Description
This vibrant, nutritious salad blends tart cranberries, crunchy kale, and creamy feta for a delightful experience.
Ingredients
Scale
- 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