Ingredients

1 1/2 cups water or low-sodium vegetable broth

3/4 cup tricolor quinoa, rinsed and drained

1/2 cup dried cranberries

1 large bunch curly kale (about 5 oz.), roughly chopped

Kosher salt

2 medium unpeeled apples, such as Granny Smith or Honeycrisp, chopped

1/4 small red onion, thinly sliced

1/3 cup toasted pecans, roughly chopped

2 oz. crumbled feta

1 tablespoon Dijon mustard

1 tablespoon extra-virgin olive oil

1 tablespoon honey

Juice of 1 lemon

Pinch of crushed red pepper flakes

Freshly ground black pepper

Instructions

Step 1: In a medium saucepan over high heat, bring the water or vegetable broth to a boil. Add the quinoa, reduce heat to medium, cover, and simmer until the liquid is absorbed and the quinoa is tender, about 15 minutes. Remove from heat, fluff with a fork, then sprinkle the dried cranberries on top. Cover and let steam for 5 minutes.

Step 2: While the quinoa cooks, place the chopped kale in a large bowl and season with 1 teaspoon of kosher salt. Massage the kale with your hands for about 1 minute until it softens and wilts slightly.

Step 3: Add the cooked quinoa and cranberries, chopped apples, sliced red onion, toasted pecans, and crumbled feta to the kale. Toss gently to combine all ingredients evenly.

Step 4: In a small bowl, whisk together the Dijon mustard, olive oil, honey, lemon juice, and crushed red pepper flakes. Season with salt and freshly ground black pepper to taste.

Step 5: Pour the dressing over the salad and toss well to coat everything evenly. Serve immediately or chill before serving for a refreshing option.

Tips & Variations

Use toasted walnuts or almonds instead of pecans for a different nutty flavor and texture.

For a vegan version, omit the feta or substitute with a plant-based cheese alternative.

Try adding a handful of fresh herbs like parsley or mint to brighten the salad even more.

If you prefer less sweetness, reduce the honey or substitute with maple syrup for a different note.

FAQs

Can I use other types of quinoa for this salad?

Yes, you can use white or red quinoa instead of tricolor quinoa. The cooking time and method remain the same.

How do I keep the apples from browning in the salad?

Toss the chopped apples in a little lemon juice before adding them to the salad. The acidity helps prevent browning and keeps the fruit looking fresh.