Our kale salad with quinoa and cranberries recipe is a delightful mix of tangy, sweet, and earthy flavors. The salad is not only flavorful but also packed with nutrients, making it a perfect lunch or side dish option. The salad dressing, made from shallots, lemon juice, olive oil, and maple syrup adds a hint of sweetness and zest that beautifully complements the kale and quinoa.
Some ingredients like lacinato kale, quinoa, and dried cranberries may not be readily available in your home. Lacinato kale, also known as Tuscan kale, is a variety of kale with long, dark green leaves and a slightly sweeter and more delicate taste than common kale. Quinoa is a gluten-free grain known for its high protein content. And dried cranberries add a sweet-tangy flavor to the salad. You can find all these ingredients in the produce and grains section of a supermarket.
Ingredients for Kale Salad with Quinoa and Cranberries
Garlic: Used in the dressing, it gives a potent, spicy flavor that mellows out as it marinates the salad.
Shallot: It adds a hint of sweetness and sharpness to the dressing.
Lemon: Freshly squeezed lemon juice adds a tangy freshness to the salad.
Olive oil: It's used in the dressing for a smooth, rich texture and flavor.
Maple syrup: A dash of it in the dressing provides a sweet counterpoint to the tangy lemon.
Kale: The main ingredient of the salad, it's a nutrient-dense vegetable that holds up well to the dressing.
Almonds: They add a nice crunch to the salad and a dose of healthy fats.
Quinoa: It's a super-grain that adds body and protein to the salad.
Cranberries: Dried cranberries provide sweet and tart notes in the salad.
Parmesan cheese: Just a sprinkle adds a savory finish to the salad.
One reader, Imogene Hamilton says:
This kale salad with quinoa and cranberries recipe is a game-changer! The combination of flavors and textures is simply divine. The dressing is light and refreshing, and the cranberries add a delightful sweetness. It's a nutritious and satisfying dish that I can't get enough of!
Techniques Required for Making Kale Salad with Quinoa and Cranberries
How to massage kale: Massaging the kale helps to soften the leaves and make them more palatable. Simply take handfuls of kale and gently rub them together in your hands for 1 to 2 minutes until the leaves darken in color and become tender.
How to toast almonds: Toasting almonds enhances their flavor and adds a nice crunch to the salad. Heat a small skillet over medium heat, add the almonds, and cook for 2 to 3 minutes, shaking the pan regularly, until they turn golden brown and become fragrant. Be sure to watch them closely as they can burn quickly.
How to cook quinoa: Rinse the quinoa under cold water, then combine it with 2 cups of water in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and let it cool before adding to the salad.
How To Make Kale Salad with Quinoa and Cranberries
Whip up a flavorful bowl of kale salad for your next lunch meal! It’s loaded with filling quinoa, tasty cranberries, and a tangy dressing.
Serves:
Ingredients
For Dressing:
- 1large garlic clovegrated or finely minced
- 1small shallotminced
- 1juice of lemon
- 2tbspextra-virgin olive oil
- 1tsppure maple syrup
- Kosher saltto taste
- freshly ground black pepperto taste
For Salad:
- 1bunchlacinato kalecenter ribs removed, leaves finely chopped
- ¼cupalmondssliced
- 1cupquinoacooked
- ¼cupdried cranberries
- 2tbspParmesan cheesegrated or shaved
Instructions
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Combine the garlic, shallot, lemon, olive oil, maple syrup, salt, and black pepper in a large bowl. Set aside.
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Add the chopped kale to the bowl with the dressing.
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Massage the kale in handfuls for 1 to 2 minutes, until the leaves soften and darken in color. Set aside.
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Heat a small skillet over medium heat.
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Add the almonds to the pan and cook for 2 to 3 minutes, shaking the pan regularly, until golden brown and fragrant.
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Immediately transfer to a small bowl.
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Add the quinoa, along with half of the almonds and half of the cranberries to the kale, then toss to combine.
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Transfer the salad to a serving platter or plates, top with the remaining almonds and cranberries, and sprinkle with the cheese.
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Serve, and enjoy!
Nutrition
- Calories: 352.64kcal
- Fat: 15.64g
- Saturated Fat: 2.40g
- Trans Fat: 0.00g
- Monounsaturated Fat: 8.83g
- Polyunsaturated Fat: 3.48g
- Carbohydrates: 44.81g
- Fiber: 7.20g
- Sugar: 8.64g
- Protein: 12.24g
- Cholesterol: 3.16mg
- Sodium: 345.32mg
- Calcium: 188.77mg
- Potassium: 626.74mg
- Iron: 3.40mg
- Vitamin A: 261.56µg
- Vitamin C: 69.19mg
Essential Technique Tip for Perfecting Kale Salad with Quinoa and Cranberries
When massaging the kale, ensure you're thorough but gentle. This process helps to break down the tough cell structure and gives the kale a softer texture and a more palatable taste. However, overdoing it can lead to mushy leaves. Aim for a tender, yet still slightly crisp texture.
