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Cranberry Apple Quinoa Salad Recipe

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★★★★★

4.8 from 113 reviews

This vibrant and refreshing Cranberry Apple Quinoa Salad combines the nutty goodness of quinoa with crisp apples, tangy dried cranberries, and hearty kale. Tossed with a zesty honey-lemon Dijon dressing and topped with crunchy toasted pecans and creamy feta, this salad offers a perfect balance of flavors and textures, making it a nutritious and delicious choice for a light meal or side dish.

Ingredients

Scale

Salad

  • 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

Dressing

  • 1 tablespoon Dijon mustard
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon honey
  • 1 lemon, juiced
  • Pinch of crushed red pepper flakes
  • Freshly ground black pepper, to taste
  • Salt, to taste

Instructions

  1. Cook the Quinoa: In a medium saucepan over high heat, bring the water or low-sodium vegetable broth to a boil. Add the rinsed quinoa and reduce the heat to medium. Cover and simmer until the liquid is absorbed and the quinoa is tender, about 15 minutes. Remove from heat, fluff the quinoa with a fork, then add the dried cranberries on top. Cover again and let it steam for 5 minutes to soften the cranberries.
  2. Prepare the Kale: While the quinoa is cooking, place the roughly chopped kale in a large bowl. Sprinkle with 1 teaspoon of kosher salt and massage the kale with your hands for about 1 minute until it softens and becomes more tender.
  3. Combine Salad Ingredients: Add the cooked quinoa and cranberries, chopped apples, thinly sliced red onion, toasted pecans, and crumbled feta cheese to the massaged kale. Toss gently to combine all the ingredients evenly.
  4. Make the Dressing: In a small bowl, whisk together the Dijon mustard, extra-virgin olive oil, honey, freshly squeezed lemon juice, and a pinch of crushed red pepper flakes. Season with salt and freshly ground black pepper according to taste.
  5. Toss the Salad: Pour the prepared dressing over the salad mixture. Toss thoroughly to coat everything evenly with the dressing. Serve immediately or chill briefly before serving for flavors to meld.

Notes

  • To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly browned.
  • You can substitute the feta with goat cheese or omit it for a dairy-free version.
  • This salad can be made ahead and kept chilled for up to 24 hours; toss again before serving.
  • Use low-sodium vegetable broth instead of water for added flavor when cooking quinoa.
  • For a vegan option, replace honey with maple syrup and omit the feta cheese.

Keywords: quinoa salad, cranberry apple salad, healthy salad, kale salad, vegetarian salad, easy quinoa recipe, healthy lunch

Find it online: https://thefoodrecipe.com/cranberry-apple-quinoa-salad-recipe/