This roasted berry and brie kale salad pairs roasted strawberries and blueberries with hearty kale, creamy brie, quinoa, and a maple-balsamic vinaigrette to create a satisfying main-dish salad you’ll look forward to eating.
I can’t even deal right now — partly because I had a couple glasses of wine last night and woke with a mild headache, and partly because this salad is just that good.
Brie. Roasted berries. Maple-balsamic vinaigrette. Kale. Quinoa. Need I say more?
I ate this for lunch nearly every day last week; it kept me energized through long, busy days and became something I genuinely looked forward to. When I finished the last portion, I was surprisingly bummed — that’s how much I loved it.
The idea for this recipe came from a challenge to make DIY kitchen essentials. For me, that meant homemade salad dressing. I once kept a fridge full of store-bought dressings, but making your own is fast, flexible, and far tastier. A simple whisk of pantry ingredients beats overly processed, shelf-stable dressings every time. Homemade dressing transforms even simple greens into something special — especially when paired with warm, roasted fruit and melted brie.
- 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
- Preheat the oven to 400°F (200°C).
- In a large bowl, gently toss the strawberries and blueberries with olive oil and sugar. Spread the berries on a foil-lined baking sheet, season with salt and pepper, and roast for about 10 minutes, until slightly softened. Remove and let cool briefly.
- Meanwhile, cook the quinoa according to package directions. Rinse under cold water when finished and drain well.
- In a large serving bowl, combine the baby kale, cooked quinoa, roasted berries, and pieces of brie.
- Whisk together the olive oil, balsamic vinegar, maple syrup, and mustard until emulsified. Season to taste with salt and pepper. Toss the dressing with the salad just before serving so the kale stays crisp and the brie remains creamy.
Spring is for salads!
Kale Salad with Peaches, Corn, and Basil-Honey Vinaigrette
Blueberry, Nectarine, and Burrata Salad
Spinach Salad with Barley and Cinnamon Vinaigrette
From Around the Web:
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Summer Salad with Strawberry Ricotta Toast — Foxes Love Lemons
Pad Thai Salad — Running To The Kitchen
Spinach Strawberry Salad with Coconut Quinoa and Honey Lemon Dressing — Stew Or A Story