Cranberry Kale Quinoa Salad Recipe

I put together a Kale Quinoa Salad of massaged kale, fluffy quinoa, tart cranberries, chopped broccoli and candied pecans with a lemon dressing that hides a simple but unexpected twist.

I can’t stop thinking about this Cranberry Kale Quinoa Salad because it somehow nails crunchy, sweet, bitter and bright all at once. Tender kale and fluffy quinoa give it real heft while bursts of tartness keep me reaching for another forkful.

It feels like a full meal not just a side, and yes it has ruined other salads for me, dont judge. I keep tweaking tiny things cause it surprises me every time.

If youre the kind of person who wants a salad that actually shows up for dinner search Kale Quinoa Cranberry Salad Recipes and youll see what I mean.

Ingredients

• Kale leafy green, high in fiber, vitamins A C K, gives hearty chew and earthiness.
• Quinoa little seed, protein packed, complete protein, nutty, adds bulk and light chew.
• Dried cranberries sweet tart, provide chewy sweetness and bright contrast, higher in sugar.
• Pecans rich in healthy fats and crunch, toasted or candied makes salad more decadent.
• Broccoli adds green crispness, fiber and vitamin C, small florets soak dressing well.
• Lemon juice brings bright acid, balances sweetness, wakes flavors, keeps kale lively.
• Olive oil smooths dressing, adds healthy monounsaturated fats, helps coat all ingredients.
• Feta crumbly salty, adds savory tang and creamy bites, pairs great with cranberries.

Ingredient Quantities

• 1 bunch kale (curly or lacinato), about 6 cups chopped, stems removed
• 1 cup dry quinoa
• 1 small head broccoli, cut into small florets (about 2 cups)
• 3/4 cup dried cranberries
• 1 cup pecan halves
• 2 tablespoons brown sugar
• 1 tablespoon maple syrup (for pecans)
• 1 tablespoon unsalted butter (for pecans)
• Pinch of salt (for pecans)
• 3 tablespoons fresh lemon juice (about 1 lemon)
• 1/4 cup extra virgin olive oil
• 1 tablespoon honey or maple syrup, your call
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced (optional)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Optional: 1/2 cup crumbled feta cheese
• Optional: 1/4 cup sunflower seeds

How to Make this

1. Rinse 1 cup dry quinoa in a fine mesh sieve, combine with 2 cups water and a pinch of salt in a pot, bring to a boil, cover and simmer until water is absorbed about 15 minutes, fluff with a fork and spread on a tray to cool so it wont wilt the kale.

2. Strip stems from 1 bunch kale and chop into bite size pieces until you have about 6 cups, then massage the leaves with your hands for 2 to 3 minutes until they soften and darken, this really makes the kale tender and not bitter.

3. Make the candied pecans: heat a skillet over medium, add 1 tablespoon unsalted butter, 2 tablespoons brown sugar, 1 tablespoon maple syrup and a pinch of salt for the pecans, toss in 1 cup pecan halves and stir until glossy and toasted about 4 to 6 minutes, turn out onto parchment to cool and separate the pieces.

4. Cook the broccoli florets (about 2 cups) until just tender: boil for 2 minutes then plunge into ice water to keep them bright and crisp, or steam for 3 minutes; drain very well.

5. Whisk the lemon dressing: in a bowl combine 3 tablespoons fresh lemon juice, 1/4 cup extra virgin olive oil, 1 tablespoon honey or maple syrup, 1 teaspoon Dijon mustard, 1 small minced garlic clove if using, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, taste and adjust if you like it tangier or sweeter.

6. Toss the cooled quinoa with the massaged kale and the broccoli, add 3/4 cup dried cranberries and pour most of the dressing over, toss well so everything gets coated, save a little dressing to finish at the end if needed.

7. Fold in most of the candied pecans but reserve a handful for topping so they stay crunchy, sprinkle in optional 1/4 cup sunflower seeds and optional 1/2 cup crumbled feta if you want that salty tang.

8. Let the salad sit for 10 to 15 minutes at room temperature so flavors marry, then taste and add more salt, lemon or dressing if needed.

9. Serve with the reserved pecans on top and an extra drizzle of dressing or lemon if you want, this keeps great in the fridge for a couple of days but add the candied nuts just before serving so they dont go soggy.

Equipment Needed

1. Fine mesh sieve or small strainer for rinsing quinoa (dont skip it)
2. Medium saucepan with lid (about 2 qt or larger) for cooking the quinoa
3. Baking sheet or tray lined with parchment paper to cool quinoa and pecans
4. Large mixing bowl for massaging the kale and tossing the salad
5. Cutting board and a sharp chef’s knife for chopping kale and broccoli
6. Skillet (nonstick or cast iron) plus a spatula or wooden spoon for the candied pecans
7. Small bowl and a whisk or fork for the lemon dressing
8. Pot with a steamer basket or saucepan plus a colander and a bowl for an ice bath to blanch broccoli
9. Measuring cups and spoons, plus tongs or salad servers for tossing and serving

FAQ

Cranberry Kale Quinoa Salad Recipe Substitutions and Variations

• Kale: baby spinach, arugula, or thinly sliced Swiss chard. Spinach wilts quicker so toss while still a bit warm, arugula adds peppery bite, chard stands up more like kale.
• Quinoa: farro, couscous, or cooked brown rice. Farro gives chew, couscous is quicker, rice is gluten free and familiar.
• Dried cranberries: dried cherries, raisins, or chopped dried apricots. Cherries are closest in tartness, apricots add a floral sweetness.
• Pecans: walnuts, toasted almonds, or pumpkin seeds (pepitas). For nut free go with extra sunflower seeds.

Pro Tips

– Watch the pecans closely while candying them, dont walk away. As soon as they look glossy and smell toasty pull them off the heat and spread them on parchment so they stop cooking, otherwise the sugar will burn fast. If any clumps form, break them up while still warm so you dont end up with giant chunks.

– Cool the quinoa fully before tossing with the kale, but if you like your salad a little warmer, let it sit just until it’s lukewarm. Hot quinoa will over-wilt the kale and make everything mushy, lukewarm keeps some bite. Also, when you massage the kale, add a tiny drizzle of the dressing or oil to speed tenderness and cut bitterness.

– Emulsify the dressing for a smoother coat: whisk the mustard and salt with the lemon first, then slowly drizzle in the oil while whisking. Taste after the salad rests for 10 to 15 minutes and add a splash more lemon or a pinch more salt if it tastes dull, flavors mellow as it sits.

– Keep crunchy add ins separate until serving. Store the candied pecans and seeds apart and only fold most of them in at the last minute, reserve some for topping. This way the nuts stay crisp and the salad doesnt get soggy if you pack leftovers.