Description
This vibrant Cranberry Kale Quinoa Salad with Candied Pecans and Feta combines fluffy quinoa, nutrient-packed kale, sweet dried cranberries, and tangy lemon dressing for a fresh, wholesome meal. The crunchy, sweet candied pecans add a delightful texture and flavor contrast, while optional toppings like crumbled feta, broccoli florets, roasted chickpeas, sunflower seeds, and sliced almonds bring extra layers of taste and nutrition. Perfect as a light lunch or a healthy side dish, this salad balances savory, sweet, and tangy notes with ease in just under 30 minutes.
Ingredients
Salad Ingredients
- ½ cup dry quinoa
- ¾ cup water
- ½ bunch kale (approx. 2-3 cups chopped kale)
- ⅓-½ cup dried cranberries
- 1.5 lemons, juiced
- 3-4 tablespoons avocado oil or light olive oil
- 1 teaspoon apple cider vinegar (to taste)
- 1 clove garlic, peeled and minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- crumbled feta cheese (regular or vegan, optional)
- chopped broccoli florets (optional)
- crispy roasted chickpeas (optional)
- roasted sunflower seeds (optional)
- sliced almonds (optional)
Candied Pecans
- 1 cup chopped pecans (smaller pieces preferred)
- 1 tablespoon unsalted butter
- 2 tablespoons brown sugar
- ⅛ teaspoon salt
Instructions
- Rinse and Drain Quinoa: Rinse the dry quinoa thoroughly using a fine mesh strainer to remove any residue or bitterness, then drain well.
- Toast Quinoa (Optional): Heat a medium saucepan over medium heat and lightly toast the quinoa while stirring for a few minutes to enhance its nuttiness and fluffiness.
- Cook Quinoa: Add ¾ cup water to the saucepan, increase heat to high and bring to a boil. Once boiling, lower heat to a simmer and cover with the lid slightly ajar. Cook for 12-13 minutes until water is absorbed and quinoa is fluffy.
- Prep Vegetables and Dressing: While quinoa cooks, remove kale leaves from stems, wash and dry them, then chop into bite-sized pieces.
- Massage Kale: Gently massage the chopped kale with a drizzle of olive or avocado oil until tender and silky, helping to soften the leaves and improve nutrient absorption.
- Make Lemon Dressing: Whisk together avocado or olive oil, freshly squeezed lemon juice, apple cider vinegar, salt, pepper, and minced garlic. Optionally sweeten lightly with honey or maple syrup to taste.
- Fluff and Cool Quinoa: Remove cooked quinoa from heat and fluff with a fork. For a chilled salad, refrigerate for a few minutes, or let it cool at room temperature.
- Mix Salad Ingredients: In a large bowl, combine the massaged kale, cooled quinoa, dried cranberries, and any optional extras like crumbled feta and chopped broccoli florets.
- Add Dressing: Toss the salad lightly with a drizzle of the dressing just before serving, leaving extra dressing on the side to add as desired.
- Candied Pecans – Melt Butter: Heat a skillet or saucepan over medium heat and melt the unsalted butter.
- Candy Pecans: Add chopped pecans, brown sugar, and a pinch of salt to the skillet. Sauté for 5-6 minutes, stirring frequently so the pecans get evenly coated and toasted.
- Cool Pecans: Pour the candied pecans onto parchment paper and use a spatula to separate them to avoid clumping. Let them cool for several minutes until the coating hardens.
- Serve: Top the salad with the candied pecans and any additional favorite toppings such as roasted chickpeas, sunflower seeds, or sliced almonds. Enjoy!
Notes
- Toasting quinoa before cooking is optional but enhances the nutty flavor and texture.
- Massaging kale softens the tough leaves and improves digestibility and nutrient uptake.
- The dressing can be adjusted for sweetness by adding honey or maple syrup according to personal preference.
- Candied pecans can be made ahead of time and stored in an airtight container.
- Feel free to customize the salad with other crunchy toppings like roasted chickpeas or seeds for extra texture and nutrients.
- If vegan, use vegan feta or omit the cheese.