Easy Cranberry Kale Quinoa Salad with Candied Pecans and Feta Recipe

Vibrant cranberry kale quinoa salad bursts with color and nutrition, promising a delightful culinary adventure.

Leafy greens and hearty grains create a perfect harmony of textures and flavors.

Crunchy pecans add a sweet, caramelized dimension that elevates this dish beyond ordinary salads.

Tangy feta cheese brings a creamy contrast to the robust ingredients.

Nutrient-dense components blend seamlessly, upgradeing a simple recipe into a gourmet experience.

Each forkful delivers a balanced mix of earthy, sweet, and savory notes.

Your taste buds will dance with excitement from this wholesome, satisfying combination.

Why Cranberry Kale Quinoa Salad Is Bright and Filling

• Boost Nutrition Powerhouse: Packed with protein-rich quinoa, nutrient-dense kale, and antioxidant-loaded cranberries, this salad delivers a serious health punch in every delicious bite.
• Texture Party in Your Mouth: Enjoy a delightful mix of crunchy candied pecans, soft quinoa, crisp kale, and creamy feta that creates an irresistible sensory experience.
• Quick Weeknight Wonder: With just 26 minutes total preparation time, this recipe offers a speedy, gourmet-style meal perfect for busy professionals and home cooks wanting something fresh and satisfying without spending hours in the kitchen.
• Seasonal Celebration Salad: Combines fall-inspired ingredients like cranberries and candied pecans, making it an ideal dish for holiday gatherings or casual autumn dinners that impresses without complicated techniques.

Ingredients That Make This Salad Sweet, Crunchy, and Creamy

• Quinoa: Protein-packed grain with fluffy texture, good for salad base.
• Water: Essential liquid for cooking quinoa perfectly.
• Kale: Nutrient-dense leafy green with hearty texture and vibrant color.

• Dried Cranberries: Sweet-tart dried fruit for bursts of flavor.
• Pecans, Unsalted Butter, Brown Sugar, Salt: Key ingredients for creating candied pecan crunch.
• Feta Cheese, Broccoli Florets, Roasted Chickpeas, Sunflower Seeds, Sliced Almonds: Optional protein and texture enhancers.

• Lemons: Fresh citrus for bright, tangy flavor.
• Avocado Oil or Light Olive Oil: Smooth, neutral oil for balanced dressing.
• White Wine Vinegar: Adds subtle acidic note to dressing.
• Garlic: Aromatic ingredient for depth of flavor.
• Salt, Pepper: Essential seasoning components for balanced taste.

How to Build a Kale Quinoa Salad That Actually Satisfies

Step 1: Prepare Quinoa

• Quinoa
• Water

Bring to a boil, then simmer for 12-13 minutes until water is absorbed. Set aside to cool.

Step 2: Massage Kale

Remove tough stems from kale and chop into bite-sized pieces. Drizzle with olive oil and massage leaves until they become soft and slightly wilted.

Step 3: Create Tangy Dressing

• Fresh lemon juice
• Olive oil
• Apple cider vinegar
• Salt
• Black pepper
• Minced garlic

Step 4: Candy Pecans

• Pecans
• Butter
• Brown sugar
• Pinch of salt

Cook until pecans are golden and caramelized.

Step 5: Assemble Salad

• Prepared kale
• Cooled quinoa
• Dried cranberries
• Candied pecans
• Crumbled feta cheese

Step 6: Dress and Serve

Drizzle prepared dressing over salad. Toss gently to ensure even coating. Serve immediately at room temperature.

Prep Time: 10 minutes

Cooking Time: 16 minutes

Total Time: 26 minutes

Servings: 4

Calories: 443 kcal per serving

Tips to Keep Kale Tender and Quinoa Fluffy

• Toast Quinoa Carefully: Lightly brown quinoa in a dry pan before cooking to unlock deeper, nuttier flavors and enhance its natural taste profile.
• Massage Kale Thoroughly: Gently work olive oil into kale leaves with your hands to soften tough fibers and reduce bitterness, making the salad more tender and palatable.
• Control Pecan Caramelization: Watch sugar closely while candying pecans to prevent burning, ensuring a perfect golden-brown coating with just the right amount of sweetness.
• Balance Dressing Proportions: Whisk dressing ingredients gradually and taste as you go, adjusting acid and seasoning to complement the salad's complex flavors.
• Chill Before Serving: Let the salad rest for 10-15 minutes after mixing to allow flavors to meld and ingredients to absorb the dressing, creating a more cohesive dish.

How to Store This Salad for Freshness All Week

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days, keeping pecans separate to maintain their crunch.
• Reheating: Gently warm quinoa and kale in the microwave for 30-45 seconds, stirring midway to distribute heat evenly. Add fresh pecans just before serving to restore their crispy texture.
• Freezing: Not recommended due to the salad's fresh ingredients and delicate textures, which may become soggy when thawed.

