Kale Salad with Quinoa and Cranberries

Why You’ll Love This Recipe

This salad checks all the boxes: it’s nutrient-dense, easy to prepare, and delicious. Kale brings fiber and bold greens flavor, quinoa adds plant-based protein and a fluffy texture, and cranberries give a sweet, tangy pop. The zesty vinaigrette ties it all together with brightness and balance. It’s a meal that feels light yet keeps you full, and it holds up beautifully in the fridge—ideal for busy days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Kale (curly or lacinato)
• Quinoa
• Dried cranberries
• Olive oil
• Lemon juice or apple cider vinegar
• Dijon mustard
• Maple syrup or honey
• Salt
• Black pepper
• Optional add-ins: slivered almonds, pumpkin seeds, feta cheese, chopped apples, red onion

Directions

1. Rinse quinoa under cold water, then cook according to package instructions (usually 2 parts water to 1 part quinoa). Fluff with a fork and let cool slightly.
2. Wash and finely chop the kale. Remove any tough stems.
3. In a large bowl, massage the kale with a drizzle of olive oil and a pinch of salt for 1–2 minutes until it softens.
4. In a small bowl or jar, whisk together lemon juice, olive oil, Dijon mustard, maple syrup (or honey), salt, and pepper to make the dressing.
5. Combine the cooked quinoa, massaged kale, and dried cranberries in a large mixing bowl.
6. Pour the dressing over the salad and toss well to coat evenly.
7. Add any optional toppings like nuts, seeds, or cheese, and serve immediately or chill for later.

Servings and timing

This recipe serves 4 as a side or 2 as a light main dish.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

• Add chopped apples or pears for extra sweetness and crunch.
• Sprinkle in roasted chickpeas for added protein and texture.
• Swap quinoa with couscous, bulgur, or wild rice for a different grain base.
• Use goat cheese or blue cheese instead of feta for a richer flavor.
• Toss in toasted pecans or walnuts for a heartier bite.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
This salad is best served cold or at room temperature.
No reheating is required, and the flavors often improve after a few hours as they meld together.

FAQs

Is this salad vegan?

Yes, if you use maple syrup instead of honey and skip the cheese or use a plant-based alternative, it’s fully vegan.

Can I use pre-cooked quinoa?

Absolutely. Pre-cooked or leftover quinoa saves time and works great in this recipe.

Do I have to massage the kale?

Yes, massaging kale helps break down its tough texture, making it more tender and enjoyable to eat.

Can I use spinach or another green?

Yes, but if using more delicate greens like spinach, don’t massage them. Add them just before serving to avoid wilting.

What kind of kale is best?

Both curly kale and lacinato (dinosaur) kale work well. Lacinato has a smoother texture and milder flavor.

Can I make this salad ahead?

Yes, it stores well and actually gets better as it sits. Just wait to add any crunchy toppings until serving.

What protein can I add?

Grilled chicken, tofu, or chickpeas are great additions for turning this salad into a full meal.

Are fresh cranberries okay to use?

Dried cranberries are best here for sweetness and texture. Fresh cranberries are too tart and firm when raw.

Can I freeze this salad?

No, it’s not recommended to freeze due to the fresh greens and dressing. The texture would not hold up after thawing.

What dressing works well with this salad?

A simple lemon or apple cider vinaigrette with mustard and maple syrup balances the bitterness of kale and the sweetness of cranberries.

Conclusion

Kale Salad with Quinoa and Cranberries is a nutritious and delicious go-to recipe for any season. With its perfect balance of flavors and textures, it’s a versatile dish that works well on its own or as a side. Whether you’re meal prepping for the week or looking for a healthy dish to share, this salad delivers freshness, satisfaction, and nourishment in every bite.

Kale Salad with Quinoa and Cranberries

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Kale Salad with Quinoa and Cranberries is a vibrant, nutrient-packed dish featuring tender kale, fluffy quinoa, and sweet dried cranberries, all tossed in a zesty vinaigrette. Perfect for meal prep, light lunches, or as a healthy side.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Salad
• Method: Boiled
• Cuisine: American
• Diet: Vegan

Ingredients

• 1 bunch kale (curly or lacinato), stems removed and finely chopped
• 1 cup quinoa, uncooked
• 1/2 cup dried cranberries
• 2 tablespoons olive oil (for massaging kale)
• 1/4 cup olive oil (for dressing)
• 2 tablespoons lemon juice or apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon maple syrup or honey
• Salt to taste
• Black pepper to taste
• Optional: 1/4 cup slivered almonds or pumpkin seeds
• Optional: 1/4 cup crumbled feta cheese
• Optional: 1/4 cup chopped red onion or chopped apple

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Instructions

1. Rinse quinoa thoroughly under cold water. Cook according to package instructions (typically 2 cups water per 1 cup quinoa). Once done, fluff with a fork and let cool slightly.
2. Wash and finely chop the kale. Remove tough stems.
3. Place kale in a large bowl. Drizzle with 2 tablespoons olive oil and a pinch of salt. Massage the kale with your hands for 1–2 minutes until it softens.
4. In a separate bowl or jar, whisk together 1/4 cup olive oil, lemon juice or apple cider vinegar, Dijon mustard, maple syrup or honey, salt, and pepper.
5. In a large mixing bowl, combine the cooked quinoa, massaged kale, and dried cranberries.
6. Pour the vinaigrette over the salad and toss well to coat.
7. Top with any optional ingredients like feta, nuts, seeds, red onion, or apples.
8. Serve immediately or chill for later.

Notes

• Massage kale to reduce bitterness and improve texture.
• Salad can be made ahead and stored for up to 4 days.
• Wait to add crunchy toppings until just before serving to maintain texture.
• Use maple syrup for a vegan version.
• Add grilled chicken, tofu, or chickpeas to make it a full meal.

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 310
• Sugar: 7g
• Sodium: 240mg
• Fat: 16g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 8g
• Cholesterol: 0mg