crunchy pistachios, creamy feta, peppery radish and toasty quinoa. It’s finished with a lemony herb dressing that brightens every bite. It’s the kind of dish you’ll want to enjoy all season long.
Even though it’s the first full day of spring, we still have snow on the ground—so this salad brings together the best of both seasons: fresh spring produce with warm, cozy roasted elements.
It’s a great time to enjoy a salad that feels bright and seasonal while still being comforting and warm.
If you’ve seen the “baked salad” trend, this isn’t far off: toasting grains and roasting chickpeas and vegetables before tossing them into a salad gives an outstanding texture and depth of flavor.
I’ve been toasting quinoa and roasting components for salads for years, and the result is always a winner.
This recipe is hearty, flavorful and a lovely way to welcome the season even when the weather is still gray.
It’s also perfect for using leftover quinoa. When roasted, cooked quinoa becomes golden, crisp and wonderfully nutty—one of my favorite ways to enjoy it.
How it comes together
Start by roasting half the ingredients on a sheet pan: cooked quinoa, shredded kale, chickpeas and asparagus. Roast at 425°F for about 15 minutes so the quinoa crisps and the kale becomes crunchy. Toss everything with a drizzle of olive oil and season with salt and pepper before roasting.
While the pan is in the oven, whisk up the lemon vinaigrette—lemon juice, red wine vinegar, honey, dijon, garlic, chopped herbs and extra virgin olive oil. The dressing is bright and herby and brings the whole salad together; it can also be made ahead.
Finish the salad with ingredients that stay cool: chopped pistachios, crumbled feta and diced radish. Their crunch and creaminess create a wonderful contrast with the warm roasted elements.
The mix of warm, crisp roasted quinoa and vegetables with cool cheese and crunchy nuts is irresistible—especially if you love interesting textures.
This salad improves as it rests—the dressing seeps into the quinoa and kale, making each bite tangy and bright. It’s crunchy and cozy, refreshing and lively—a great way to welcome spring.
Warm Spring Quinoa Salad
Warm Spring Quinoa Salad
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Ingredients
- 1 ½ cups cooked quinoa
- 1 14 ounce can chickpeas, drained and rinsed
- 4 cups shredded kale
- 12 to 15 asparagus spears, woody ends trimmed
- olive oil for drizzling or spraying
- kosher salt and pepper
- ⅓ cup diced radish
- ⅓ cup crumbled feta cheese
- ⅓ cup chopped pistachios, roasted and salted
Lemon Vinaigrette
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 2 teaspoons dijon mustard
- 2 garlic cloves, finely minced or pressed
- 2 tablespoons chopped herbs, such as dill and chives
- kosher salt and pepper
- ½ cup extra virgin olive oil
Instructions
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Preheat the oven to 425°F.
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On a baking sheet, combine the cooked quinoa, shredded kale, chickpeas and asparagus spears. Drizzle or spray with olive oil, toss to coat and season with salt and pepper.
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Roast for about 15 minutes, until the quinoa is toasty and the kale is crisp.
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Transfer the warm ingredients to a large bowl, drizzle with some dressing, then top with diced radish, pistachios and crumbled feta. Toss to combine, adding more dressing as needed. Taste and adjust seasoning with salt and pepper.
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Serve immediately and enjoy.
Lemon Vinaigrette
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Whisk together lemon juice, red wine vinegar, honey, dijon mustard, minced garlic, chopped herbs and a generous pinch of salt and pepper. While whisking, stream in the olive oil until the dressing emulsifies. Store refrigerated for a few days or make ahead.
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I appreciate you so much!
Chopped salads are the best salads.