Great Sides and Proteins to Add to This Salad

• Pair with Crisp White Wine: Select a bright sauvignon blanc or pinot grigio to complement the salad's tangy cranberries and zesty lemon dressing, cutting through the rich feta and buttery pecans.
• Match with Herb-Roasted Chicken: Serve alongside a light, herb-seasoned grilled chicken breast that enhances the salad's earthy kale and nutty quinoa without overpowering delicate flavors.
• Serve with Sparkling Water Mocktail: Create a refreshing drink by infusing sparkling water with fresh mint and a splash of lemon, mirroring the salad's citrusy notes and providing a clean, palate-cleansing experience.
• Complement with Goat Cheese Crostini: Add a simple toasted baguette slice topped with creamy goat cheese to provide additional texture and a complementary tangy flavor that echoes the feta in the salad.

Ways to Switch Up the Ingredients for a New Flavor

• Mediterranean Remix: Swap feta for creamy goat cheese, add diced cucumber, and replace pecans with toasted pine nuts for a Mediterranean-inspired version.
• Protein Power Boost: Include grilled chicken or chickpeas to increase protein content, perfect for post-workout meals or maintaining energy levels.
• Seasonal Winter Edition: Substitute cranberries with roasted butternut squash, use pomegranate seeds instead, and add chopped fresh rosemary for a wintry flavor profile.
• Spicy Southwest Spin: Mix in diced jalapeños, black beans, corn kernels, and replace feta with queso fresco for a zesty southwestern-style salad.

Cranberry Kale Quinoa Salad with Candied Pecans and Feta Recipe

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4.6 from 39 reviews

• Total Time: 26 minutes
• Yield: 4 1x

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Description

Cranberry kale quinoa salad combines earthy greens with tangy feta and sweet candied pecans for a nutritious Mediterranean-inspired dish. Packed with protein and flavor, this colorful salad delivers a delightful crunch you’ll crave again and again.

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Ingredients

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Main Ingredients:

• ½ cup dry quinoa
• ½ bunch kale (approximately 2–3 cups chopped)
• 1 cup chopped pecans
• ⅓ to ½ cup dried cranberries

Optional Additions:

• Crumbled feta cheese
• Chopped broccoli florets
• Crispy roasted chickpeas
• Roasted sunflower seeds
• Sliced almonds

Dressing and Seasoning Ingredients:

• 1 and ½ lemons, juiced
• 3 to 4 tablespoons avocado oil or light olive oil
• 1 tablespoon unsalted butter
• 2 tablespoons brown sugar
• 1 teaspoon white wine vinegar
• 1 clove garlic, minced
• 1/8 teaspoon salt
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¾ cup water

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Instructions

1. Rinse quinoa thoroughly in a fine-mesh strainer, eliminating any bitter residue. Gently toast the grains in a dry saucepan until they release a subtle nutty aroma, enhancing their natural flavor profile.
2. Pour water into the toasted quinoa and bring to a gentle boil. Reduce heat and allow the grains to simmer, absorbing liquid and becoming fluffy, approximately 12-13 minutes.
3. While quinoa cooks, prepare kale by stripping leaves from tough stems. Chop the leaves into bite-sized pieces and massage with olive oil, which softens the texture and reduces bitterness.
4. Create a vibrant dressing by vigorously whisking together tangy lemon juice, robust olive oil, zesty vinegar, seasoned salt, freshly cracked pepper, and finely minced garlic until emulsified.
5. Transform pecans into a delectable sweet-savory treat by caramelizing them in butter, sprinkling brown sugar, and adding a pinch of salt. Stir continuously until they develop a glossy, candied coating.
6. Combine the cooled quinoa, massaged kale, tart cranberries, and optional ingredients in a large mixing bowl. Gently drizzle the prepared dressing, ensuring even distribution of flavors.
7. Garnish the salad with crumbled feta cheese and additional candied pecans for textural contrast and visual appeal before serving chilled or at room temperature.

Notes

• Pecans transform this salad from ordinary to extraordinary, adding a sweet crunch that dances with the tangy feta and earthy kale.
• Massaging kale breaks down tough fibers, making each bite tender and helping the leaves absorb the zesty dressing more effectively.
• Toasting quinoa beforehand unlocks deeper nutty flavors, elevating the entire dish from simple to sophisticated with minimal extra effort.

• Prep Time: 10 minutes
• Cook Time: 16 minutes
• Category: Lunch, Dinner, Snacks
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 360
• Sugar: 10 g
• Sodium: 200 mg
• Fat: 25 g
• Saturated Fat: 3 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 5 g
• Protein: 8 g
• Cholesterol: 10 mg