Baked Kale Salad with Strawberries and Granola

kelloggs
This delicious baked kale salad with strawberries is very fresh and colorful, featuring granola and panela cheese with a blueberry almond vinaigrette that is sure to become one of your favorites.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 cups kale
  • 3 teaspoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 1/2 cups strawberries, sliced
  • 1 1/2 cups panela cheese, grated
  • 1 1/4 cups granola, with Kellogg’s® quinoa
  • 3/4 cups olive oil, (for the vinaigrette)
  • 1/4 cups red wine vinegar, (for the vinaigrette)
  • 1/2 cups dried cranberries, (for the vinaigrette)
  • 2 tablespoons honey, (for the vinaigrette)
  • 1/2 teaspoons salt, (for the vinaigrette)
  • 1/4 teaspoons pepper, (for the vinaigrette)
  • 4 tablespoons almonds, in pieces
Preparation
15 mins
25 mins
Low
  • Preheat the oven to 150° C.
  • In a bowl, mix the kale with olive oil, salt, and pepper. Place on a baking sheet lined with aluminum foil and bake for 25 minutes or until slightly crispy. Cool.
  • Mix the kale with the strawberries, cheese, and Kellogg’s® quinoa granola. Set aside.
  • For the vinaigrette, blend all the ingredients until you have a smooth mixture.
  • Add the vinaigrette to the salad and garnish with almonds.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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