This Cranberry, Kale & Quinoa Salad makes the perfect side to entertain with any time of the year!
It’s also great as a weeknight dinner.
The brightness of the lemon juice paired with the sweet and tangy cranberries and hearty kale make for a wonderful dish. Just make sure you massage the kale—yes, massage it!—more on that below.
I like this kale and quinoa salad on Thanksgiving or Christmas as a vegetarian option. If no one needs a vegetarian option, I make it a Cranberry Kale Salad (sans quinoa) to go with the big turkey dinner. It’s great both ways!
Ingredients
Makes 4 servings, double or triple this for a holiday side
- 1/3 cup dried quinoa (makes about 3/4 cup cooked quinoa; omit the quinoa if you want a grain-free or lighter salad)
- 1 large bunch of green or Tuscan (lacinato) kale, ribs removed and finely chopped (note, you’ll massage the kale with 1 tablespoon of lemon juice, see note about this below)
- ¼ cup slivered almonds, toasted in a dry skillet
- ¼ cup dried cranberries (*see substitutions)
- 2 tablespoons grated Parmigiano Reggiano cheese (real Parmesan cheese, not the fake stuff)
- For the dressing:
- 2 tablespoons of fresh lemon juice (you need 3 tablespoons total for this recipe)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey, real maple syrup, or white sugar
- 1 large garlic clove, smashed open
- fine grain sea salt (I use Real Salt) or Kosher salt
- freshly ground black pepper
How to Make a Cranberry, Kale & Quinoa Salad
- Make the dressing first to infuse it with garlic. I like to whisk the salad dressing together in the bottom of a bowl large enough to make the whole salad to save on dishes.
- Prepare the quinoa if using it. Learn how to make perfect fluffy quinoa here. (Or, buy cooked quinoa on the hot bar at your store.)
- While the quinoa cooks, chop and massage your kale. Massaging it with lemon juice softens it for a better overall salad texture.
- Toast the nuts in a dry skillet over medium heat for 3-4 minutes until they are fragrant and very lightly browned (you can also do this for a few minutes under the broiler or in a toaster oven on a sheet pan.) Watch them closely so they don’t burn.
- Discard the smashed garlic, then toss the cooked quinoa, kale, toasted nuts, dried cranberries (or substitute), and Parmigiano cheese with the dressing.
See the printable recipe card below for the full recipe and detailed instructions.
Massaging the Kale
If you’ve never done this, it might sound a bit strange, but it works!
Why massage kale? Kale is generally a tough green. To improve its texture in salads, remove the tough stem, chop the leaves, then drizzle it with a squeeze of lemon juice and massage it for about 60 seconds. The acid citrus in the lemon juice and massage will help soften it, which makes it a wonderful texture in salads.
Storage & Make Ahead Options
- Salads are generally best eaten within a few hours of making them. If you have leftovers, this kale and quinoa salad will keep in a covered container in the fridge for about 24 hours. However, it’s best served fresh.
- Make ahead tips: You can make the dressing up to 24 hours in advance and store it in a jar, then shake it up right before you use it. The longer the garlic sits in it, the stronger the garlic flavor will become. You can also prepare the rest of the ingredients and store them separately up to 24 hours in advance to toss them together right before a big meal. To store the kale, chop it up to 24 hours in advance, and massage it with lemon juice up to 2 hours before or right before serving.
Kale & Quinoa Salad Variations
- The quinoa turns this kale salad into a filling option or even a complete meal. This salad is also good without quinoa. Add more kale or reduce the dressing a bit if you leave out the quinoa.
- Easily swap out the dried cranberries with chopped apples or pomegranate seeds for an equally good variation.
- Chopped walnuts are also good here instead of slivered almonds. You can also use toasted pumpkin seeds to make this salad nut-free.
- This kale & quinoa salad is naturally gluten-free. You can make this salad dairy-free by leaving out the real Parmigiano Reggiano cheese. However, read my post here about how real Parmesan is actually good for you (provided you’re not allergic).
