Viral TikTok Baked Salad Recipe
This viral TikTok baked salad brings together crispy kale, roasted cabbage, and tangy-sweet agrodolce onions for a warm and satisfying vegetarian meal. It’s an ideal option for anyone looking for trendy recipes that are as nourishing as they are eye-catching.
Equipment
- Two baking sheets
- Saucepan or small pot
- Mixing bowls
- Knife and cutting board
Ingredients
- 3/4 cup uncooked quinoa
- 1 small red onion
- 1/4 cup red wine vinegar plus 1 tablespoon for soaking onions
- Olive or avocado oil for roasting
- Salt and pepper to taste
- 12 stalks lacinato kale
- 1 small head of green cabbage
- 2 tablespoons chili oil
- 2 sage sprigs
- 1 rosemary sprig
- 1/4 cup honey
- 2 tablespoons water
Instructions
- Quinoa & Onion Prep: Cook quinoa with twice the amount of water as grains, as per package directions. While it cooks, thinly slice the red onion and let it soak in 1 tablespoon of red wine vinegar for 20 minutes to mellow its sharpness.
- Roast the Veggies: Heat oven to 450°F. Slice cabbage (removing the core) and strip stems from the kale, then thinly slice both. Spread each on its own baking sheet, drizzle with oil, and sprinkle with salt and pepper. Roast cabbage for 20–25 minutes until browned and crispy, and add kale to the oven for the last 5–7 minutes to crisp it up without burning.
- Crisp the Quinoa: Lower oven to 375°F. Spread cooked quinoa onto a baking sheet. Toss with chili oil and a pinch of salt. Roast for about 20 minutes, stirring once midway, until crunchy and golden.
- Make the Agrodolce: Warm honey and water in a small saucepan over medium heat. In another pan, heat olive oil and briefly fry sage and rosemary to infuse flavor. Mix in the honey blend, stir gently for a minute until slightly thickened, then add red wine vinegar and simmer for another minute or two. Discard the herbs, and pour the mixture over the vinegar-soaked onions. Mix thoroughly.
- Build the Salad: Combine roasted kale and cabbage in a large bowl. Add in the agrodolce onion mixture and toss to coat. Top the salad with crunchy quinoa just before serving.
Notes
Storage Instructions
- Roasted Veggies: Refrigerate in airtight containers up to 3 days
- Dressing: Store in a sealed jar in the fridge
- Toasted Quinoa: Keep in an airtight container at room temperature
- Avoid steaming veggies by not overcrowding baking sheets.
- Don’t skip onion soaking—it balances their flavor.
- Remember to stir quinoa halfway through to get an even crisp.
- Make-ahead tip: Cook quinoa and dressing the day before. Reheat veggies briefly in the oven before combining.
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