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Cranberry Kale Quinoa Salad with Candied Pecans and Feta Recipe

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4.3 from 14 reviews

This vibrant Cranberry Kale Quinoa Salad with Candied Pecans and Feta is a nutrient-packed, flavorful dish perfect for a wholesome lunch or dinner. Featuring fluffy toasted quinoa, tender massaged kale, a zesty lemon dressing, sweet dried cranberries, and crunchy, buttery candied pecans, this salad balances textures and tastes beautifully. Optional additions of creamy feta and fresh broccoli florets add depth and freshness, making it a versatile, colorful, and satisfying recipe.

  • Total Time: 26 minutes
  • Yield: 4 servings

Ingredients

Salad Base

  • ½ cup dry quinoa
  • ¾ cup water
  • ½ bunch kale (approx. 2-3 cups chopped)
  • ⅓-½ cup dried cranberries
  • 1.5 lemons, juiced
  • 3-4 tablespoons avocado oil (or light olive oil)
  • 1 clove garlic, peeled and minced
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • crumbled feta cheese (regular or vegan, optional)
  • chopped broccoli florets (optional)
  • crispy roasted chickpeas (optional)
  • roasted sunflower seeds (optional)
  • sliced almonds (optional)

Candied Pecans

  • 1 cup chopped pecans (smaller pieces preferred)
  • 1 tablespoon unsalted butter
  • 2 tablespoons brown sugar
  • ⅛ teaspoon salt

Instructions

  1. Rinse the Quinoa: Use a mesh strainer or sieve to thoroughly rinse and drain the quinoa to remove any residue or bitterness.
  2. Toast Quinoa: Place a medium saucepan over medium heat and lightly toast the quinoa, stirring frequently for a few minutes. This step enhances the nuttiness and will improve the fluffiness of the quinoa.
  3. Cook Quinoa: Add ¾ cup water to the saucepan and increase heat to high to bring it to a boil.
  4. Simmer Quinoa: Once boiling, reduce heat to low and cover the pot with the lid slightly ajar. Let the quinoa simmer for 12-13 minutes until fluffy and all the water is absorbed.
  5. Prepare Other Ingredients: While the quinoa cooks, remove kale leaves from stems, wash, dry, and chop into bite-sized pieces.
  6. Massage Kale: Drizzle a bit of avocado or olive oil over the kale and gently massage it with your hands until tender and silky, which also helps nutrient absorption.
  7. Make Dressing: Whisk together avocado or olive oil, freshly squeezed lemon juice, garlic, salt, and pepper. Optionally add vinegar and a touch of honey or maple syrup to balance flavors. Alternatively, combine all in a jar with a lid and shake well.
  8. Fluff Quinoa: Once cooked, fluff quinoa with a fork and let it cool to room temperature or refrigerate briefly to chill.
  9. Assemble Salad: In a large bowl, toss together massaged kale, quinoa, dried cranberries, and any optional ingredients like crumbled feta and broccoli florets.
  10. Add Dressing: Drizzle the prepared lemon dressing over salad just before serving and toss lightly. Reserve extra dressing for individual preference.
  11. Candy Pecans - Heat Butter: Heat a skillet or saucepan over medium heat and melt the unsalted butter.
  12. Add Pecans and Sugar: Add chopped pecans, brown sugar, and salt to the skillet.
  13. Sauté Pecans: Stir continuously while cooking for 5-6 minutes until pecans are caramelized and coated.
  14. Cool Pecans: Spread the pecans onto parchment paper and use a spatula to separate them while cooling. Allow several minutes for the coating to harden and pecans to candy.
  15. Finish Salad: Top the salad with the candied pecans just before serving. Enjoy immediately or store pecans for later use.

Notes

  • Toasting quinoa is optional, but it really enhances flavor and texture.
  • Massaging kale softens its texture and makes it easier to digest.
  • You can adjust the amount of dried cranberries based on your preference for sweetness.
  • Feel free to add or omit optional toppings like chickpeas, roasted seeds, or nuts to customize texture and protein.
  • Candied pecans can be made ahead and stored in an airtight container for up to one week.
  • For a vegan version, opt for vegan feta and use maple syrup instead of honey if sweetening the dressing.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://avascooking.com/cranberry-kale-quinoa-salad-with-candied-pecans-and-feta-recipe/