Cranberry Apple Quinoa Salad Recipe
This vibrant Cranberry Apple Quinoa Salad is a refreshing and wholesome dish combining the nutty texture of quinoa with sweet apples, tart dried cranberries, and hearty kale. Enhanced with toasted pecans and tangy feta, it is tossed in a zesty Dijon-honey lemon dressing for the perfect balance of flavors. Ideal as a light lunch or a nutritious side, this salad is packed with nutrients and bursts with texture and taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Salad 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, to taste
- 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 cheese
Dressing Ingredients
- 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, to taste
- Additional kosher salt, to taste
Instructions
- Cook the Quinoa: In a medium saucepan over high heat, bring the water or vegetable broth to a boil. Add the rinsed quinoa, reduce heat to medium, cover, and let simmer until the water is absorbed and the quinoa is tender, about 15 minutes. Remove from heat, fluff the quinoa with a fork, then sprinkle the dried cranberries on top. Cover again and let steam for 5 minutes to soften the cranberries.
- Prepare the Kale: While the quinoa cooks, place the roughly chopped kale in a large bowl. Season with 1 teaspoon of kosher salt and massage the kale with your hands vigorously for about 1 minute until it softens and wilts slightly. This tenderizes the greens and reduces bitterness.
- Combine Salad Ingredients: Add the cooked quinoa and cranberries, chopped apples, thinly sliced red onion, toasted pecans, and crumbled feta to the massaged kale. Toss gently to combine all the components evenly.
- Make the Dressing: In a small bowl, whisk together the Dijon mustard, extra-virgin olive oil, honey, fresh lemon juice, and a pinch of crushed red pepper flakes. Season the dressing with salt and freshly ground black pepper to taste.
- Toss Salad with Dressing: Drizzle the prepared dressing over the salad mixture. Toss everything together thoroughly to ensure the salad is evenly coated with the tangy and sweet dressing. Serve chilled or at room temperature.
Notes
- Use low-sodium vegetable broth instead of water for extra flavor in the quinoa.
- Massage the kale thoroughly to ensure it’s tender and easier to eat raw.
- Apples can be substituted with pears for a different but complementary sweetness.
- To toast pecans, heat them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to avoid burning.
- This salad can be prepared a few hours in advance; store in the refrigerator and add dressing just before serving to maintain freshness.
Keywords: Quinoa salad, cranberry apple salad, kale salad, healthy salad, vegetarian salad, fall salad, quinoa recipe, feta cheese salad
Find it online: https://topreci.com/cranberry-apple-quinoa-salad-recipe/
