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Kale Cranberry Quinoa Salad Recipe

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This vibrant Kale Cranberry Quinoa Salad is a nutritious and flavorful dish perfect as a light lunch or a hearty side. Featuring fluffy quinoa, toasted almonds, and tangy dried cranberries, all tossed with a zesty apple cider vinegar and Dijon mustard dressing, this salad combines fresh, wholesome ingredients for a satisfying meal ready in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 8 servings

Ingredients

Salad

  • 1 cup dry quinoa
  • 3/4 cup sliced almonds
  • 16 oz curly kale, stems removed
  • 3/4 cup dried cranberries

Dressing

  • 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

  1. Cook Quinoa: Rinse 1 cup quinoa under cold water. In a small saucepan, bring quinoa and 2 cups water to a boil. Reduce heat to a simmer, cover, and cook until water is absorbed and quinoa is tender, about 15 minutes. Fluff with a fork and set aside.
  2. Toast Almonds: While quinoa cooks, heat a nonstick skillet over medium-low heat. Add 3/4 cup sliced almonds and toast, stirring frequently to prevent burning, until golden brown and fragrant, about 5 minutes. Remove from heat.
  3. Prepare Kale: Remove stems from 16 oz curly kale and chop leaves into thin shreds. Place kale in a large mixing bowl.
  4. Mix Salad Ingredients: Add cooked quinoa, toasted almonds, and 3/4 cup dried cranberries to the bowl with kale.
  5. Make Dressing: In a small bowl, whisk together 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, and 1/4 tsp black pepper until well combined.
  6. Toss Salad: Pour the dressing over the salad ingredients. Toss thoroughly to combine and ensure all ingredients are evenly coated with dressing.
  7. Optional Kale Massage: For a softer texture, you may massage the kale with the dressing before adding other ingredients. This step is optional but helps reduce kale’s toughness.

Notes

  • Rinsing quinoa before cooking helps remove its natural bitterness.
  • Toast almonds carefully and watch closely to avoid burning—they can go from toasted to burnt quickly.
  • Massaging kale softens its texture and makes it easier to digest.
  • You can substitute maple syrup with honey if preferred.
  • For a nut-free option, omit almonds or replace with sunflower seeds.
  • This salad can be served immediately or chilled for 1-2 hours to blend flavors.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/kale-cranberry-quinoa-salad-recipe/