Cranberry Kale Quinoa Salad with Candied Pecans and Feta
User Reviews
5
Cranberry Kale Quinoa Salad with Candied Pecans and Feta
Description
The Cranberry Kale Quinoa Salad starts by toasting and boiling rinsed quinoa until fluffy, which forms a nutty grain base. Chopped kale is washed, dried, and gently massaged with oil to tenderize and improve digestibility. The light lemon dressing, featuring lemon juice, avocado or olive oil, white wine vinegar, minced garlic, salt, and black pepper, infuses the salad with acidity and aromatic depth.
Candied pecans are made by cooking pecans in butter with brown sugar and salt until coated in a sweet glaze, providing a contrasting crunch to the salad's texture. Adding dried cranberries introduces bursts of tart sweetness. Optional ingredients like crumbled feta cheese and additional seeds or nuts allow customization.
This salad serves well as a nutritious lunch, side dish, or light meal. Its combination of grains, leafy greens, nuts, and bright dressing balances flavors and textures. The recipe yields four servings or two larger portions and leverages ingredients that store well, like kale, for practical meal prep.
Notes highlight that kale keeps well in the refrigerator once prepped and that nutrition estimates are provided for guidance. The method emphasizes massaging the kale and the optional quinoa toasting step to enhance flavor and texture.
Ingredients
- ½ cup quinoa dry
- ¾ cup water
- ½ kale approx. 2-3 cups chopped kale, bunch
- ⅓-½ cup dried cranberries
LIGHT LEMON DRESSING
- 1.5 lemon juiced, plural
- 3-4 TBSP avocado oil or light olive oil
- 1 tsp white wine vinegar to taste
- 1 clove garlic , peeled and minced
- ¼ tsp salt
- ¼ tsp black pepper
CANDIED PECANS
- 1 cup pecans the smaller the better, chopped
- 1 TBSP butter unsalted
- 2 TBSP brown sugar
- ⅛ tsp salt
OPTIONAL EXTRAS
- feta cheese regular or vegan feta, crumbled
- broccoli chopped florets
- chickpeas crispy roasted
- sunflower seeds roasted
- almonds sliced
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 lemon dressing, whisk together avocado or olive oil, lemon juice, vinegar, salt, and pepper. Peel and finely mince/press one clove of garlic and whisk into to dressing. Alternatively pile the ingredients in a lidded mason jar and shake to combine. Feel free to sweeten if desired with honey or maple syrup. Let your tastebuds be your guide! I went the vinaigrette route and only needed a kiss of dressing on my salad.
- 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, dried cranberries, then top with any of the optional extras your heart desires! I love adding crumbled feta and, when I have it handy, chopped broccoli.
- Toss lightly with a drizzle of whisked/shaken dressing just before serving, leaving the rest to be added to taste.
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.
- Saute 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! Yum! Allow to cool for several minutes until the coating hardens and your pecans have officially been candied! Woot!
- Try not to eat them all before they hit the salad. I'm oh so guilty of this! They can also be made in advance if you have a bit more self control than I do.
Notes
- Kale can be prepped and stored in the refrigerator for convenient use over several days.
- The recipe yields 4 servings or 2 meal-sized portions, suitable for meal prep.
- Massaging kale with oil softens the leaves for better texture and nutrient absorption.
- Toasting quinoa before boiling adds nuttiness but is optional.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 33g | 11% |
| Protein | 6g | 12% |
| Fat | 34g | 52% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 155mg | 6% |
| Potassium | 279mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
| Vitamin A | 818IU | 16% |
| Vitamin C | 10mg | 11% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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