In the world of vibrant salads, there’s a particular combination that stands out for its delightful mix of textures, flavors, and health benefits. The Cranberry Kale Quinoa Salad is a superb dish that brings together the nutty essence of quinoa, the fresh, green vitality of kale, and the sweet tang of cranberries. What elevates this salad into a realm of its own, however, are the candied pecans and the optional richness of feta cheese. Whether you’re seeking a refreshing lunch option or a side dish that promises to impress, this salad is a versatile choice for any occasion.
Ingredients:
To craft this culinary delight, you’ll need:
- 1/2 cup dry quinoa
- 3/4 cup water
- 1/2 bunch of kale (approx. 2-3 cups chopped)
- 1/3 to 1/2 cup dried cranberries
- 1 cup chopped pecans
- 1 TBSP unsalted butter
- 2 TBSP brown sugar
- 1/8 tsp salt
- 1 and 1/2 lemons, juiced
- 3 to 4 TBSP avocado oil or light olive oil
- 1 tsp white wine vinegar
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/4 tsp pepper
- Optional: crumbled feta cheese, chopped broccoli florets, crispy roasted chickpeas, roasted sunflower seeds, sliced almonds
Directions:
Step 1: Cooking the Quinoa
- Begin by rinsing and draining the quinoa using a mesh strainer or sieve. Lightly toast it in a saucepan to enhance its nuttiness, then add water and bring to a boil. Lower the heat and let it simmer for 12-13 minutes until it’s fluffy and fully cooked.
Step 2: Preparing the Kale
- While the quinoa is cooking, prepare the kale by removing the stems and chopping the leaves. Massage the kale with a bit of olive oil to soften its texture and enrich its flavor.
Step 3: Crafting the Dressing
- For the dressing, whisk together the lemon juice, oil, vinegar, salt, pepper, and minced garlic. This zesty dressing will add a refreshing kick to the salad.
Step 4: Candying the Pecans
- In a small pan, cook the pecans with butter, brown sugar, and a pinch of salt until they are beautifully candied. This process adds a delightful crunch and sweetness that contrasts wonderfully with the other ingredients.
Step 5: Assembling the Salad
- Toss the kale, cooked quinoa, cranberries, and any optional ingredients you desire together in a large bowl. Drizzle with the prepared dressing just before serving to ensure every bite is infused with flavor.
Serving Suggestions:
This salad makes a fantastic meal on its own or can be served as a side dish. If you’re looking to add more protein, consider topping it with grilled chicken or salmon. For a vegan option, skip the feta and add more roasted chickpeas or nuts.
Nutritional Information:
Each serving of this nutritious salad contains approximately 443 kcal. This recipe serves 4, making it perfect for family meals or meal prep for the week ahead.
Prep and Cooking Time:
Preparation takes about 10 minutes, with a cooking time of 16 minutes, totaling a mere 26 minutes from start to finish. This quick and easy recipe is ideal for those busy days when you want a meal that’s both satisfying and healthy.
Conclusion:
The Cranberry Kale Quinoa Salad with Candied Pecans and optional Feta is more than just a dish; it’s a symphony of flavors and textures that come together to create a truly memorable meal. Whether you’re a seasoned chef or a novice in the kitchen, this recipe is sure to become a staple in your culinary repertoire. Enjoy the blend of sweet, savory, and tangy elements that make this salad a feast for the senses.
Cranberry Kale Quinoa Salad with Candied Pecans and Feta
Ingredients:
1/2 cup dry quinoa
3/4 cup water
1/2 bunch of kale (approx. 2-3 cups chopped)
1/3 to 1/2 cup dried cranberries
1 cup chopped pecans
1 TBSP unsalted butter
2 TBSP brown sugar
1/8 tsp salt
1 and 1/2 lemons, juiced
3 to 4 TBSP avocado oil or light olive oil
1 tsp white wine vinegar
1 clove garlic, minced
1/4 tsp salt
1/4 tsp pepper
Optional: crumbled feta cheese, chopped broccoli florets, crispy roasted chickpeas, roasted sunflower seeds, sliced almonds
Directions:
Rinse and drain quinoa using a mesh strainer/sieve. Lightly toast in a saucepan to enhance nuttiness, then add water and boil. Simmer for 12-13 minutes.
Prep kale by removing stems, chopping, and massaging with olive oil.
For the dressing, whisk together lemon juice, oil, vinegar, salt, pepper, and minced garlic.
Cook pecans with butter, brown sugar, and a pinch of salt until candied.
Toss kale, quinoa, cranberries, and optional ingredients together. Drizzle with dressing before serving.
Prep Time: 10 minutes | Cooking Time: 16 minutes | Total Time: 26 minutes
Kcal: 443 kcal | Servings: 4 servings