Kale Cranberry Quinoa Salad
User Reviews
5
Kale Cranberry Quinoa Salad
Description
Kale Cranberry Quinoa Salad features a base of cooked quinoa mixed with thinly shredded kale, dried cranberries, and toasted sliced almonds. The combination provides variety in texture—from the tender quinoa, crunchy nuts, to the chewy fruit. The salad dressing blends extra virgin olive oil with apple cider vinegar, a touch of maple syrup, and Dijon mustard, contributing a subtle sweetness and acidity that brightens the salad. Optionally massaging the kale in the dressing can soften the leaves for a milder bite and more uniform flavor. This salad offers a pleasing balance of earthy greens, nutty almonds, and sweet cranberries, suitable for a wholesome lunch or paired with grilled proteins or sandwiches.
Ingredients
- 1 cup quinoa dry
- 3/4 cup almonds sliced
- 16 oz kale curly, stems removed
- 3/4 cup dried cranberries
- 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
- Bring 1 cup quinoa and 2 cups water to a boil in a small sauce pot. Once boiling, reduce to a simmer and cover the pot. Simmer until all of the water is absorbed. Fluff quinoa with a fork.
- While the quinoa cooks, heat a nonstick skillet over med-low heats. Toast almonds in the skillet until golden brown. Toss frequently and watch them so they don't burn.
- Chop kale into thin shreds. Pour cooked quinoa, toasted almonds and dried cranberries into the bowl with the kale.
- In a small bowl combine olive oil, apple cider vinegar, maple syrup and dijon mustard. Pour dressing over salad and toss to combine fully and serve!
- ** You can also take time to massage the kale in the dressing before mixing in the other ingredients. This is not necessary, but will result in a softer kale salad.
Notes
- Enjoy the salad immediately for the best texture, or keep refrigerated in an airtight container for up to 4 days.
- Substitute dried cranberries with raisins or other dried fruit as preferred.
- Any toasted nuts (like walnuts or pecans) can replace almonds to vary the crunch and flavor.
- You may swap cooked quinoa for cooked and cooled wild rice for a different grain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Serving | 8g | |
| Calories | 270kcal | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.001g | 0% |
| Sodium | 185mg | 8% |
| Potassium | 399mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 5668IU | 113% |
| Vitamin C | 53mg | 59% |
| Calcium | 182mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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