Cranberry Apple Kale Salad with Quinoa
User Reviews
5
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Prep Time
14 mins
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Cook Time
16 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
403 kcal
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Course
Salad
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Cuisine
American, Vegetarian
Cranberry Apple Kale Salad with Quinoa
Description
The Cranberry Apple Kale Salad with Quinoa features quinoa cooked until fluffy and toasted for nuttiness. It includes kale leaves that are massaged to tenderize, along with julienned carrots, dried cranberries, and chopped honeycrisp apple. The dressing is a blend of avocado oil, fresh lemon juice, garlic, Dijon mustard, salt, pepper, and optional honey or maple syrup to balance acidity.
The salad is finished with homemade candied pecans made by sautéing chopped pecans in butter with light brown sugar and a pinch of salt. The contrast of soft quinoa and kale with the sweet crunch of pecans adds complexity. The overall result is a well-rounded combination of textures and fresh, slightly sweet and tart flavors.
This dish works well as a light meal or side and can be enhanced with added cheese if not avoiding dairy. It’s particularly suited to those seeking a hearty salad with a nutrient-rich base and balanced additions that provide both a crisp bite and creamy lemony dressing.
Massaging the kale helps improve its texture and digestibility while toasting the quinoa boosts its flavor. The candied pecans can be made in advance for convenience. Dressing ingredients can be adjusted for sweetness or acidity to taste. This salad stores well covered in the refrigerator but is best eaten the same day for crispness.
Ingredients
- ½ cup quinoa dry
- ¾ cup water
- 2-3 cups kale chopped
- ½ cup carrots julienned
- ⅓-½ cup dried cranberries
- 1 apple honeycrisp, small
DRESSING
- ¼ cup avocado oil or light olive oil
- 3-4 TBSP lemon fresh-squeezed juice
- 1 garlic peeled and pressed/grated/minced, small clove
- 1 tsp Dijon mustard
- ¼ tsp salt sea salt
- ¼ tsp black pepper
- ½ tsp honey optional, or maple syrup, to sweeten
HOMEMADE CANDIED PECANS
- ½ cup pecans the smaller the better, chopped
- 2 tsp butter unsalted
- 1 TBSP light brown sugar
- ⅛ tsp salt
Instructions
- First rinse and drain your quinoa using a mesh strainer/sieve.
- Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
- Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- While the quinoa cooks, prep the remaining ingredients, make your candied pecans, and whisk together your dressing ingredients.
- Remove kale leaves from the stem. Wash and dry the leaves, then chop into bite sized pieces.
- Next gently massage the kale with a drizzle of olive oil. This makes the leaves extra tender and silky, and also makes key nutrients even easier to absorb. Woot!
- For the super simple dressing, simply combine all the ingredients in a bowl and whisk to combine. Alternatively you can add the ingredients to a lidded mason jar and shake well to emulsify. The addition of a sweetener is 100% optional here, simply use it to help customize the tartness of the lemon dressing to your taste.
- Snag your now-fluffy quinoa from the pot and give it a little fluff with a fork.
- For a chilled salad, you can pop the quinoa in the fridge for a few minutes prior to adding your veggies or simply let it cool on the countertop for a few minutes for a room temperature quinoa bowl. Totally up to you!
- In a large bowl, toss together, kale, quinoa, carrots.
- Remove the core and stem from a small honeycrisp apple and slice into thin matchsticks. I usually add about a cup to my salad plus extra to taste.
- Toss lightly with a drizzle of whisked/shaken dressing just before serving, leaving the rest to be added to taste. Enjoy!
FOR THE CANDIED PECANS
- Heat a skillet or saucepan to medium heat and butter to melt.
- Next add in your pecans, brown sugar, and the teeniest bit of salt.
- Sauté for 5-6 minutes and pour over parchment paper, using a spatula to separate the nuts. Otherwise you’ll have yummy pecan brittle that you’ll want to break apart over your salad, which is no big deal either.
- Allow to cool for several minutes until the coating hardens and your pecans have officially been candied!
Notes
- You may add crumbled feta, goat cheese, or gorgonzola cheese for a creamy texture if not dairy-free or vegan.
- Massaging the kale with oil makes it more tender and easier to digest.
- To toast quinoa, stir it in a dry pan briefly before boiling to enhance its nuttiness.
- Candied pecans add a sweet crunch and can be made ahead and stored separately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 5mg | 2% |
| Sodium | 266mg | 11% |
| Potassium | 420mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 18g | 36% |
| Vitamin A | 6120IU | 122% |
| Vitamin C | 39mg | 43% |
| Calcium | 122mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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