Kale Chip Quinoa Salad with Pancetta is drizzled with a delicious Tomato Vinaigrette. It bursts with fresh and interesting flavors. It’s a great side dish and it can also stand on its own as a main course.Did you know kale chips are not just for eating on their own!?
Sure, they’re a great snack to munch on, but they have many other uses.
Different Uses for Kale Chips
- They can be a main ingredient in a salad like this one.
- Kale Chips can be broken into small pieces to garnish and add texture to soups and stews.
- You can also add them to sandwiches and wraps.
I love this Kale Chip Quinoa Salad with Pancetta — it’s healthy, beautiful, sweet, crisp, and full of flavor.
It’s a side dish. It’s lunch, brunch, or dinner. And it’s so crazy delicious!
The Tomato Vinaigrette for Kale Chip Quinoa Salad
A tomato vinaigrette has a lot of body to it and it can also be used as a marinade or sauce for chicken or fish. It’s perfect with this Kale Chip Quinoa Salad because it brings a lot of sweetness, which balances well with the strong flavor of the kale.
And here’s another idea, add a bit of the tomato vinaigrette to hummus for an outstanding dip for chips or vegetables.
And if it’s only chips you’re craving, you can just use the recipe below, with only the kale, the olive oil and the salt — stop there. However, this is one amazing, interesting salad that you really should try!
Tips for Making Kale Chip Quinoa Salad with Pancetta
- I do not season this salad once all of its components are combined — the chips, cheese and pancetta offer the right amount of seasoning to the salad.
- Vegetarian? Simply leave out the pancetta.
This salad would be lovely served with this lemonade, some wine, or whatever suits you.
Whatever you serve it with, I hope you love this Kale Chip Quinoa Salad with Pancetta and Tomato Vinaigrette as much as I do.
More recipes using kale:
- Beet Kale Sprout Salad with Mandarines
- Vegetarian Cassoulet Recipe
- Spicy Kale Soup with Roasted Pepper
- Kale Salad with Tofu Croutons
Kale Chip Quinoa Salad With Pancetta
For the salad
- 1½ cups cooked quinoa
- 1 large bunch Black Kale, washed and dried
- olive oil
- coarse sea salt
- 3 ounces pancetta, thick cut, roughly chopped
- 1½ cups tomatoes roughly chopped
- 1/4 cup Parmesan cheese, shaved
For the salad
- The quinoa should be made at least a couple of hours ahead of time so it can cool completely. (I usually make a large amount at once and use it over a period of several days, in a few different recipes.) You can cook the quinoa according to the package instructions -- typically you mix 1 part quinoa with 2 parts water, bring to a boil, cover, reduce the heat to low and cook for 15 minutes.
- Preheat the oven to 400°F and cover 2 baking sheets with foil.
- Use a paring knife to cut the tough center stem out of each kale leaf. Then tear or chop the kale into chip-sized pieces. Spread them evenly on the baking sheets, drizzle generously with olive oil, and sprinkle with the sea salt.
- Roast the leaves in the preheated oven until they become crisp, about 10 to 12 minutes. The edges will be a bit darker than the center. Remove them from the oven as soon as you see this, otherwise the chips could become too dark, which will result in a bitter flavor. Set the chips aside to cool.
- While the kale is in the oven, add the pancetta to a sauté pan over medium heat. Cook, stirring often, until it begins to brown and become crisp, about 3 minutes. Set this aside to cool, too.
For the vinaigrette
- Combine all of the ingredients in a small bowl. Use a fork to blend it completely.
- Once everything has cooled to room temperature, combine the quinoa, kale chips, pancetta, tomatoes, cheese, and the vinaigrette. Serve at once! (The kale chips will begin to soften after about 15 minutes.)