Zesty Cranberry Kale Quinoa Salad with Sweet Pecans & Feta Recipe

Bursting with vibrant colors and a medley of textures, this cranberry kale quinoa salad blends nutrient-packed ingredients into a delightful culinary experience.

Hearty kale leaves dance with protein-rich quinoa, creating a wholesome base for this stunning dish.

Tangy dried cranberries add a pop of sweetness that perfectly complements the salty, crumbled feta cheese.

candied pecans bring a luxurious crunch that elevates every single bite of this salad.

The combination of ingredients offers a balanced meal that feels both indulgent and nutritious.

Each forkful promises a symphony of flavors that will energize and satisfy your taste buds.

You’ll love how effortlessly this salad comes together, making it an ideal option for a quick lunch or elegant side dish.

Cooking & Flavor Tips for Cranberry Kale Quinoa Salad

• Cooking Tips & Variations
• Quinoa Texture Trick: Rinse quinoa thoroughly to remove bitter coating and prevent clumping. Toasting before cooking adds deeper, nuttier flavor that elevates the entire salad.
• Kale Massage Magic: Gently massage kale with olive oil to soften leaves and reduce bitterness. Letting kale sit with dressing for 10 minutes before serving helps flavors meld beautifully.
• Protein Power Boost: Swap feta with grilled chicken, chickpeas, or tofu for added protein. Vegans can use nutritional yeast instead of cheese for similar tangy flavor profile.
• Seasonal Swap: Replace dried cranberries with fresh pomegranate seeds during winter or diced apples in fall. Mix in roasted butternut squash cubes for extra seasonal warmth and texture.
• Dressing Flexibility: Create a creamy version by blending Greek yogurt into the current dressing. Experiment with different vinegars like apple cider or balsamic for unique flavor dimensions.

Ways to Serve Cranberry Kale Quinoa Salad

• Festive Party Platter: Spread the salad on a large wooden board, creating colorful sections with extra feta crumbles and whole pecans around the edges for a stunning presentation that wows guests.
• Lunch Box Magic: Pack this salad in compartmentalized containers for a protein-packed midday meal that stays fresh and delicious, perfect for work or school lunches with minimal prep.
• Mediterranean Meal Companion: Serve alongside grilled chicken or baked fish to create a complete, nutritious dinner plate that balances the salad's tangy and sweet flavors with lean protein options.
• Brunch Centerpiece: Offer this vibrant salad as a sophisticated side dish during weekend brunches, complementing egg dishes and adding a fresh, nutritious element to the morning spread.

How to Store Cranberry Kale Quinoa Salad

• Smart Storage Solutions: Keep the salad in an airtight container in the refrigerator for up to 3 days, separating wet ingredients from crispy elements to maintain texture.
• Advance Prep Magic: Batch cook quinoa and chop kale 2-3 days ahead, storing separately to speed up meal assembly and reduce daily cooking stress.
• Pecan Protection Plan: Store candied pecans in a sealed glass jar at room temperature for up to a week, ensuring they remain crunchy and delicious for multiple salad servings.
• Dressing Durability: Refrigerate homemade dressing in a sealed container for 5-7 days, giving it a quick shake before each use to remix separated ingredients and restore vibrant flavor.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 16 minutes

Total Time: 26 minutes

Calories: 320 kcal

Servings: 5

Cranberry Kale Quinoa Salad Ingredients & Add-ins

• Quinoa: Protein-packed pseudo-grain that provides a fluffy, nutty foundation with excellent nutritional profile and quick cooking time.

• Kale: Robust leafy green offering substantial texture and dense nutrients, choose fresh bunches with vibrant deep green color.
• Broccoli Florets: Crunchy green vegetable adding extra nutritional boost and delightful textural contrast when optional.

• Dried Cranberries: Tart jewels bringing vibrant color and concentrated fruity sweetness, select plump and glossy varieties.

• Pecans: Rich, buttery nuts providing delectable crunch and warm depth, select fresh and crisp specimens.
• Sunflower Seeds: Optional crunchy sprinkle adding subtle earthy undertones and extra protein.
• Almonds: Optional sliced nuts delivering delicate texture and mild nutty essence.

• Unsalted Butter: Smooth base for caramelizing nuts with rich, creamy consistency.
• Brown Sugar: Natural sweetener creating glossy, crisp pecan coating with deep caramel notes.
• Salt: Enhancing candying process and balancing sweet flavors.

• Lemons: Bright citrus providing fresh acidity and vibrant flavor, choose firm, heavy fruits.
• Avocado Oil: Smooth, neutral cooking oil offering clean taste and healthy fat.
• Olive Oil: Alternative light oil with subtle fruity undertones.
• White Wine Vinegar: Delicate acidic component adding gentle tanginess.

