Description
This vibrant Cranberry Apple Quinoa Salad is a nutritious and flavorful dish that combines the nutty texture of quinoa with the sweetness of dried cranberries and fresh apples. Enhanced with kale, toasted pecans, and tangy feta cheese, it is dressed in a zesty honey-lemon vinaigrette with a hint of Dijon mustard and crushed red pepper flakes. Perfect as a wholesome lunch or side salad, it offers a delightful balance of textures and flavors in every bite.
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
- 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
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
- Kosher salt, to taste
Instructions
- Cook the Quinoa: In a medium saucepan over high heat, bring the water or low-sodium vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to medium, cover the pan, and let it simmer until the liquid is absorbed and the quinoa becomes tender, about 15 minutes. Remove from heat, fluff with a fork, then sprinkle the dried cranberries on top. Cover and let the quinoa and cranberries steam together for 5 minutes.
- Prepare the Kale and Combine Salad Ingredients: While the quinoa is cooking, place the roughly chopped kale in a large bowl and season it with 1 teaspoon of kosher salt. Massage the kale with your hands for about 1 minute to soften and wilt it. Add the cooked quinoa with cranberries, chopped apples, thinly sliced red onion, toasted pecans, and crumbled feta cheese to the kale. Toss gently to combine all the salad ingredients evenly.
- Make the Dressing: In a small bowl, whisk together Dijon mustard, extra-virgin olive oil, honey, lemon juice, and a pinch of crushed red pepper flakes. Season with kosher salt and freshly ground black pepper to taste. Whisk until the dressing is well emulsified.
- Dress the Salad: Pour the prepared dressing over the salad mixture and toss thoroughly to ensure every element is coated with the flavorful dressing. Serve immediately or chill briefly before serving for enhanced flavor melding.
Notes
- You can substitute kale with other hearty greens like spinach or Swiss chard if preferred.
- To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to prevent burning.
- For a vegan version, omit the feta cheese or substitute with a plant-based feta alternative.
- The salad can be prepared in advance; store dressing separately and add just before serving to keep the salad fresh.
- Feel free to add more lemon juice or honey to adjust acidity and sweetness to your liking.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 14g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 3.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 12mg
