Kale and Quinoa Salad with Cranberries and Pecans

I used to think salads were just crunchy rabbit food.

Course Salad

Cuisine American

Keyword Kale and Quinoa Salad

Prep Time 20

Cook Time 12

Servings servings

Calories 232kcal

Bring water to a boil in a medium-sized saucepot; stir in the quinoa. Reduce heat to medium-low, cover, and cook until water is absorbed, about 12 minutes.
2 cups water, 1 cup quinoa
While the quinoa is cooking, in a large bowl whisk together the olive oil, lemon juice, lemon zest, dill, honey, dijon, garlic, salt, and pepper.
5 tablespoons olive oil, 4 tablespoons lemon juice, zest of 1 lemon, 4 tablespoons chopped fresh dill, 2 tablespoons honey, 1 ½ tablespoons dijon mustard, 2 garlic cloves, 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper
Add the kale and toss to combine.
4 ounces baby kale
Once the quinoa is done cooking, add the hot quinoa to the bowl and toss to combine; this helps the kale wilt. Allow to cool to room temperature.
Stir in the pecans, cranberries, feta, and red onion.
1 cup chopped pecans, 1 cup dried cranberries, 1/2 cup crumbled feta cheese, 2 tablespoons finely chopped red onion
Best served at room temperature.

Rinse quinoa in a fine-mesh strainer to remove bitterness.
Listen for little popping noises—that means quinoa is nearly done.
If using curly kale, roll leaves and slice thin so every forkful is tender.
Toast pecans in a small skillet on medium-low heat for 2 minutes for deeper flavor.
Double the dressing: great on green smoothie bowls, roasted veggies, or as a marinade.
For extra protein, stir in a scoop of protein powder or top with grilled turkey sausage