If you’re looking for a vibrant, nutritious salad that’s bursting with flavor, then this Cranberry Kale Quinoa Salad with Candied Pecans and Feta is the perfect choice for you! It encompasses an incredible balance of tangy, crunchy, and sweet notes, making it a delightfully refreshing dish. Whether served as a light lunch or as a sumptuous side for dinner, this salad is sure to impress your taste buds and provide the nourishment your body craves.
This salad is not just visually appealing with its bright colors and textures; it’s packed with nutrients that offer a multitude of health benefits. Kale is known for its impressive nutrient content, including vitamins A, C, and K, while quinoa adds a great source of protein and fiber. Combined with the sweet, chewy cranberries and the rich, creamy feta, each bite delivers a satisfying crunch that keeps you coming back for more. And let’s not forget the candied pecans that provide that delightful touch of sweetness and richness!
Why You’ll Love This Cranberry Kale Quinoa Salad
- Flavor Explosion: With a perfect blend of tart cranberries, crunchy kale, and creamy feta, your taste buds will dance with joy.
- Nutritious Ingredients: This salad is full of superfoods, offering vitamins, minerals, and healthy fats.
- Versatile Dish: Enjoy it as a main dish or a side. It’s perfect for lunch, dinner, or a gathering!
- Quick to Prepare: Whipping up this salad takes no time, making it a great option for busy days.
- Meal Prep Friendly: Make it ahead of time; it holds up beautifully in the fridge!
Preparation Phase & Tools to Use
Before you start creating your Cranberry Kale Quinoa Salad, it’s important to prepare your kitchen and workspace. First, gather all your ingredients listed above, and ensure your quinoa is cooked and cooled. If you haven’t cooked it yet, follow the package instructions, and let it come to room temperature before adding it to the salad.
You will need a large mixing bowl for combining the salad ingredients, a smaller bowl for mixing the dressing, and a whisk to blend the dressing ingredients together. A sharp chef’s knife is essential for chopping the kale and pecans, and a cutting board will help keep your workspace organized. It may also help to have measuring cups and spoons handy for portioning your ingredients accurately.
Ingredients
- 4 cups chopped kale (stems removed)
- ½ cup candied pecans, chopped
- 1 cup cooked quinoa, cooled
- ½ cup crumbled feta cheese
- ½ cup dried cranberries
Instructions
Step 1: Soften the Kale
Start by placing the chopped kale into a large bowl. Drizzle a bit of olive oil over the kale along with a pinch of salt. Use your hands to gently massage the kale for about 2–3 minutes. This step is crucial as it helps to soften the kale, making it easier to eat and enhancing its flavor. You’ll notice the kale starts to wilt slightly, which indicates that it’s ready to absorb the delicious dressing to come!
Step 2: Cook the Quinoa
If you haven’t cooked your quinoa yet, follow the package instructions to prepare it. Usually, it involves rinsing the quinoa under cold water, then boiling it in a 2:1 water to quinoa ratio. Once it’s cooked, let it cool completely before incorporating it into the salad. Cooking quinoa properly will ensure it’s fluffy and doesn’t clump together, providing the perfect base for your vibrant salad.
Step 3: Mix the Dressing
In a small bowl, combine the olive oil, apple cider vinegar, honey (or maple syrup), and Dijon mustard. Whisk these together until the dressing is smooth and well blended. Taste and season with salt and black pepper according to your preference. This tangy dressing will elevate your salad and add a burst of flavor to each bite!
Step 4: Toss the Salad
Now that you have your softened kale, cooled quinoa, and dressing ready, it’s time to combine all your salad ingredients. In the large bowl with the kale, add the cooled quinoa, dried cranberries, and crumbled feta. Drizzle the dressing over the top, and gently toss everything together with your hands or a spatula. Be careful not to over-mix to keep the cranberries and feta intact.
Step 5: Add the Crunch
Just before you’re ready to serve the salad, sprinkle the chopped candied pecans on top. This will add a delightful crunch and sweetness to your dish. You can serve the salad immediately or refrigerate it for about 30 minutes to meld the flavors together.
Variations
- Protein: Add grilled chicken, shrimp, or chickpeas for a protein boost.
- Vegetables: Incorporate sliced bell peppers, shredded carrots, or avocado for added texture and flavor.
- Spices: Try adding a pinch of cayenne for a kick or fresh herbs like parsley or basil for a flavor upgrade.
Cooking Notes
- For the best taste, use fresh kale, as it enhances overall flavor and texture.
- Allow the salad to sit for a bit after tossing to let the ingredients harmonize.
Serving Suggestions
- Pair with grilled fish or chicken for a complete meal.
- Serve as a side dish for your favorite holiday dinner or potluck.
Tips
- Store leftover salad in an airtight container; it’s great for meal prep!
- If you prefer a vegan or dairy-free option, you can skip the feta or replace it with a nut-based cheese alternative.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Nutritional Information
- Calories: Approx. 350 per serving
- Protein: 10g
- Sodium: 150mg
FAQs
Can I use frozen kale for this salad?
While fresh kale is ideal, frozen kale can be used in a pinch. Just make sure to thaw and squeeze out any excess water before using.
How long does the salad last in the fridge?
This salad is best enjoyed fresh but can last up to 3 days in the fridge. Just be mindful that the kale may become a bit softer over time.
Can I substitute other nuts for candied pecans?
Absolutely! You can use candied walnuts or even toasted almonds for a different flavor profile.
Is quinoa gluten-free?
Yes! Quinoa is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.
Conclusion
This Cranberry Kale Quinoa Salad with Candied Pecans and Feta is a wonderful addition to your meal rotation, offering a unique combination of health benefits and delicious flavors. The contrasting textures and tastes create a dish that’s not just a salad but an experience. Whether you’re looking to impress at gatherings or simply want something nutritious and tasty at home, this recipe is your answer! I hope you give it a try, and don’t forget to share your thoughts or any variations you experiment with in the comments below!
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Cranberry Kale Quinoa Salad with Candied Pecans and Feta
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This vibrant, nutritious salad blends tart cranberries, crunchy kale, and creamy feta for a delightful experience.
Ingredients
- 4 cups chopped kale (stems removed)
- ½ cup candied pecans, chopped
- 1 cup cooked quinoa, cooled
- ½ cup crumbled feta cheese
- ½ cup dried cranberries
Instructions
- Start by placing the chopped kale into a large bowl. Drizzle a bit of olive oil over the kale along with a pinch of salt. Use your hands to gently massage the kale for about 2–3 minutes.
- If you haven’t cooked your quinoa yet, follow the package instructions to prepare it.
- In a small bowl, combine the olive oil, apple cider vinegar, honey (or maple syrup), and Dijon mustard. Whisk these together until the dressing is smooth and well blended.
- Now that you have your softened kale, cooled quinoa, and dressing ready, it’s time to combine all your salad ingredients.
- Just before you’re ready to serve the salad, sprinkle the chopped candied pecans on top.
Notes
For the best taste, use fresh kale, and allow the salad to sit after tossing to let ingredients harmonize.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
Nutrition
- Calories: 350 kcal
- Sodium: 150 mg
- Protein: 10 g