Cranberry Apple Quinoa Salad Recipe

Introduction

This Cranberry Apple Quinoa Salad is a vibrant and nutritious bowl packed with fresh flavors and contrasting textures. It’s perfect as a light lunch or a colorful side dish that balances sweet, tangy, and savory notes.

Ingredients

• 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
• 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

Instructions

1. Step 1: In a medium saucepan over high heat, bring water to a boil. Add quinoa and reduce heat to medium. Cover and simmer until water is absorbed and quinoa is softened, about 15 minutes. Remove from heat. Fluff with a fork, then add cranberries on top. Cover and let steam 5 minutes.
2. Step 2: Meanwhile, place kale in a large bowl; season with 1 teaspoon salt. Massage kale with your hands to soften and combine, about 1 minute. Add quinoa, cranberries, apples, onion, pecans, and feta to kale and toss to combine.
3. Step 3: In a small bowl, whisk together Dijon mustard, olive oil, honey, lemon juice, and crushed red pepper flakes. Season the dressing with salt and freshly ground black pepper to taste.
4. Step 4: Pour dressing over the salad and toss thoroughly to combine all ingredients. Serve immediately or chill briefly before serving.

Tips & Variations

• For extra crunch, substitute toasted pecans with walnuts or almonds.
• Use red quinoa or white quinoa as alternatives if tricolor quinoa is unavailable.
• To make this salad vegan, omit the feta or replace it with a plant-based cheese.
• Massage the kale well to soften it and reduce bitterness, which improves texture and flavor.
• Add a handful of fresh herbs like parsley or mint for a brighter taste.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to maintain freshness. When ready to eat, toss the salad with the dressing again. This salad can be served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare most of the salad ahead of time. To keep it fresh, store the quinoa mixture and chopped ingredients without dressing and toss with the dressing just before serving.

Can I substitute kale with another green?

Absolutely. Baby spinach, arugula, or chopped Swiss chard work well as alternatives, though kale holds up best to the dressing and adds nice texture.

Cranberry Apple Quinoa Salad Recipe

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★★★★★

4.6 from 133 reviews

A vibrant and nutritious Cranberry Apple Quinoa Salad featuring fluffy tricolor quinoa, tart dried cranberries, crisp apples, and hearty kale, all tossed with a tangy Dijon-honey dressing and topped with toasted pecans and crumbled feta cheese. This wholesome salad combines sweet, savory, and crunchy elements for a satisfying and healthy meal or side dish.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Quinoa and Fruit

• 1 1/2 cups water or low-sodium vegetable broth
• 3/4 cup tricolor quinoa, rinsed and drained
• 1/2 cup dried cranberries
• 2 medium unpeeled apples, such as Granny Smith or Honeycrisp, chopped

Greens and Vegetables

• 1 large bunch curly kale (about 5 oz.), roughly chopped
• 1/4 small red onion, thinly sliced
• Kosher salt

Nuts and Cheese

• 1/3 cup toasted pecans, roughly chopped
• 2 oz. crumbled feta cheese

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

Instructions

1. Cook Quinoa: In a medium saucepan over high heat, bring water or vegetable broth to a boil. Add the rinsed quinoa, reduce heat to medium, cover, and simmer for about 15 minutes until the liquid is absorbed and the quinoa is tender. Remove from heat, fluff with a fork, add dried cranberries on top, cover again, and let it steam for 5 minutes.
2. Prepare Kale: While the quinoa cooks, place the chopped kale into a large bowl and sprinkle with 1 teaspoon of kosher salt. Massage the kale with your hands for about 1 minute to soften and tenderize the leaves.
3. Combine Salad Ingredients: Add the cooked quinoa with cranberries, chopped apples, thinly sliced red onion, toasted pecans, and crumbled feta cheese to the bowl with the massaged kale. Toss everything together gently to combine.
4. Make Dressing: In a small bowl, whisk together Dijon mustard, extra-virgin olive oil, honey, lemon juice, and crushed red pepper flakes. Season the dressing with salt and freshly ground black pepper to taste.
5. Dress and Toss Salad: Pour the dressing over the salad mixture and toss thoroughly to ensure all ingredients are evenly coated. Adjust seasoning if necessary, then serve immediately or chill before serving.

Notes

• For extra crunch, toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant before adding to the salad.
• You can substitute kale with other sturdy greens like spinach or Swiss chard if preferred.
• This salad can be prepared a few hours ahead and refrigerated, but add the dressing just before serving to maintain freshness.
• For a vegan option, omit the feta or replace with a plant-based cheese alternative.
• Adjust the amount of honey in the dressing depending on your desired level of sweetness.

Keywords: cranberry salad, apple quinoa salad, healthy salad, kale salad, vegetarian salad, quinoa recipe, fall salad