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.
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.