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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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