Preheat the oven to 450°F (230°C) and line two baking sheets with parchment paper. Spread the cooked quinoa on one sheet and the chopped kale on the other, keeping them in single, even layers. Drizzle the quinoa with 2 tablespoons of olive oil and season lightly with salt and pepper. Use your hands to toss and coat it well. Do the same for the kale, drizzling it with the remaining 4 tablespoons of olive oil, seasoning to taste, and ensuring it’s spread evenly across the pan.

Transfer both trays to the oven. Bake the kale for 5 to 7 minutes, or until it softens slightly and turns crisp around the edges—watch closely to prevent over-browning. Bake the quinoa for 25 to 30 minutes, tossing it every 10 minutes to promote even crisping until it’s golden and crunchy.

While the quinoa bakes, prepare the dressing by combining olive oil, honey, balsamic vinegar, lemon juice, salt, and pepper in a small jar. Seal tightly and shake until emulsified.

To assemble the salad, place the baked kale and crispy quinoa in a large serving bowl. Add the feta cheese, roasted almonds, and chopped dates. Drizzle with the dressing, toss thoroughly, and serve warm or at room temperature for a hearty, texture-rich salad with layers of crunch, sweetness, and tang.