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Cranberry-Pecan Kale & Quinoa Salad

Print Recipe
Yield 4
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

Salad Base

  • 1/2 Cup Dry Quinoa
  • 3/4 Cup Water
  • 6 Cup Pre-Chopped Kale
  • 1/2 Cup Dried Cranberries
  • 1 Cup Pecans, finely chopped

Dressing

  • 2 Lemons, juiced
  • 1/4 Cup Avocado Oil or Olive Oil
  • 1 Tbsp Champagne Vinegar (to taste)
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Maple Syrup
  • 1 Garlic Clove, minced
  • 1 Small Shallot, minced
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper

Optional Extras

  • Crumbled Goat Cheese
  • Crispy Roasted Chickpeas
  • Sliced Honeycrisp Apples
  • Chopped Broccoli

Instructions

  • 1. Toast the Pecans: Preheat oven to 350°F. Spread pecans in a single layer on a baking sheet. Bake 5–8 minutes, stirring halfway through, until golden and fragrant. Watch carefully to avoid burning.
  • 2. Cook the Quinoa: Rinse quinoa and combine with water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook until water is absorbed, about 15 minutes. Remove from heat, cover, and let rest 5 minutes. Fluff with a fork.
  • 3. Make the Dressing: In a large bowl, whisk together avocado or olive oil, lemon juice, champagne vinegar, Dijon mustard, maple syrup, garlic, shallot, salt, and pepper.
  • 4. Massage the Kale: Add chopped kale to the bowl and gently massage the dressing into the leaves until slightly softened.
  • 5. Assemble the Salad: Add fluffy quinoa, dried cranberries, and toasted pecans. Toss gently to combine.
  • 6. Add Optional Extras: Top with goat cheese, crispy roasted chickpeas, sliced apples, or chopped broccoli if desired. Serve immediately.

Notes

Ingredient Notes

  • Quinoa: Protein-packed base; rinse before cooking to remove bitterness.
  • Kale: Massaging with dressing softens leaves
  • Dried Cranberries: Provide tart sweetness; adjust quantity to taste.
  • Pecans: Toasted for crunch; substitute with pumpkin seeds for a nut-free version.
  • Lemon Juice: Adds bright acidity to balance the sweetness of cranberries and maple syrup.
  • Avocado or Olive Oil: Opt for avocado oil if you like a more neutral tasting oil or extra virgin olive oil for the additional flavor
  • Champagne Vinegar: Optional acidity; can substitute apple cider vinegar.
  • Dijon Mustard & Maple Syrup: Add depth, tang, and subtle sweetness to dressing.
  • Garlic & Shallot: Give a subtle punch of flavor to the vinaigrette 
  • Optional Extras: Crumbled goat cheese adds creaminess; chickpeas or broccoli add crunch; apples add crunch and sweetness.

Customization Ideas

  • Nut-Free Version: Omit pecans or substitute roasted seeds (pumpkin or sunflower).
  • Protein Boost: Add shredded chicken or crispy tofu
  • Extra Veggies: Toss in shredded carrots, broccoli, bell peppers, roasted chickpeas or sweet potatoes.
  • Meal Prep: Salad can be made ahead; keep dressing separate until serving to prevent wilting.

Storage & Make Ahead

  • Refrigerator: Store salad components separately in airtight containers up to 3 days. Assemble just before serving.
  • Quinoa: Can be cooked in advance and stored in the fridge for up to 4 days.
  • Dressing: Store in a sealed jar for up to 5 days. Shake before using.