If you’re looking for a nutritious, colorful, and flavor-packed dish, this Cranberry Apple Quinoa Kale Salad is your answer!
It is bursting with crisp apples, tart cranberries, nutty quinoa, and hearty kale, this salad is a perfect balance of sweet, tangy, and earthy flavors.
Whether you’re planning a light lunch, a holiday side dish, or a meal-prep option, this salad delivers on taste, health, and versatility.
Let’s dive into why this salad will become your go-to recipe and how you can make it shine!
Why You’ll Love This Cranberry Apple Quinoa Kale Salad
Nutrient-Dense: Kale and quinoa are superfoods packed with vitamins, minerals, and protein, making this a guilt-free, energy-boosting meal.
Flavor Explosion: The sweet crunch of apples, tartness of cranberries, and creamy dressing create a delightful contrast of textures and tastes.
Versatile: Perfect as a main dish, side, or meal-prep option for busy weeks.
Seasonal Appeal: With cranberries and apples, it’s a fantastic choice for fall and winter gatherings, yet refreshing enough for year-round enjoyment.
Customizable: Easily swap ingredients to suit dietary needs or preferences (more on this later!).
Ingredients for Cranberry Apple Quinoa Kale Salad
Kale: 6 cups, stemmed and chopped (Lacinato or curly kale works great)
Quinoa: 1 cup, cooked and cooled (yields about 3 cups cooked)
Apples: 2 medium, thinly sliced (Honeycrisp or Granny Smith for a tart kick)
Dried Cranberries: ¾ cup, unsweetened or lightly sweetened
Toasted Almonds or Walnuts: ½ cup, chopped for crunch
Red Onion: ¼ cup, thinly sliced for a savory bite
Feta Cheese (optional): ½ cup, crumbled, for a creamy tang (omit for vegan)
Dressing:
¼ cup olive oil
2 tbsp apple cider vinegar
1 tbsp lemon juice
1 tbsp maple syrup or honey
1 tsp Dijon mustard
Salt and pepper to taste
Instructions
Cook the Quinoa: Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed. Fluff with a fork and let it cool.
Prepare the Kale: Remove the tough stems from the kale and chop into bite-sized pieces. Place in a large bowl and massage with a pinch of salt for 1-2 minutes to soften.
Make the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, maple syrup, Dijon mustard, salt, and pepper until smooth.
Assemble the Salad: Add cooled quinoa, sliced apples, dried cranberries, toasted nuts, and red onion to the kale. Pour the dressing over the salad and toss gently to combine. If using, sprinkle feta cheese on top.
Serve: Serve immediately or chill for 15-30 minutes to let flavors meld.
Tips
Massage the Kale: Massaging kale with a pinch of salt softens its texture and reduces bitterness, making it more palatable.
Toast the Nuts: Toasting almonds or walnuts enhances their flavor and adds a delightful crunch.
Slice Apples Thinly: Thin apple slices ensure even distribution and prevent overwhelming the other ingredients.
Balance the Dressing: Taste the dressing before adding it to the salad and adjust sweetness or acidity to your preference.
Chill for Flavor: Letting the salad sit for 15-30 minutes allows the flavors to meld beautifully.
Variations and Substitutions
Protein Boost: Add chickpeas, grilled chicken, or tofu for extra protein.
Nut-Free Option: Swap nuts for sunflower or pumpkin seeds.
Fruit Swaps: Try pears or pomegranate seeds instead of apples or cranberries.
Grain Alternatives: Use farro, couscous, or brown rice instead of quinoa.
Vegan Version: Omit feta cheese or use a vegan cheese alternative.
Dressing Variations: Swap maple syrup for agave nectar, or use balsamic vinegar for a richer flavor.
Serving Suggestions
Light Lunch: Pair with a slice of whole-grain bread or a cup of soup for a satisfying meal.
Holiday Side Dish: Serve alongside roasted vegetables or a main dish at Thanksgiving or festive gatherings.
Meal Prep: Divide into airtight containers for a healthy, grab-and-go lunch.
Picnic or Potluck: This salad travels well and stays fresh for hours.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead: Prepare the quinoa and dressing up to 2 days in advance. Store separately in the fridge. Assemble the salad (without apples) up to 1 day ahead to keep it fresh.
Add apples just before serving to prevent browning.
Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days. The kale holds up well, but apples may soften slightly.
Freezing: Freezing is not recommended for this salad due to the fresh ingredients, as kale and apples lose their texture when frozen.
However, cooked quinoa can be frozen separately for up to 3 months.
FAQs About Cranberry Apple Quinoa Kale Salad
Q. Can I use pre-cooked quinoa?
Yes! Pre-cooked quinoa saves time. Just ensure it’s cooled before adding to the salad.
Q. How do I prevent apples from browning?
Toss apple slices in a little lemon juice before adding them to the salad to maintain their color.
Q. Is this salad gluten-free?
Yes, quinoa is naturally gluten-free, making this salad a great option for gluten-sensitive diets.
Q. Can I make this salad nut-free?
Absolutely! Swap nuts for seeds like sunflower or pumpkin seeds for a nut-free version.
Q. How can I make the salad sweeter?
Add an extra drizzle of maple syrup to the dressing or toss in more dried cranberries for natural sweetness.
Conclusion
In conclusion, the Cranberry Apple Quinoa Kale Salad is a vibrant, healthy, and versatile dish that’s perfect for any occasion.
Its nutrient-packed ingredients, delightful flavor combinations, and endless customization options make it a standout recipe.
Whether you’re serving it at a family gathering, prepping it for the week, or enjoying it as a light meal, this salad is sure to impress.
Try it today and discover why it’s a must-have in your recipe collection!
Read More:- Honey Mustard Apple Quinoa Salad
Cranberry Apple Quinoa Kale Salad
Ingredients
- 6 cups kale stemmed and chopped
- 1 cup quinoa cooked and cooled (about 3 cups cooked)
- 2 medium apples thinly sliced
- ¾ cup dried cranberries
- ½ cup toasted almonds or walnuts chopped
- ¼ cup red onion thinly sliced
- ½ cup crumbled feta cheese optional
- Dressing:
- ¼ cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- salt and pepper
Instructions
- Cook quinoa: Boil 1 cup quinoa with 2 cups water, simmer for 15 minutes, cool.
- Massage kale with a pinch of salt for 1-2 minutes.
- Whisk dressing ingredients in a small bowl.
- Combine kale, quinoa, apples, cranberries, nuts, onion, and feta (if using). Toss with dressing.
- Serve immediately or chill for 15-30 minutes.
