Description
A vibrant and healthy Cranberry Apple Quinoa Salad featuring protein-rich quinoa, tangy dried cranberries, crisp apples, and kale, tossed with a zesty honey-Dijon dressing. This salad combines fresh textures and flavors for a satisfying meal or side dish.
Ingredients
Scale
Salad
- 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
- 1 tablespoon Dijon mustard
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon honey
- 1 lemon, juiced
- Pinch of crushed red pepper flakes
- Freshly ground black pepper, to taste
- 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 the heat to medium, cover, and simmer until the liquid 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 and let it steam for 5 minutes to rehydrate the cranberries.
- Prepare the Kale: While the quinoa cooks, place the chopped kale in a large bowl. Season with 1 teaspoon kosher salt and massage the kale using your hands for about 1 minute to soften and mellow its texture.
- Combine Salad Ingredients: Add the steamed quinoa with cranberries, chopped apples, thinly sliced red onion, toasted pecans, and crumbled feta cheese to the massaged kale. Toss everything gently to combine thoroughly.
- Make the Dressing: In a small bowl, whisk together the Dijon mustard, extra-virgin olive oil, honey, freshly squeezed lemon juice, and a pinch of crushed red pepper flakes. Season with salt and freshly ground black pepper to taste.
- Toss the Salad: Pour the dressing over the salad mixture and toss until everything is evenly coated with the dressing. Serve immediately or chill slightly for flavors to meld.
Notes
- For a nut-free version, omit the pecans or substitute with roasted pumpkin seeds.
- Use low-sodium vegetable broth instead of water to enhance the quinoa’s flavor.
- The salad is best served fresh but can be stored covered in the refrigerator for up to 2 days.
- Feel free to swap feta for goat cheese or omit for a vegetarian but dairy-free option.
- Massage kale thoroughly to reduce bitterness and improve texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
Keywords: Quinoa salad, cranberry apple salad, kale salad, healthy salad, vegetarian salad, autumn salad, honey Dijon dressing
