Kale Quinoa Salad with Cranberries Recipe

Kale Quinoa Salad with Cranberries Recipe

If you're looking for a nutritious and delicious dish that’s versatile enough for a weeknight dinner, a potluck, or a festive holiday table, a Kale Quinoa Salad with Cranberries is the perfect choice. This vibrant and flavorful salad combines nutrient-dense kale, protein-packed quinoa, and the sweet tartness of dried cranberries. Packed with vitamins, fiber, and antioxidants, this salad is as good for your body as it is for your taste buds.

In this article, we’ll cover not only the recipe itself but also tips on preparation, variations, and the health benefits of its key ingredients.

Ingredients

To make this salad, you’ll need the following ingredients:

For the Salad

1 cup quinoa

2 cups water or vegetable broth

1 bunch fresh kale (about 6 cups, chopped)

1 cup dried cranberries

½ cup slivered almonds or chopped walnuts

½ cup crumbled feta cheese (optional)

1 medium apple, diced (optional, for added crunch)

For the Dressing

¼ cup olive oil

2 tablespoons apple cider vinegar or lemon juice

1 tablespoon Dijon mustard

1 tablespoon honey or maple syrup

Salt and pepper, to taste

Instructions

1. Cook the Quinoa

Start by rinsing the quinoa under cold water to remove its natural bitterness. In a medium saucepan, combine the quinoa and water (or broth) and bring it to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes or until the quinoa absorbs all the liquid. Fluff with a fork and let it cool.

2. Prepare the Kale

Wash the kale thoroughly and remove the tough stems. Chop the leaves into bite-sized pieces and place them in a large mixing bowl. To tenderize the kale, drizzle a small amount of olive oil over it and massage the leaves with your hands for 2–3 minutes. This process reduces bitterness and makes the leaves softer and more palatable.

3. Make the Dressing

In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Adjust the seasonings to taste.

4. Assemble the Salad

Add the cooked quinoa to the bowl of kale. Toss in the dried cranberries, slivered almonds, and feta cheese, if using. If you’ve opted to include diced apples, add them now. Pour the dressing over the salad and toss everything together until evenly coated.

5. Serve and Enjoy

Transfer the salad to a serving dish and enjoy it immediately or refrigerate it for up to 24 hours. This salad tastes even better after the flavors have had time to meld.

Tips for the Best Kale Quinoa Salad

Choose the Right Kale

Curly kale is the most common variety for salads, but lacinato (also known as dinosaur kale) works wonderfully as well. Its flatter leaves are slightly less bitter and easier to chew.

Toast the Nuts

For an added layer of flavor, lightly toast the almonds or walnuts in a dry skillet over medium heat until fragrant. Be careful not to burn them.

Customize Your Add-Ins

This salad is highly versatile. You can add roasted sweet potatoes, pomegranate seeds, or even avocado slices for extra flavor and texture.

Serve It Warm or Cold

While this salad is typically served cold, you can serve it slightly warm by mixing freshly cooked quinoa with the kale and toppings.

Store Properly

If making ahead, store the salad and dressing separately. Combine them just before serving to maintain the crispness of the ingredients.

Nutritional Benefits of Kale Quinoa Salad

This salad is a nutritional powerhouse. Here’s a breakdown of its key ingredients and their health benefits:

Kale

Rich in Vitamins: Kale is loaded with vitamins A, C, and K.

High in Antioxidants: It contains quercetin and kaempferol, which help combat oxidative stress.

Supports Digestion: Its high fiber content promotes a healthy gut.

Quinoa

Complete Protein: Quinoa contains all nine essential amino acids, making it an excellent choice for vegetarians.

Gluten-Free: It’s safe for those with gluten sensitivities.

Energy Booster: Packed with B vitamins, quinoa supports energy metabolism.

Cranberries

High in Antioxidants: These tiny berries are known for their anti-inflammatory properties.

Urinary Tract Health: Regular consumption may reduce the risk of UTIs.

Almonds/Walnuts

Healthy Fats: These nuts are rich in heart-healthy monounsaturated fats.

Brain Food: Walnuts, in particular, are excellent for brain health due to their omega-3 fatty acids.

Apple Cider Vinegar

Aids Digestion: It’s known to support gut health.

Balances Blood Sugar: May help reduce blood sugar spikes after meals.

Variations of Kale Quinoa Salad

Mediterranean Twist

Add cherry tomatoes, cucumbers, Kalamata olives, and replace the cranberries with sun-dried tomatoes. Use a lemon-tahini dressing for a Mediterranean flair.

Fall-Inspired Salad

Incorporate roasted butternut squash, pecans, and a sprinkle of cinnamon in the dressing.

Asian-Inspired Salad

Replace the dressing with a sesame-ginger vinaigrette. Add edamame, shredded carrots, and toasted sesame seeds.

Vegan Option

Skip the feta cheese and use a vegan sweetener like maple syrup in the dressing. You can also sprinkle nutritional yeast for a cheesy flavor.

Serving Suggestions

This salad works as a standalone meal or a side dish. Here are some pairing ideas:

With Protein: Serve alongside grilled chicken, baked salmon, or tofu.

As Part of a Buffet: This salad pairs beautifully with roasted vegetables and hearty soups.

Holiday Spread: The festive colors make it an attractive addition to Thanksgiving or Christmas tables.

Storing Leftovers

Leftover salad can be stored in an airtight container in the refrigerator for up to 3 days. The kale will hold up well, even with the dressing, but if you plan to keep it longer, store the dressing separately and add it before serving.

Why You’ll Love This Recipe

Easy to Prepare: With simple steps and common ingredients, this salad comes together in under 30 minutes.

Make-Ahead Friendly: Perfect for meal prepping or hosting.

Crowd-Pleaser: The combination of sweet, tangy, and savory flavors appeals to a wide range of palates.

Diet-Friendly: It’s naturally gluten-free, and with minor adjustments, it can be made vegan.

A Kale Quinoa Salad with Cranberries is more than just a meal—it’s a celebration of wholesome ingredients. Whether you’re looking for a healthy lunch, a festive dish, or something to share at a potluck, this salad is sure to impress. 

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Growing Kale in Pots 

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