Description
Harvest Quinoa Kale Salad with Cranberries & Pecans is a vibrant, nutrient-packed dish that captures the essence of autumn in every bite. This salad combines the earthy flavor of kale, protein-rich quinoa, sweet cranberries, and crunchy pecans for a delightful mix of textures and tastes. Perfect for cozy dinners or festive gatherings, this easy-to-make salad is sure to impress your guests while delivering wholesome nutrition.
Ingredients
Scale
- 1 cup quinoa
- 4 cups kale leaves, stems removed
- 1/2 cup dried cranberries (unsweetened)
- 1/2 cup pecans (toasted)
- 2 tbsp olive oil (extra virgin)
- 2 tbsp lemon juice (freshly squeezed)
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water. In a medium saucepan, combine quinoa and 2 cups of water or broth. Bring to a boil over medium-high heat.
- While quinoa cooks, wash and dry kale leaves. Remove stems and chop into bite-sized pieces.
- In a large bowl, massage the chopped kale with olive oil and a pinch of salt for about 2 minutes until it wilts slightly.
- Once quinoa is cooked (about 15 minutes), fluff with a fork and let cool slightly before adding it to the kale bowl along with cranberries and toasted pecans.
- Whisk together lemon juice, olive oil, salt, and pepper in a small bowl. Pour over salad mixture and toss well.
- Serve immediately or chill in the fridge for 30 minutes to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg