this hearty kale & quinoa salad is my riff on sweetgreen’s hollywood bowl. topped with nutty quinoa, tender baked tofu, juicy red grapes, plump raisins, crunchy almonds and creamy feta, this is a salad that will keep you going all afternoon long.
One of the things I miss the absolute most about not living in Boston anymore is that I don’t have access to sweetgreen!
If you’ve followed me since my Boston says, you know that I loved myself a good sweetgreen salad.
But alas, until they come to Charlotte (or I get my way and we move back to the northeast!) it’s just me and my kitchen when it comes to making really good salads.
It turns out that actually was lucky for me this time around because I was able to create my own version of their new Hollywood bowl that dare I say may be even better??
Okay that might be getting carried away since I haven’t actually had their Hollywood bowl, but this salad of mine was pretty darn good.
I think I would have a serious shot in a head to head competition!
Not only are the flavors and textures in the salad incredible, but it’s absolutely loaded with nutrition.
From the calcium, fiber and vitamins A, C, and K in the kale to the protein packed tofu and quinoa, you’re covering so many nutrient bases with this one salad it’s insane.
Not a tofu fan? It would also work great with shredded chicken, chickpeas or even steak!
No matter what you do to put your own spin on it, It’s a salad that will keep you going all afternoon (or evening as it’s definitely hearty enough to serve up as a dinner!)
kale, quinoa & baked tofu salad
For the Baked Tofu
- 1 14 oz. package extra firm tofu, drained, pressed and cubed
- 1 tablespoon olive oil
- Salt, to taste
For the Salad
- 8 large handfuls fresh kale leaves, stems removed
- 1 1/3 cups cooked quinoa
- 1 cup red globe grapes, halved
- 8 tablespoons raisins
- 8 tablespoons sliced almonds
- 8 tablespoons feta cheese (more as desired)
- Greek yogurt balsamic vinaigrette, to taste
For the Tofu
- Preheat oven to 425 degrees F and line a baking sheet with parchment paper
- Place cubed tofu on lined baking sheet then drizzle with olive oil and sprinkle with salt
- Bake for 20-30 minutes or until tofu is just browned and slightly crisp around the edges
For the Salad:
- Into a large bowl (or into 4 separate bowls), place kale followed by quinoa, grapes, raisins, almonds, baked tofu (or other protein of choice) and feta. Drizzle with greek yogurt balsamic vinaigrette and serve.