Cranberry Kale and Quinoa Salad is a delightful mix of flavors and textures that burst on your palate. While testing this recipe multiple times, I discovered how the tartness of dried cranberries beautifully complements the earthiness of kale and the nutty flavor of quinoa. Each bite brings a crunch, a chew, and a tang that makes this salad not just a meal but a celebration of wellness and taste. For a refreshing addition to your dinner table, try pairing it with my Homemade Healthy Winter Salad.
About Cranberry Kale and Quinoa Salad
This salad is more than just a dish; it’s a colorful, nutrient-packed feast that’s perfect for any occasion—from family gatherings to potlucks. I’ve crafted this recipe over several weeks, tweaking proportions and ingredients based on seasonal availability and taste. The combination of kale, cranberries, and quinoa offers not only beautiful colors but also a hearty, satisfying crunch.
- Quick prep makes it a breeze for weeknight dinners.
- It’s budget-friendly, requiring simple, accessible ingredients.
- A family favorite, it’s often requested at gatherings.
- Fun fact: Quinoa is a complete protein, making this salad both filling and nutritious.
Key Ingredients & Their Roles
- Kale: Adds a hearty green and rich nutrients; lacinato kale is softer for this salad.
- Quinoa: Provides a nutty base and protein; opt for tri-color for visual appeal.
- Dried Cranberries: Introduce natural sweetness and chewy texture; use unsweetened for less sugar.
- Feta Cheese: Creamy tang that balances sweetness; swap for goat cheese for a different twist.
How to Make Cranberry Kale and Quinoa Salad
- Rinse 1 cup of quinoa under cold water, then combine with 2 cups of water in a pot. Bring to a boil, then reduce to a simmer until fluffy, about 15 minutes. You’ll know it’s done when the little spirals appear.
- While the quinoa cooks, remove the stems from 4 cups of kale and chop the leaves into bite-sized pieces. Massage them with a pinch of salt until they soften, about 2 minutes.
- In a large bowl, combine the cooked quinoa with the kale, ½ cup dried cranberries, and ½ cup crumbled feta cheese. Mix gently to avoid mashing the feta.
- For the dressing, whisk together ¼ cup olive oil, 2 tablespoons apple cider vinegar, and a drizzle of honey. Pour over the salad and toss well before serving. Enjoy fresh aromas as the flavors meld!
Pro Tips & Troubleshooting
- When prepping the kale, massaging it is crucial—it helps break down tough fibers, enhancing its flavor and texture.
- Be cautious not to overcook quinoa; it should remain fluffy. If it’s mushy, it means too much water was used.
- Feel free to adjust flavors; add nuts for crunch or citrus zest for brightness based on the season.
- This salad scales well—easily double the ingredients for a crowd or halve for a light meal.
Storage & Make-Ahead Guide
This Cranberry Kale and Quinoa Salad stays fresh in the fridge for up to 4 days. Store it in an airtight container but keep the dressing separate until ready to serve to maintain crispness. I once prepared it two days ahead for a party, and it was still vibrant and flavorful!
Serving Suggestions
Serve this salad alongside grilled chicken for protein or as part of a hearty vegetarian meal. It pairs wonderfully with my Homemade Healthy Winter Salad or alongside crusty bread for a light lunch.
Frequently Asked Questions
- Can I swap the quinoa for another grain? Yes, farro or barley work wonderfully too.
- How can I make this salad vegan? Use vegan feta or skip cheese altogether.
- Can I add protein to this salad? Absolutely! Grilled chicken, chickpeas, or even tofu are great additions.
- How should I store leftovers? Keep them in the fridge in an airtight container for up to 4 days.
- Can I prepare this salad in advance? Yes, just keep the dressing separate until you’re ready to serve.
Final Thoughts
I hope you enjoy making and sharing this Cranberry Kale and Quinoa Salad as much as I do. It has become a staple in my kitchen, and I love how it evolves with the seasons. Don’t hesitate to let me know your variations!
More Recipes You’ll Love
- Homemade Healthy Winter Salad – a fresh, seasonal complement.
- Homemade Chickpea Salad – hearty protein addition that pairs well.
- Homemade Healthy Carrot Cake Oatmeal Cookies – a sweet treat that balances the flavors.
- Homemade Healthy Crispy Roasted Chickpeas – great crunchy topping option.
Cranberry Kale and Quinoa Salad
Ingredients
- 1 cup quinoa rinsed
- 2 cups kale chopped and stems removed
- 1 cup dried cranberries
- 1 cup feta cheese crumbled
- 4 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
Instructions
- Rinse 1 cup of quinoa under cold water, then combine with 2 cups of water in a pot. Bring to a boil, then reduce to a simmer until fluffy, about 15 minutes.
- While the quinoa cooks, remove the stems from 4 cups of kale and chop the leaves into bite-sized pieces. Massage them with a pinch of salt until they soften, about 2 minutes.
- In a large bowl, combine the cooked quinoa with the kale, 1 cup dried cranberries, and 1 cup crumbled feta cheese. Mix gently to avoid mashing the feta.
- For the dressing, whisk together 4 tablespoons olive oil, 2 tablespoons apple cider vinegar, and 1 tablespoon honey. Pour over the salad and toss well before serving.