I first made this cranberry kale quinoa salad on a late autumn evening when I wanted something bright, healthy, and quick after a long day. It’s crunchy, slightly sweet, and tangy all at once — perfect as a light weeknight dinner, a potluck contribution, or a make-ahead lunch for the week. If you like salads that hold up for a day or two without going limp, this one’s for you. For a heartier meal pairing idea, try serving it alongside a warm soup like Cozy Italian Sausage and Potato Soup.

Why you’ll love this dish

This salad is full-flavored but low-effort. It combines fiber-rich kale, protein-packed quinoa, sweet dried cranberries, crunchy almonds, and a salty hit from feta — all tied together with a simple vinaigrette. It’s a great make-ahead option for lunches, travels well for picnics, and can be dressed up for holiday sides without fuss.

“Bright, crunchy, and perfectly balanced — I make this as a weekly staple. The kale softens but still has texture, and the almonds keep every bite satisfying.”

Reasons to try it:

Fast: about 20–30 minutes active time (quinoa can be cooked ahead).
Balanced nutrition: whole grains + greens + healthy fat + protein.
Flexible: vegetarian-friendly and easy to swap nuts, cheese, or sweeteners.
Durable: holds up well in the fridge for 2–3 days.

Step-by-step overview

Before you start, here’s what happens: cook quinoa and cool it; massage the chopped kale to soften it; combine kale, quinoa, cranberries, almonds, and feta; whisk a simple dressing of olive oil, lemon, apple cider vinegar, and honey; toss and let flavors mingle for 5 minutes. That’s it — nothing fussy, just straightforward assembly that delivers big texture contrast.

What you’ll need

Key ingredients

4 cups chopped kale (stems removed)
1 cup cooked quinoa (from ½ cup dry quinoa)
½ cup dried cranberries
⅓ cup sliced almonds (toasted optional)
¼ cup crumbled feta

Dressing

2 tbsp olive oil
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp honey (or maple syrup for vegan)
Salt & pepper to taste

Notes/substitutions

Swap almonds for pecans or walnuts for a softer crunch.
Use goat cheese instead of feta for creamier tang.
For a vegan version, replace honey with maple syrup and omit feta or use a plant-based crumble.

Step-by-step instructions

Cook the quinoa: Rinse ½ cup dry quinoa under cold water. Combine with 1 cup water in a small pot, bring to a boil, reduce to a simmer, cover, and cook 12–15 minutes until water is absorbed. Fluff with a fork and let cool to room temperature. (Tip: spread on a sheet pan to speed cooling.)
Prep the kale: Place 4 cups chopped kale in a large bowl. Drizzle 1 tsp olive oil over it and massage with your hands for 1–2 minutes until the leaves darken and soften. This reduces bitterness and improves texture.
Combine salad base: Add 1 cup cooked (cooled) quinoa, ½ cup dried cranberries, ⅓ cup sliced almonds, and ¼ cup crumbled feta to the bowl with the kale. Toss gently.
Make the dressing: In a small bowl or jar, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tbsp apple cider vinegar, 1 tbsp honey, and a pinch of salt and pepper. Taste and adjust acidity or sweetness.
Finish: Pour dressing over the salad and toss to coat evenly. Let the salad rest for 5 minutes to allow flavors to marry, then serve.

Best ways to enjoy it

This salad is versatile on the table. Serve it:

As a light main with a scoop of roasted chickpeas or grilled chicken.
As a side for roast turkey or pork during holiday meals.
Alongside a warm autumn soup like butternut squash and sweet potato soup for a cozy, balanced meal.
Plating tip: mound the salad in the center of shallow bowls and sprinkle extra almonds and a few whole cranberries on top for visual contrast.

Storage and reheating tips

Refrigeration: Store in an airtight container for up to 3 days. Keep dressing separate if you prefer maximum kale texture on day one, but this salad also tastes better after resting, so dressing beforehand is fine.
Freezing: Not recommended — kale and cranberries change texture when frozen. Quinoa freezes well if you want to batch-cook the grain separately.
Reheating: Eat chilled or at room temperature. If you add a warm protein (roasted salmon, chicken), reheat it separately and place it on top when serving.
Food safety: Refrigerate within 2 hours of making and consume within 3 days to stay within safe refrigeration windows.