Time-Saving Tips for Preparing This Kale Salad Recipe
Prep ahead: Chop and store kale, shallots, and garlic in advance to save time during meal prep.
Batch cooking: Cook a large batch of quinoa and store it in the fridge for quick and easy use in multiple recipes.
Efficient assembly: Organize all ingredients and tools before starting to streamline the cooking process.
Quick toast: Toast almonds in larger batches and store them for future use in salads and other dishes.
Make it a routine: Set a specific day for meal prep to create a routine and save time during the week.
Substitute Ingredients For Kale Salad with Quinoa and Cranberries Recipe
kale - Substitute with Swiss chard: Swiss chard is a great alternative to kale as it has a similar texture and can be used in salads. It also offers a slightly milder flavor compared to kale.
quinoa - Substitute with bulgur: Bulgur is a good substitute for quinoa as it has a similar nutty flavor and chewy texture. It also cooks relatively quickly, making it a convenient alternative.
dried cranberries - Substitute with dried cherries: Dried cherries can be used as a substitute for dried cranberries as they provide a similar tartness and sweetness, adding a burst of flavor to the salad.
parmesan cheese - Substitute with pecorino Romano cheese: Pecorino Romano cheese can be used as a substitute for parmesan cheese as it offers a similar salty and tangy flavor, enhancing the overall taste of the salad.
Best Way to Present Kale Salad with Quinoa and Cranberries
Elevate the kale: Gently massage the kale leaves with the dressing to ensure each leaf is coated evenly, enhancing the flavor and texture of the salad.
Create a symmetrical quinoa bed: Arrange the quinoa in a circular motion on the plate, creating a visually appealing base for the salad.
Garnish with precision: Sprinkle the almonds and cranberries with precision, ensuring an even distribution across the dish for a balanced flavor in every bite.
Emphasize the kale: Arrange the kale leaves in a way that showcases their vibrant green color, creating an enticing visual appeal.
Highlight the dressing: Drizzle the remaining dressing over the salad in an artful manner, adding a touch of elegance to the presentation.
Incorporate a touch of cheese: Grate the parmesan cheese over the salad with finesse, adding a hint of richness to the dish.
Utilize negative space: Allow the plate to peek through strategically, creating a visually striking presentation that emphasizes the colors and textures of the dish.
Balance the elements: Ensure that each component of the salad is proportionally represented, creating a harmonious visual and culinary experience.
Essential Tools for Making a Delicious Kale Salad
Cutting board: A flat surface used for cutting, slicing, and chopping ingredients.
Chef's knife: A versatile, all-purpose knife used for various cutting and chopping tasks.
Mixing bowl: Used for combining ingredients and mixing dressings or marinades.
Whisk: A kitchen tool used for blending, whipping, and beating ingredients.
Small skillet: A small, shallow pan used for toasting nuts or seeds.
Serving platter: A large, flat dish used for serving and presenting the salad.
Food processor: Used for chopping nuts, making dressings, or processing ingredients.
Small bowl: Used for holding toasted nuts or seeds before adding them to the salad.
How To Store and Freeze Kale Salad with Quinoa and Cranberries
This kale salad can be stored in an airtight container in the refrigerator for up to 3-4 days. The kale will continue to soften as it sits, so if you prefer a crunchier texture, add the dressing just before serving.
If you want to prepare the salad in advance, you can store the quinoa, almonds, and cranberries separately and mix them with the dressed kale just before serving. This will help maintain the texture of the salad.
For longer storage, you can freeze the quinoa for up to 2 months. Cook the quinoa according to the recipe, then let it cool completely before transferring it to a freezer-safe container or resealable plastic bag. Thaw the frozen quinoa in the refrigerator overnight before using it in the salad.
It's not recommended to freeze the dressed kale salad as the texture of the kale will become mushy and unappealing once thawed. The almonds and cranberries can also lose their crunch and become soft after freezing.
If you have leftover kale salad, you can repurpose it by adding it to soups, stews, or grain bowls for extra flavor and nutrition. The dressed kale can also be used as a flavorful topping for sandwiches or wraps.
