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Cranberry Apple Kale Salad with Quinoa
5 from 12 votes

Cranberry Apple Kale Salad with Quinoa

This salad combines fluffy quinoa with tender kale, sweet honeycrisp apple slices, dried cranberries, and crunchy homemade candied pecans. The avocado oil and lemon dressing has a bright, slightly tangy flavor balanced by subtle garlic and Dijon mustard notes. Massaging the kale softens it for easier eating while preserving nutrients. It's a satisfying salad with a mix of textures and refreshing flavors.

Prep Time
14 mins
Cook Time
16 mins
Total Time
30 mins
Servings: 4 servings
Calories: 403 kcal
Course: Salad
Cuisine: American, Vegetarian

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

    Cup of Yum
  1. First rinse and drain your quinoa using a mesh strainer/sieve.
  2. 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!
  3. 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.
  4. While the quinoa cooks, prep the remaining ingredients, make your candied pecans, and whisk together your dressing ingredients.
  5. Remove kale leaves from the stem. Wash and dry the leaves, then chop into bite sized pieces.
  6. 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!
  7. 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.
  8. Snag your now-fluffy quinoa from the pot and give it a little fluff with a fork.
  9. 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!
  10. In a large bowl, toss together, kale, quinoa, carrots.
  11. 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.
  12. 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
  1. Heat a skillet or saucepan to medium heat and butter to melt.
  2. Next add in your pecans, brown sugar, and the teeniest bit of salt.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 403

% 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.