Cranberry Kale Quinoa Salad with Candied Pecans and Feta Recipe
A vibrant and nutritious Cranberry Kale Quinoa Salad featuring fluffy quinoa, tender massaged kale, tangy lemon dressing, sweet dried cranberries, crunchy candied pecans, and creamy crumbled feta. This salad combines fresh and roasted elements for an irresistible mix perfect for a healthy lunch or light dinner.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Quinoa and Salad Base
- ½ cup dry quinoa
- ¾ cup water
- ½ bunch kale (approx. 2-3 cups chopped)
- ⅓ to ½ cup dried cranberries
Dressing
- 1.5 lemons, juiced
- 3 to 4 tablespoons avocado oil or light olive oil
- 1 teaspoon white vinegar (to taste)
- 1 clove garlic, peeled and minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
Candied Pecans
- 1 cup chopped pecans (smaller pieces preferred)
- 1 tablespoon unsalted butter
- 2 tablespoons brown sugar
- ⅛ teaspoon salt
Optional Toppings
- Crumbled feta cheese (regular or vegan)
- Chopped broccoli florets
- Crispy roasted chickpeas
- Roasted sunflower seeds
- Sliced almonds
Instructions
- Rinse Quinoa: Rinse and drain the dry quinoa thoroughly using a mesh strainer to remove any residue or bitterness.
- Toast Quinoa (Optional): In a medium saucepan over medium heat, lightly toast the quinoa while stirring constantly for a few minutes. This enhances the nuttiness and texture.
- Cook Quinoa: Add ¾ cup water to the saucepan, bring to a boil on high heat, then reduce heat to low and cover with the lid slightly ajar. Simmer for 12-13 minutes or until the quinoa is fluffy and water is absorbed.
- Prepare Kale: Remove kale leaves from the stems, wash, dry thoroughly, and chop into bite-sized pieces.
- Massage Kale: Drizzle a little olive or avocado oil over the chopped kale and gently massage the leaves with your hands until tender and silky, which also improves nutrient absorption.
- Make Dressing: Whisk together avocado or olive oil, freshly squeezed lemon juice, white vinegar, salt, pepper, and minced garlic. You can alternatively shake these ingredients in a lidded jar. Optionally add a touch of honey or maple syrup for sweetness.
- Fluff Quinoa: Once cooked, fluff the quinoa with a fork and allow it to cool to room temperature or chill briefly in the fridge if desired.
- Combine Salad: In a large bowl, toss together the massaged kale, cooled quinoa, and dried cranberries. Add optional toppings like crumbled feta and chopped broccoli or nuts according to preference.
- Add Dressing: Just before serving, drizzle some of the lemon dressing over the salad and toss lightly, leaving remaining dressing for individual seasoning.
- Candy Pecans: Heat a skillet or saucepan over medium heat and melt the unsalted butter.
- Sauté Pecans: Add chopped pecans, brown sugar, and salt to the pan. Cook while stirring frequently for 5-6 minutes until the sugar melts and coats the pecans.
- Cool Pecans: Spread the candied pecans on parchment paper and separate with a spatula to cool and harden. These can be added on top of the salad once cooled.
- Serve: Garnish the salad with the candied pecans and any additional nuts or seeds desired. Enjoy immediately or refrigerate for later.
Notes
- To save time, you can prepare candied pecans in advance and store them in an airtight container.
- Massaging the kale helps reduce bitterness and improves texture and nutrient absorption.
- The lemon vinaigrette can be adjusted with honey or maple syrup depending on sweetness preference.
- Feel free to customize the salad by adding other crunchy toppings like roasted sunflower seeds or crispy chickpeas for more texture.
- This salad can be served chilled or at room temperature, making it versatile for meal prep or entertaining.
