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Kale Cranberry Quinoa Salad Recipe

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4.2 from 64 reviews

A vibrant and nutritious Kale Cranberry Quinoa Salad combining fluffy quinoa, toasted almonds, and sweet dried cranberries tossed with fresh kale and a tangy apple cider vinegar dressing. This hearty salad is perfect as a light lunch or a wholesome side dish, offering a delicious balance of textures and flavors in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 8 servings

Ingredients

Salad Ingredients

  • 1 cup dry quinoa
  • 3/4 cup sliced almonds
  • 16 oz curly kale, stems removed
  • 3/4 cup dried cranberries

Dressing

  • 1/3 cup extra virgin olive oil
  • 1/3 cup apple cider vinegar
  • 1 tsp Dijon mustard
  • 2 tsp maple syrup
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Cook the quinoa: In a small sauce pot, bring 1 cup quinoa and 2 cups water to a boil. Once boiling, reduce heat to low, cover the pot, and let it simmer until all water is absorbed, about 15 minutes. Fluff cooked quinoa with a fork and set aside to cool slightly.
  2. Toast the almonds: While quinoa cooks, heat a nonstick skillet over medium-low heat. Add the sliced almonds and toast them, tossing frequently until they turn golden brown and fragrant, about 4-5 minutes. Remove from heat to prevent burning.
  3. Prepare the kale: Remove kale stems and chop the kale into thin shreds for easier eating and a better texture in the salad.
  4. Mix salad ingredients: In a large bowl, combine the cooked quinoa, toasted almonds, dried cranberries, and shredded kale, mixing them well.
  5. Make and add the dressing: In a small bowl, whisk together extra virgin olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and black pepper until fully emulsified. Pour the dressing over the salad and toss thoroughly to coat all ingredients evenly.
  6. Optional step – massage the kale: For a softer kale texture, lightly massage the kale with the dressing before combining it with the quinoa, almonds, and cranberries. This step breaks down the kale fibers and makes the salad easier to eat, but it is not required.

Notes

  • Massage the kale in dressing beforehand to soften the leaves, making the salad less bitter and easier to digest.
  • Ensure to watch the almonds carefully while toasting to avoid burning and bitterness.
  • Use good quality extra virgin olive oil and fresh Dijon mustard for the best flavor in the dressing.
  • This salad can be served immediately or chilled for an hour to meld flavors even more.
  • Leftovers keep well refrigerated in an airtight container for up to 3 days.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/kale-cranberry-quinoa-salad-recipe/