How To Reheat Leftover Kale Salad with Quinoa and Cranberries
The best way to reheat leftover kale salad with quinoa and cranberries is to place it in a microwave-safe bowl and heat it in the microwave for 30-60 seconds, or until it reaches your desired temperature. This method will help to retain the texture and flavor of the salad without making it soggy or overcooked.
Another option is to reheat the salad in a skillet over medium heat. Add a small amount of olive oil or water to the pan to prevent the salad from sticking, and stir occasionally until it is heated through. This method will give the kale a slightly crispy texture and will help to revive the flavors of the dressing.
If you prefer a cold salad, you can simply remove it from the refrigerator and let it sit at room temperature for 10-15 minutes before serving. This will allow the flavors to meld together and will make the salad more enjoyable to eat.
To freshen up leftover kale salad, you can add a squeeze of fresh lemon juice or a drizzle of olive oil before reheating or serving. This will help to brighten up the flavors and make the salad taste like it was just made.
If the salad has become too dry after being stored in the refrigerator, you can add a small amount of water or dressing to the bowl before reheating. This will help to moisten the kale and make it more palatable.
Random Fact about Kale Salad with Quinoa and Cranberries
The kale salad with quinoa and cranberries is a nutritious and delicious dish that is packed with essential vitamins and minerals. Kale is a superfood that is high in antioxidants, while quinoa is a complete protein, making this salad a great option for a healthy meal. Additionally, the combination of cranberries and lemon in this recipe adds a burst of flavor and a dose of vitamin C. This salad is not only tasty but also provides a range of health benefits, making it a fantastic addition to any diet.
Is Making Kale Salad with Quinoa and Cranberries Economical for Home Cooking?
This kale salad with quinoa and cranberries recipe is highly cost-effective for a household. Kale and quinoa are affordable and nutrient-dense, providing excellent value for money. The addition of almonds and dried cranberries may slightly increase the cost, but they contribute essential nutrients and flavor. The recipe's versatility allows for ingredient substitutions based on budget constraints. Overall, this recipe is a solid 9/10 for cost-effectiveness. The approximate cost for a household of 4 people is around $15-$20, making it a budget-friendly and nutritious option.
Is This Kale Salad Recipe Healthy or Unhealthy?
This kale salad with quinoa and cranberries recipe is a nutritious and well-balanced dish. The combination of ingredients provides a good source of vitamins, minerals, and fiber. Kale is a superfood packed with antioxidants, while quinoa is a complete protein and rich in essential amino acids. The addition of almonds offers healthy fats and a satisfying crunch. The dressing made with olive oil, lemon juice, and maple syrup is a healthier alternative to store-bought dressings that often contain excessive amounts of sugar and unhealthy fats.
To further enhance the nutritional value of this salad, consider the following suggestions:
- Increase the variety of vegetables by adding cherry tomatoes, cucumber, or bell peppers for added vitamins and minerals
- Swap the dried cranberries for fresh berries, such as strawberries or blueberries, to reduce the sugar content and increase the fiber intake
- Include a lean protein source, like grilled chicken or tofu, to make the salad more satiating and balanced
- Experiment with different types of nuts and seeds, such as pumpkin seeds or walnuts, to provide a variety of healthy fats and nutrients
- Use a mix of different kale varieties, such as curly kale and red kale, to add more texture and visual appeal to the dish
Editor's Thoughts on This Delightful Kale Salad Creation
This kale salad with quinoa and cranberries recipe is a delightful combination of flavors and textures. The dressing, with its zesty lemon and subtle sweetness from maple syrup, perfectly complements the earthy kale and nutty quinoa. The addition of almonds and cranberries provides a satisfying crunch and a touch of sweetness. The use of Parmesan cheese adds a savory depth to the dish. Overall, this recipe offers a well-balanced and nutritious salad that is both satisfying and delicious.
Enhance Your Kale Salad with Quinoa and Cranberries Recipe with These Unique Side Dishes:
Other Alternative Recipes Similar to This Kale Salad
Suggested Appetizers and Desserts to Serve with This Kale Salad Recipe
Why trust this Kale Salad with Quinoa and Cranberries Recipe:
This recipe offers a delightful combination of nutritious ingredients, including kale, quinoa, and cranberries. The dressing, made with lemon juice and olive oil, enhances the flavors while providing a burst of freshness. The addition of almonds adds a satisfying crunch, and the touch of parmesan cheese brings a savory depth to the dish. The careful instructions for massaging the kale ensure a tender and flavorful salad. Trust in the wholesome components and thoughtful preparation to create a truly satisfying and nourishing meal.
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