If you like this recipe, check out more quinoa salads here and healthy holiday recipes here.
Enjoy!
Print
Cranberry, Kale & Quinoa Salad
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: Serves 4
- Category: Salad
- Method: Chop, Mix
- Cuisine: American
Description
This awesome Cranberry, Kale & Quinoa Salad makes a filling meal or a wonderful side dish any time of the year. You can modify it to omit the quinoa if you’re looking for a grain-free or lighter version. This recipe serves 4, double or triple it if making a holiday side.
Ingredients
Note: you’ll need 3 tablespoons of fresh lemon juice for this salad (from about 1 large or two small lemons)
For the dressing:
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey, maple syrup or white sugar
- 1 large garlic clove, smashed open*
- 1/2 teaspoon fine sea salt (I use Real Salt)
- A few spins of freshly ground black pepper
For the salad:
- 1 bunch green or Tuscan (lacinato) kale, ribs removed and finely chopped, plus 1 tablespoon of lemon juice for the kale massage
- 1/3 cup dried quinoa (makes about 3/4 cup cooked quinoa; omit the quinoa to make this grain-free or lighter if serving with a big meal)
- 1/4 cup slivered almonds, toasted in a dry skillet (**see substitutions)
- 1/4 cup dried cranberries (***see substitutions)
- 2 tablespoons freshly grated Parmigiano Reggiano cheese (real Parmesan cheese)
Instructions
- Make the dressing first to infuse with garlic. In the bottom of a medium to large mixing bowl that’s big enough to fit your whole salad, whisk the lemon juice, olive oil, honey, salt and pepper together. Smash open the garlic clove and discard the skin, then let the smashed garlic clove sit in the dressing while you prepare the rest of the ingredients. You can also shake the dressing in a mason jar up to 24 hours in advance if you want to make it ahead. Discard the smashed garlic clove before adding the rest of the ingredients. (*Or, finely chop it and leave it in from the beginning for a strong garlic flavor.)
- Prepare the quinoa. Rinse the dry quinoa in a fine mesh strainer, then add it to a 3- to 4-quart pot with 1 cup water and 1/4 teaspoon sea salt. Bring to a boil then reduce to a simmer until all of the water is absorbed, about 12-15 minutes. Set a timer so it doesn’t burn at the end. Drain excess water if needed. See here how to make perfect fluffy quinoa. (Or, buy cooked quinoa on the hot bar at your store.)
- While the quinoa cooks, remove the tough ribs from the kale (and save them for your juicer if you juice.) Chop the kale into 1/2-inch ribbons, then squeeze about 1 tablespoon of fresh lemon juice onto the the chopped kale (you can do this right on the cutting board or in a bowl). Massage the lemon juice into the chopped kale for about a minute to soften the kale (sounds strange, but it makes a huge difference for a better texture).
- Toast the nuts in a dry skillet over medium heat for 3-4 minutes until they are fragrant and very lightly browned (you can also do this for a few minutes under the broiler or in a toaster oven on a sheet pan.) Watch them closely so they don’t burn.
- Discard to smashed garlic clove if needed. Toss the cooked quinoa, kale, toasted nuts, dried cranberries (or substitute), and Parmigiano cheese with the dressing.
Notes
** Chopped walnuts are also great here. Or, use toasted pumpkin seeds if you’re allergic to nuts
*** Dried cranberries can be substituted with pomegranate seeds, finely chopped apples, or chopped dried apricots. Use what you have on hand or what sounds good.
This salad makes a great vegetarian option for a holiday meal. If you’re not looking for a vegetarian option and want a salad to serve with a Prime Rib Roast or Turkey, my suggestion is to omit the quinoa for a lighter (and still awesome) salad. If you do this, reserve a few tablespoons of the dressing to the side, and add it back in if needed.
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