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–+ servings
kale cranberry quinoa salad

Kale Cranberry Quinoa Salad

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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 40 minutes
Course Salad
Cuisine American
Servings 4 servings

Equipment

  • 1 Medium saucepan
  • 1 Fine mesh strainer
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 Whisk

Ingredients
  

  • 1 cup quinoa rinsed
  • 2 cup water
  • 1/2 teaspoon salt divided
  • 4 cup kale finely chopped and stems removed
  • 1 cup dried cranberries
  • 1/2 cup toasted almonds roughly chopped
  • 1/3 cup crumbled feta cheese
  • 3 tablespoon extra-virgin olive oil
  • 2 tablespoon lemon juice freshly squeezed
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey or maple syrup
  • 1/4 teaspoon black pepper freshly ground

Instructions
 

  • Rinse the quinoa under cold water in a fine-mesh strainer until the water runs clear.
  • Combine the rinsed quinoa, water, and 1/4 teaspoon salt in a medium saucepan and bring to a boil over medium-high heat.
  • Reduce the heat to low, cover the saucepan, and simmer for 12–15 minutes until the water is absorbed and the quinoa is tender.
  • Remove the saucepan from the heat, keep it covered, and let the quinoa rest for 5 minutes, then fluff with a fork and cool slightly.
  • Place the chopped kale in a large mixing bowl and sprinkle with the remaining 1/4 teaspoon salt.
  • Massage the kale with clean hands for 1–2 minutes until it softens and darkens in color.
  • In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, honey or maple syrup, and black pepper to make the dressing.
  • Add the warm (not hot) quinoa to the bowl with the kale and toss gently to combine.
  • Stir in the dried cranberries and toasted almonds until evenly distributed.
  • Pour the dressing over the salad and toss until everything is well coated.
  • Fold in the crumbled feta cheese just before serving.
  • Let the salad rest for about 5–10 minutes to allow the flavors to meld before serving.

Notes

For best results, use warm quinoa to slightly wilt the kale and help it absorb the dressing, and be sure to massage the kale long enough to remove any bitterness and tough texture. You can swap almonds for pecans or walnuts, or omit the cheese for a vegan version, and adjust sweetness by adding more or fewer cranberries or honey. This salad keeps well in the fridge for up to 3 days, though it is best to add the nuts just before serving to maintain their crunch. To make ahead, cook the quinoa and prep the kale in advance, then assemble and dress the salad shortly before eating.
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