Introduction

Remember those cozy gatherings, the ones where the food was as comforting as a warm hug? This Kale Cranberry Quinoa Salad brings all those feelings back. It’s the kind of dish that looks sophisticated but is so incredibly simple to whip up, you’ll wonder why you haven’t made it sooner. Perfect for a quick weeknight dinner or an impressive potluck contribution, it’s a vibrant bowl of goodness that’s sure to become a favorite.

Why You’ll Love This Recipe

Fast: Ready in under 30 minutes, making it perfect for busy days.
Easy: Minimal steps and simple ingredients mean anyone can make this.
Giftable: Pack it up in pretty jars for a healthy and thoughtful homemade gift.
Crowd-pleasing: The sweet and tangy flavors are a hit with everyone, even picky eaters!

Ingredients

Let’s gather our goodies! You probably have most of these in your pantry already.

1 cup dry quinoa: The hearty base of our salad. Make sure to rinse it well before cooking!
3/4 cup sliced almonds: For that perfect crunch and nutty flavor. Toasted is even better if you have a moment!
16 oz curly kale, stems removed: This is our vibrant green powerhouse. Curly kale is forgiving and holds up beautifully.
3/4 cup dried cranberries: These little gems add a burst of sweet-tart chewiness that balances the earthy kale.
1/3 cup extra virgin olive oil: The foundation of our zesty dressing.
1/3 cup apple cider vinegar: For a bright, tangy kick.
1 tsp Dijon mustard: This secret ingredient adds a little zing and helps emulsify our dressing.
2 tsp maple syrup: A touch of sweetness to balance the tartness, reminiscent of fall flavors.
1/2 tsp salt: To enhance all those wonderful flavors.
1/4 tsp black pepper: Just a hint of warmth.

How to Make It

Alright, let’s get cooking! This is going to be a breeze.

Cook the Quinoa: First things first, cook your quinoa according to the package directions. While it’s simmering away, you can move on to the next steps. I usually like to fluff it with a fork once it’s done to make sure it’s nice and separated.
Prep Your Kale: While the quinoa is doing its thing, grab your beautiful kale. Remove those tough stems (you can save them for stocks or discard them) and then finely chop the leaves. The smaller you chop it, the easier it will be to eat and the better it will absorb the dressing.
Combine the Salad Base: In a big, generous bowl – the kind you’d bring to a potluck – combine your chopped kale, the fluffy cooked quinoa, those crunchy sliced almonds, and the sweet dried cranberries. Give it a gentle toss to mix everything up.
Whip Up the Dressing: Now for the magic! In a small bowl or a handy mason jar, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and black pepper. Whisk until everything is well combined and looks like a beautiful, emulsified dressing. If you’re using a jar, just screw on the lid and give it a good shake!
Dress the Salad: Pour that delicious dressing over your kale, quinoa, almond, and cranberry mixture.
Toss to Perfection: Grab your favorite salad tongs and toss everything together really well. You want to make sure every single bit of that kale and quinoa is coated in the zesty dressing. This is where the magic happens!
Serve or Chill: You can absolutely serve this right away – the kale will have a bit more of a bite. Or, cover it up and pop it in the fridge for at least 15-30 minutes. Chilling allows the flavors to meld beautifully and the kale to soften up just a little bit more.

Substitutions & Additions

This recipe is wonderfully adaptable! Feel free to play around.

Nuts: Pecans or walnuts would be fantastic substitutes for almonds.
Fruit: If you can’t find dried cranberries, dried cherries or even chopped dried apricots would be delicious.
Veggies: Add some finely chopped red onion for a little bite, or some shredded carrots for extra color and sweetness. Feta cheese or goat cheese crumbles are also a delightful addition for a creamy, tangy contrast.
Protein Boost: Toss in some grilled chicken, chickpeas, or even some cooked lentils for a more substantial meal.
Citrus Twist: Instead of apple cider vinegar, try a squeeze of fresh lemon or lime juice for a different kind of brightness.

Tips for Success

A few little pointers to make this salad absolutely perfect every time.

Don’t Skip Rinsing the Quinoa: Rinsing your quinoa before cooking removes saponin, a natural coating that can make it taste bitter.
Massage the Kale (Optional): For an even more tender kale, especially if you’re not letting it chill for long, you can “massage” the chopped kale with a tiny bit of the dressing for a minute or two before adding the other ingredients. It really softens it up!
Prep Ahead: Cook the quinoa and make the dressing a day in advance. Store them separately in the fridge. When you’re ready to serve, just chop the kale, combine everything, and dress it up. Easy peasy!
Adjust Dressing to Your Taste: This is your salad! Taste the dressing before you pour it over everything and adjust the sweetness or tanginess as you like. More maple syrup for sweeter, more vinegar for tangier.

How to Store It

Leftovers are a good thing!

This salad keeps beautifully in an airtight container in the refrigerator for up to 3-4 days. The flavors actually get better as they sit, making it a perfect make-ahead lunch or meal prep option. The kale will soften further, and all those lovely flavors will meld together even more.

FAQs

Can I make this salad ahead of time?

Absolutely! It’s actually even better if you make it a few hours ahead of time or the day before, as the flavors have time to marry. Just keep the dressing separate if you’re making it more than a day in advance to prevent the kale from getting too soggy.

Is this salad good for meal prep?

Yes, this is a fantastic meal prep salad! It holds up well in the fridge and provides a healthy, delicious meal for lunches throughout the week.

Can I use fresh cranberries instead of dried?

Fresh cranberries are quite tart and would need to be cooked down into a sauce or relish to be palatable in this salad. Dried cranberries offer that perfect chewy sweetness that works so well here.

What kind of kale is best?

Curly kale is my go-to because it’s readily available and holds its texture well. Lacinato (dinosaur) kale also works beautifully.

Kale Cranberry Quinoa Salad

A vibrant and simple kale cranberry quinoa salad that's quick to make, perfect for weeknight dinners or potlucks. It's packed with flavor and can be prepared ahead of time.

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Prep Time 15

Cook Time 15

Servings 6 servings

Equipment

Saucepan for cooking quinoa
Large bowl for combining salad ingredients
Small bowl for whisking dressing
Mason jar alternative for whisking dressing
Salad tongs for tossing salad
Airtight container for storing leftovers

Ingredients

Main ingredients

1 cup dry quinoa rinse well before cooking
0.75 cup sliced almonds toasted is even better
16 oz curly kale stems removed
0.75 cup dried cranberries

Dressing ingredients

0.33 cup extra virgin olive oil
0.33 cup apple cider vinegar
1 tsp Dijon mustard
2 tsp maple syrup
0.5 tsp salt
0.25 tsp black pepper

Instructions

Cook your quinoa according to the package directions. Fluff with a fork once done.
1 cup dry quinoa
Remove tough stems from kale and finely chop the leaves.
1 cup dry quinoa
In a large bowl, combine chopped kale, cooked quinoa, sliced almonds, and dried cranberries.
1 cup dry quinoa
In a small bowl or mason jar, whisk together extra virgin olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and black pepper until well combined.
1 cup dry quinoa
Pour the dressing over the salad mixture.
Toss everything together thoroughly to ensure all ingredients are coated in dressing.
Serve immediately for a crisper kale texture, or chill in the refrigerator for at least 15-30 minutes to allow flavors to meld and kale to soften.

Notes

This salad keeps well in an airtight container in the refrigerator for up to 3-4 days. Flavors improve with time. For best results when making ahead, keep the dressing separate if storing for more than a day.