Roasted Berry and Brie Kale Salad
This roasted berry and brie kale salad takes roasted strawberries and blueberries and tosses them with kale, brie, and a maple balsamic vinaigrette to make a main dish salad you can't help but look forward to eating.
Yield: 4 servings
For the salad
  • 1 lb strawberries, hulled and halved
  • 1 cup blueberries
  • 1 tbsp olive oil
  • 1 tbsp sugar
  • salt and black pepper, to taste
  • 1 cup quinoa
  • 4 oz brie, cut into small pieces
  • 5 oz baby kale
For the dressing
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tbsp whole grain mustard
  • salt and black pepper, to taste
  1. Heat oven to 400F.
  2. In a large bowl, gently toss together the berries, olive oil, and sugar. Spread on a foil lined baking sheet. Sprinkle with salt and black pepper. Roast for 10 minutes, or until slightly softened. Let cool slightly.
  3. Meanwhile, cook the quinoa according to package directions. Run under cold water when finished and drain well.
  4. In a large serving bowl, toss together the kale, quinoa, roasted fruit, and brie.
  5. To make the salad dressing, whisk together the olive oil, vinegar, maple and syrup, and mustard until well combined. Season to taste with salt and black pepper. Toss with the salad just before serving.
Adapted from Annie's Eats
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at