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Kale Cranberry Quinoa Salad

A vibrant and nutritious salad made with fluffy quinoa, tender kale, sweet dried cranberries, crunchy almonds, and a tangy citrus dressing.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Lunch, Salad
Cuisine: American, Healthy
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1 cup quinoa uncooked
  • 2 cups water or vegetable broth
  • 6 cups kale chopped, stems removed
  • 0.75 cup dried cranberries
  • 0.5 cup sliced almonds
  • 0.5 cup feta cheese crumbled
  • 0.25 red onion thinly sliced
  • 1 apple diced
  • 0.25 cup fresh parsley chopped
Dressing
  • 0.25 cup olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1 garlic clove minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Mixing bowls
  • Medium saucepan
  • Fine mesh strainer
  • Whisk

Method
 

  1. Rinse quinoa thoroughly under cold water.
  2. Cook quinoa with water or broth until fluffy and tender.
  3. Allow quinoa to cool completely before assembling salad.
  4. Whisk together all dressing ingredients until smooth.
  5. Massage kale gently with a small amount of dressing until softened.
  6. Combine kale, quinoa, cranberries, almonds, feta, onion, apple, and parsley in a large bowl.
  7. Pour dressing over salad and toss thoroughly.
  8. Chill for 20 minutes before serving for best flavor.

Notes

For extra crunch, toast the almonds before adding them to the salad. This salad stores well for meal prep and tastes even better the next day.