Dessert

Cranberry Apple Quinoa Salad Recipe

ByElena Hart June 25, 2026June 25, 2026

Introduction

This Cranberry Apple Quinoa Salad is a fresh, vibrant dish perfect for a healthy lunch or a colorful side. Packed with nutritious quinoa, crisp apples, and tangy dried cranberries, it offers a delightful balance of flavors and textures.

A white bowl is filled with a fresh, colorful salad layered with dark green kale leaves as the base, mixed with cooked light beige quinoa grains scattered throughout. On top, there are light green apple chunks, thin pale purple slices of red onion, small pieces of creamy white cheese, and dark red dried cranberries. There are also a few brown pecan nuts adding texture. A silver fork rests inside the bowl on the right side, and the whole bowl sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

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

1 lemon, juiced
Pinch of crushed red pepper flakes
Freshly ground black pepper

Instructions

Step 1: 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 until the liquid is absorbed and quinoa is tender, about 15 minutes. Remove from heat, fluff with a fork, then sprinkle dried cranberries on top. Cover again and let steam for 5 minutes.
Step 2: While the quinoa is cooking, place the chopped kale in a large bowl and season with 1 teaspoon kosher salt. Massage the kale with your hands for about 1 minute until it softens and wilts slightly.
Step 3: Add the cooked quinoa with cranberries, chopped apples, sliced red onion, toasted pecans, and crumbled feta to the bowl with the kale. Toss gently to combine all ingredients evenly.

Step 4: 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.
Step 5: Pour the dressing over the salad and toss thoroughly to coat everything with the flavorful dressing. Serve immediately or chill for a refreshing cold salad.

Tips & Variations

For extra protein, add grilled chicken or chickpeas.

Swap pecans for walnuts or almonds for different nutty flavors.
Use orange juice in place of lemon juice for a sweeter dressing twist.
If you prefer a milder onion flavor, soak the sliced red onions in cold water for 10 minutes before adding.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible to maintain crispness, then toss just before serving. Reheat quinoa if desired, but this salad is delicious served cold or at room temperature.