Helpful cooking tips

Toast the almonds: Warm a dry skillet over medium heat and toast almonds 3–4 minutes, stirring, until fragrant. It deepens their flavor.
Cool quinoa quickly: Spread cooked quinoa on a rimmed baking sheet to cool faster and avoid steaming the kale.
Balance the dressing: If it tastes too sharp, add a little more honey; if too sweet, add more lemon or vinegar.
Kale selection: Use lacinato (dino) kale for a slightly sweeter leaf or curly kale for more crunch. Remove tough ribs for easier chewing.
Make it ahead: You can mass the kale and store it in the fridge up to 24 hours before assembling. Then add quinoa and dressing the day you serve.

Also try this if you like meal pairing ideas: a comforting butternut squash soup makes an excellent companion on cool nights.

Creative twists

Autumn boost: Swap almonds for candied pecans and add 1/4 tsp cinnamon to the dressing for a sweeter, fall-forward version.
Mediterranean spin: Omit cranberries, add chopped sun-dried tomatoes and olives, increase lemon to 2 tbsp, and add a pinch of oregano.
Protein upgrade: Stir in 1 can of rinsed chickpeas or top with sliced grilled salmon for a meal-sized bowl.
Grain swap: Use farro or barley in place of quinoa for a chewier bite.

Helpful answers

Q: How long does this salad keep in the fridge?
A: Properly stored in an airtight container, it keeps 2–3 days. Kale holds up better than lettuce, but the feta and nuts are best when fresh.

Q: Can I make this salad vegan?
A: Yes — replace honey with maple syrup and omit the feta or use a plant-based cheese crumble.

Q: Can I prepare components ahead of time?
A: Absolutely. Cook quinoa up to 3 days ahead and store in the fridge. Chop kale and massage it up to 24 hours before serving. Toast nuts the day of for best crunch.

Q: Is this salad child-friendly?
A: Mostly — chop the kale finer and reduce vinegar slightly for a milder dressing. Swap almonds for sunflower seeds if there are nut allergies.

Conclusion

If you love a salad that’s quick, nutritious, and adaptable, this Cranberry Kale Quinoa Salad delivers. For a version with candied pecans and an extra touch of sweetness, check out Cranberry Kale Quinoa Salad with Candied Pecans and Feta. For another take on grain-and-kale combinations, see Quinoa, Kale, Cranberry and Pecan Salad – Green Valley Kitchen.

Cranberry Kale Quinoa Salad

A bright, crunchy, and nutritious salad combining kale, quinoa, dried cranberries, almonds, and feta with a simple vinaigrette. Ideal for lunches or as a side dish.

Prep Time 15

Cook Time 15

Total Time 30

Serving Size servings

Ingredients

Salad Base

4 cups chopped kale (stems removed)
1 cup cooked quinoa (from ½ cup dry quinoa)
½ cup dried cranberries
⅓ cup sliced almonds toasted optional
¼ cup crumbled feta

Dressing

2 tbsp olive oil
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp honey (or maple syrup for vegan)
Salt & pepper to taste

Instructions

Preparation

Rinse ½ cup dry quinoa under cold water. Combine with 1 cup water in a small pot, bring to a boil, reduce to a simmer, cover, and cook for 12–15 minutes until water is absorbed. Fluff with a fork and let cool to room temperature.
Place 4 cups chopped kale in a large bowl. Drizzle 1 tsp olive oil over it and massage with your hands for 1–2 minutes until the leaves darken and soften.
Add 1 cup cooked (cooled) quinoa, ½ cup dried cranberries, ⅓ cup sliced almonds, and ¼ cup crumbled feta to the bowl with the kale. Toss gently.
In a small bowl or jar, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tbsp apple cider vinegar, 1 tbsp honey, and a pinch of salt and pepper.
Pour dressing over the salad and toss to coat evenly. Let the salad rest for 5 minutes to allow flavors to marry, then serve.

Notes

This salad holds up well in the fridge for 2-3 days. Keep dressing separate for a fresher texture on day one. Optional toppings include roasted chickpeas or grilled chicken.