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
Instructions
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.
Wash and finely chop the kale. Remove tough stems.
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.
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.
In a large mixing bowl, combine the cooked quinoa, massaged kale, and dried cranberries.
Pour the vinaigrette over the salad and toss well to coat.
Top with any optional ingredients like feta, nuts, seeds, red onion, or apples.
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.