When I say this Cranberry Kale Quinoa Salad changed my mind about kale, I mean it. It’s the perfect mix of health and heart — a salad that actually fills you up and tastes amazing. Between the nutty quinoa, chewy dried cranberries, and crisp kale tossed in a lemon-honey vinaigrette, every bite is a balance of sweet, tangy, and earthy.
The first time I made it was after a big holiday weekend when I was craving something light but satisfying. I had leftover cranberries from my Cranberry Apple Coleslaw and a bag of quinoa in the pantry. I threw it together, and to my surprise, it was so good I ended up eating it for lunch all week. Now, it’s right up there with my Cabbage Detox Soup and Creamy Carrot Lentil Soup whenever I need something fresh and nourishing.
Ingredients
Equipment
Method
- In a medium saucepan, bring water or broth to a boil. Add quinoa, cover, and reduce heat to low. Simmer for 15 minutes or until the water is absorbed. Remove from heat and let stand for 5 minutes, then fluff with a fork.
- Place chopped kale in a large bowl. Drizzle with a tiny bit of olive oil and a pinch of salt. Gently massage with your hands for 1–2 minutes until the leaves soften and darken in color.
- Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.
- Add the cooked quinoa, cranberries, nuts, and green onions to the kale. Pour the dressing over everything and toss until evenly coated.
- Fold in feta cheese if using. Chill for 15–30 minutes before serving to let the flavors blend.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love Cranberry Kale Quinoa Salad
This salad is everything you want — colorful, healthy, and flavorful. It’s packed with plant-based protein, fiber, and healthy fats, but it’s still bright and satisfying. Plus, it keeps beautifully in the fridge, making it ideal for meal prep.
If you enjoy fresh, feel-good dishes like my Cranberry Apple Coleslaw or Cabbage Detox Soup, this quinoa salad will be a fast favorite.
Ingredients You’ll Need
For the Salad:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 4 cups chopped kale, stems removed
- ½ cup dried cranberries
- ¼ cup sliced almonds or chopped pecans
- ¼ cup crumbled feta cheese (optional)
- 2 green onions, thinly sliced
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
If you love flavor-packed sides, you’ll also adore my Cranberry Orange Walnut Bread — it’s a sweet companion to this refreshing salad.
How to Make Cranberry Kale Quinoa Salad
Step 1: Cook the Quinoa
In a medium saucepan, bring water or broth to a boil. Add quinoa, cover, and reduce heat to low. Simmer for 15 minutes or until the water is absorbed. Remove from heat and let stand for 5 minutes, then fluff with a fork.
Step 2: Massage the Kale
Place chopped kale in a large bowl. Drizzle with a tiny bit of olive oil and a pinch of salt. Gently massage with your hands for 1–2 minutes until the leaves soften and darken in color.
Step 3: Make the Dressing
Whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.
Step 4: Combine and Toss
Add the cooked quinoa, cranberries, nuts, and green onions to the kale. Pour the dressing over everything and toss until evenly coated.
Step 5: Add Cheese and Chill
Fold in feta cheese if using. Chill for 15–30 minutes before serving to let the flavors blend.
If you like recipes that mix fresh and comforting ingredients, this one’s every bit as satisfying as my Cheesy Broccoli Rice Casserole.
Tips for the Best Cranberry Kale Quinoa Salad
- Massage the kale: It’s key for a tender, not tough, texture.
- Use broth for quinoa: Adds subtle flavor depth.
- Make extra dressing: It doubles as a great marinade or veggie dip.
- Add protein: Toss in grilled chicken or chickpeas for a full meal.
Simple, thoughtful steps like these are why my Loaded Cornbread Casserole always turns out just right — small details, big payoff.
How to Store
Refrigerate: Store in an airtight container for up to 4 days.
Make Ahead: Cook the quinoa and prep the kale a day ahead; assemble before serving.
Meal Prep Tip: Divide into containers for grab-and-go lunches.
Like my Christmas Bread Recipe, this salad tastes even better after a few hours when the flavors meld.
Flavor Variations
- Autumn Version: Add roasted sweet potatoes and pumpkin seeds.
- Summer Version: Mix in fresh berries and goat cheese.
- Savory Twist: Skip the honey and add diced avocado and sunflower seeds.
- Spicy Lemon Dressing: Add a pinch of cayenne or red pepper flakes.
If you love simple, flexible recipes, you’ll enjoy experimenting with this one as much as my Cajun Potato Soup.
Frequently Asked Questions
1. Can I use baby kale instead of curly kale?
Yes — baby kale is softer and doesn’t need to be massaged.
2. Can I make this salad vegan?
Absolutely! Skip the feta and use maple syrup instead of honey.
3. Can I serve it warm?
Yes — it’s delicious warm or cold, especially if the quinoa is freshly cooked.
4. What nuts work best?
Pecans, almonds, or walnuts all pair beautifully with cranberries and kale.
The Final Bite
This Cranberry Kale Quinoa Salad is fresh, colorful, and full of bright flavor. It’s hearty enough for lunch, pretty enough for parties, and healthy enough to make you feel good about every bite. Whether you serve it alongside dinner or make it your main dish, it’s the perfect balance of comfort and nourishment.
Try serving it with my Cajun Seafood Alfredo or a bowl of Hearty Pasta Fagioli Soup for a balanced, feel-good meal.