Kitchen Tools for Cranberry Kale Quinoa Salad

• Mesh Strainer/Sieve: Perfect for rinsing quinoa and ensuring clean grains.
• Saucepan: Essential for toasting and cooking quinoa with precise heat control.
• Cutting Board: Sturdy surface for chopping kale and preparing ingredients.
• Chef's Knife: Sharp blade for precise vegetable and herb chopping.
• Whisk: Great for blending dressing ingredients smoothly.
• Measuring Cups and Spoons: Accurate measurements for ingredients.
• Skillet: Ideal for candying pecans with even heat distribution.
• Large Mixing Bowl: Spacious container for tossing salad ingredients together.

Instructions for Cranberry Kale Quinoa Salad with Feta

• Quinoa Base

Rinse quinoa thoroughly and toast in a pan to awaken its nutty essence. Simmer in water until fluffy and light, creating a perfect foundation for your salad.

• Kale Preparation

Strip kale leaves from tough stems, chop into delicate pieces, and gently massage with olive oil to soften and enhance its vibrant green texture.

• Pecan Magic

Transform plain pecans into golden, glossy treats by caramelizing them with brown sugar and butter, creating a sweet and crunchy element.

• Tangy Dressing

Blend zesty lemon juice, smooth olive oil, and a splash of vinegar with garlic and seasonings to create a bright, harmonious flavor profile.

• Salad Symphony

Combine the warm quinoa, tender kale, candied pecans, and tart cranberries. Drizzle with the homemade dressing, then sprinkle crumbled feta for a creamy contrast.

• Serving Suggestion

Allow salad to rest briefly, letting flavors mingle and develop. Serve at room temperature for maximum taste enjoyment.

Zesty Cranberry Kale Quinoa Salad

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4.7 from 24 reviews

• Total Time: 26 minutes
• Yield: 5 1x

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Description

Hearty cranberry kale quinoa salad combines nutrient-dense ingredients with zesty dressing and candied pecans. Crisp kale, fluffy quinoa, tangy feta, and sweet-crunchy pecans create a balanced dish that satisfies winter meal cravings.

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Ingredients

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• ½ cup dry quinoa
• ½ bunch kale (approx. 2–3 cups chopped)
• 1 cup chopped pecans
• ⅓ to ½ cup dried cranberries
• ¾ cup water
• 1 and ½ lemons, juiced
• 3 to 4 tbsps avocado oil or light olive oil
• 1 tbsp unsalted butter
• 2 tbsps brown sugar
• 1 tsp white wine vinegar
• 1 clove garlic, minced
• 1/8 tsp salt
• ¼ tsp salt
• ¼ tsp pepper
• Crumbled feta cheese
• Chopped broccoli florets
• Crispy roasted chickpeas
• Roasted sunflower seeds
• Sliced almonds

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Instructions

1. Preparation: Thoroughly rinse quinoa in a fine-mesh strainer. Toast grains in a dry saucepan until a subtle nutty fragrance emerges, amplifying the natural flavor complexity.
2. Cooking Quinoa: Add water to toasted quinoa, bringing to a gentle boil. Reduce heat, allowing grains to simmer and absorb liquid until perfectly fluffy, approximately 12-13 minutes.
3. Kale Preparation: Strip kale leaves from tough stems, chopping into bite-sized pieces. Massage with olive oil to soften texture and reduce inherent bitterness, creating a more palatable green base.
4. Dressing Creation: Whisk lemon juice, olive oil, vinegar, seasoned salt, cracked pepper, and minced garlic until a smooth, integrated emulsion forms, infusing the salad with vibrant, zesty notes.
5. Pecan Transformation: Caramelize pecans in butter, sprinkling brown sugar and a pinch of salt. Continuously stir until nuts develop a glossy, candied exterior with rich, complex flavors.
6. Final Assembly: Merge cooled quinoa, prepared kale, cranberries, and optional ingredients in a spacious mixing bowl. Drizzle dressing meticulously, ensuring harmonious flavor distribution and complete ingredient integration.
7. Presentation: Elegantly garnish with crumbled feta cheese and additional candied pecans, creating a visually stunning and texturally dynamic salad that can be served chilled or at ambient temperature.

Notes

• Rinse Quinoa Carefully: Thoroughly wash quinoa in a fine-mesh strainer to remove bitter saponin coating, which can create an unpleasant taste.
• Toast Grains for Depth: Dry-toasting quinoa in a pan before cooking releases a rich, nutty aroma and enhances the grain’s natural flavor profile.
• Massage Kale Strategically: Rubbing kale leaves with olive oil breaks down tough fibers, reducing bitterness and creating a more tender, palatable texture.
• Caramelize Pecans Precisely: Watch pecans closely while cooking to achieve a glossy, sweet-savory coating without burning, stirring constantly for even caramelization.

• Prep Time: 10 minutes
• Cook Time: 16 minutes
• Category: Lunch, Dinner, Snacks
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 320
• Sugar: 10 g
• Sodium: 150 mg
• Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 5 g
• Protein: 8 g
• Cholesterol: 5 mg