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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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