Description
A vibrant and nutritious Cranberry Apple Quinoa Salad that combines fluffy quinoa, tart dried cranberries, fresh apples, and crunchy pecans with a tangy honey-Dijon dressing. Perfect for a healthy lunch or a flavorful side dish, this salad is packed with textures and flavors, featuring nutrient-rich kale and creamy feta cheese.
Ingredients
Units
Scale
Quinoa and Fruit
- 1 1/2 cups water or low-sodium vegetable broth
- 3/4 cup tricolor quinoa, rinsed and drained
- 1/2 cup dried cranberries
- 2 medium unpeeled apples (such as Granny Smith or Honeycrisp), chopped
Greens and Nuts
- 1 large bunch curly kale (about 5 oz.), roughly chopped
- Kosher salt
- 1/4 small red onion, thinly sliced
- 1/3 cup toasted pecans, roughly chopped
- 2 oz. crumbled feta cheese
Dressing
- 1 Tbsp. Dijon mustard
- 1 Tbsp. extra-virgin olive oil
- 1 Tbsp. honey
- Juice of 1 lemon
- Pinch of crushed red pepper flakes
- Freshly ground black pepper
Instructions
- Cook the Quinoa: In a medium saucepan over high heat, bring water or vegetable broth to a boil. Add the rinsed quinoa and reduce heat to medium. Cover and simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Remove from heat, fluff quinoa with a fork, then sprinkle dried cranberries on top and cover the pan to let steam for 5 minutes.
- Prep the Kale and Mix Salad: While the quinoa cooks, place the roughly chopped kale in a large bowl and season with 1 teaspoon kosher salt. Massage the kale with your hands for about 1 minute until it softens and reduces in volume. Add the cooked quinoa with cranberries, chopped apples, thinly sliced red onion, toasted pecans, and crumbled feta to the kale bowl. Toss gently to combine all ingredients evenly.
- Make the Dressing: In a small bowl, whisk together Dijon mustard, extra-virgin olive oil, honey, fresh lemon juice, and crushed red pepper flakes. Season with salt and freshly ground black pepper to taste, ensuring the dressing is well balanced and flavorful.
- Dress the Salad: Pour the prepared dressing over the quinoa and kale mixture. Toss everything gently but thoroughly to coat all the ingredients with the dressing. Serve immediately or chill slightly before serving for a refreshing taste.
Notes
- For a nut-free version, omit pecans and consider adding toasted seeds like pumpkin or sunflower seeds.
- You can substitute feta with goat cheese or a vegan cheese alternative to suit dietary preferences.
- Use vegetable broth instead of water for cooking quinoa to add extra flavor.
- This salad can be served warm, at room temperature, or chilled according to preference.
- Massage the kale well to help tenderize it and reduce bitterness.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 15g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 10mg
