I combined massaged kale, quinoa, cranberries, broccoli, and candied pecans with a lemon dressing in a Kale Quinoa Salad that features an unexpected little ingredient.
I never expected a simple bowl of massaged kale to make me stop mid bite, but my Cranberry Kale Quinoa Salad does exactly that. The crunch of Candied Pecans For Salad somehow sings with the tart bites, and the whole thing reads like the best Kale Quinoa Salad you forgot you needed.
I say that while admitting I sometimes skip a step and still get hooked, so yeah its not perfect but it works. Trust me, friends, it wont taste like every other salad at a potluck.
I’m serious, try it once and you’ll be curious why you waited.
Ingredients
- Kale: Tough leafy green, high in fiber and vitamin K, gives a bitter fresh bite.
- Quinoa: Protein rich grain gluten free, adds fluffy texture and nutty taste.
- Dried cranberries: Sweet tart chew, adds sugar and bright flavor, watch added sugar.
- Candied pecans: Crunchy sweet fat, adds caramelized sugar and texture, not super healthy though.
- Broccoli: Adds crunch fiber and vitamin C, mild earthy notes, keeps it hearty.
- Lemon juice: Bright acidic kick balances sweetness, gives fresh citrus zip.
- Olive oil: Healthy fat that ties flavors, smooth mouthfeel and subtle peppery notes.
Ingredient Quantities
- 6 to 8 cups chopped kale (about 1 bunch), stems removed
- 1 cup uncooked quinoa, rinsed
- 1 3/4 cups water or vegetable broth for cooking quinoa
- 2 cups small broccoli florets, roughly chopped
- 3/4 cup dried cranberries
- 1/2 cup candied pecans, roughly chopped
- 1 cup pecan halves, 2 tablespoons brown sugar, 1 tablespoon unsalted butter, pinch of salt for candied pecans
- 1/4 cup extra virgin olive oil for dressing
- 2 tablespoons extra virgin olive oil for massaging kale
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 1 tablespoon maple syrup or honey
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon zest optional
- Salt to taste
- Freshly ground black pepper to taste
- Optional: 1/2 cup crumbled feta cheese
- Optional: 1/4 cup sunflower seeds or chopped toasted almonds
How to Make this
1. Make the candied pecans: heat 1 tablespoon unsalted butter in a skillet over medium heat, add 2 tablespoons brown sugar and a pinch of salt until it melts, stir in 1 cup pecan halves and toss until glossy and coated, spread on parchment to cool, then roughly chop about 1/2 cup for the salad and save the rest for snacking.
2. Rinse 1 cup quinoa in a fine mesh strainer, combine with 1 3/4 cups water or vegetable broth in a small pot, bring to a boil, reduce to a low simmer, cover and cook about 15 minutes until liquid is absorbed, remove from heat and let sit covered 5 to 10 minutes, fluff with a fork and cool slightly.
3. Prep the kale: remove stems and chop enough to make 6 to 8 cups, put it in a big bowl, drizzle 2 tablespoons extra virgin olive oil and a pinch of salt, then massage with your hands about 2 to 3 minutes until the leaves soften and darken a bit, it makes the kale way more tender.
4. Chop 2 cups small broccoli florets into bite size pieces and toss them into the massaged kale, add 3/4 cup dried cranberries as well.
5. Make the lemon dressing: whisk together 1/4 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon maple syrup or honey, 1 teaspoon Dijon mustard, 1 teaspoon lemon zest if using, and salt plus freshly ground black pepper to taste. Taste and adjust sweetness or acidity if needed.
6. Combine the salad: add the warm or room temperature quinoa to the kale mixture, pour over most of the dressing and toss well so everything gets coated, add about half of the chopped candied pecans and toss again.
7. Optional extras: gently fold in 1/2 cup crumbled feta cheese and 1/4 cup sunflower seeds or chopped toasted almonds if you like more crunch and creaminess.
8. Let the salad sit at least 10 minutes before serving so the flavors meld, then taste and adjust salt and pepper, sprinkle the remaining candied pecans on top and serve. Enjoy, it keeps well in the fridge for a couple of days and actually tastes even better after the flavors settle.
Equipment Needed
1. 8 inch skillet (nonstick or stainless), for candied pecans
2. Small pot with lid, for cooking quinoa
3. Fine mesh strainer, to rinse the quinoa
4. Large mixing bowl, for massaging kale and tossing salad
5. Cutting board and sharp chef’s knife, for chopping broccoli and pecans
6. Measuring cups and spoons, for oils, sugar, lemon juice etc
7. Whisk, for the lemon dressing
8. Wooden spoon or spatula, for stirring and tossing
9. Parchment paper or a baking sheet, to cool the candied pecans
FAQ
Cranberry Kale Quinoa Salad Recipe Substitutions and Variations
- Kale: baby spinach, Swiss chard, or baby arugula. Spinach wilts easier so you can skip massaging it, chard holds up like kale but tastes milder.
- Quinoa: farro, bulgur, or brown rice. Farro gives a chewy bite and needs longer cooking, bulgur or couscous works for a quicker salad.
- Dried cranberries: dried cherries, golden raisins, or chopped dried apricots. Cherries are tart like cranberries while apricots add a sweeter chew.
- Candied pecans: toasted walnuts, roasted almonds, sunflower seeds or roasted chickpeas for a nut free swap. If you still want sweetness toss them with a little maple syrup and toast.
Pro Tips
1. Massage the kale longer than you think, 4 or 5 minutes not just a quick rub, it really softens and cuts the bitterness, and if you add a splash of lemon while massaging it mellows even more but dont soak it.
2. Toast the quinoa in a dry pan for a minute or two before you cook it, it gives a nuttier flavor, then let it steam and cool on a sheet so it doesnt clump. Use warm quinoa if you want the leaves to wilt a touch, use cool quinoa if you want everything bright and crisp.
3. With the candied pecans dont let the sugar burn, keep the pan moving and spread them out on parchment right away so they cool separate, break some into small bits for the salad and save whole ones for garnish or snacking, that contrast in size makes the texture way better.
4. Dress most but not all of the salad, let it sit 10 to 20 minutes so flavors marry, then check salt and acid. If you need to make it ahead keep dressing and nuts separate, add nuts just before serving so they stay crunchy, and crumble feta right before you toss so it dont get soggy.
Cranberry Kale Quinoa Salad Recipe
I combined massaged kale, quinoa, cranberries, broccoli, and candied pecans with a lemon dressing in a Kale Quinoa Salad that features an unexpected little ingredient.
4
servings
480
kcal
Equipment: 1. 8 inch skillet (nonstick or stainless), for candied pecans
2. Small pot with lid, for cooking quinoa
3. Fine mesh strainer, to rinse the quinoa
4. Large mixing bowl, for massaging kale and tossing salad
5. Cutting board and sharp chef’s knife, for chopping broccoli and pecans
6. Measuring cups and spoons, for oils, sugar, lemon juice etc
7. Whisk, for the lemon dressing
8. Wooden spoon or spatula, for stirring and tossing
9. Parchment paper or a baking sheet, to cool the candied pecans
Ingredients
6 to 8 cups chopped kale (about 1 bunch), stems removed
1 cup uncooked quinoa, rinsed
1 3/4 cups water or vegetable broth for cooking quinoa
2 cups small broccoli florets, roughly chopped
3/4 cup dried cranberries
1/2 cup candied pecans, roughly chopped
1 cup pecan halves, 2 tablespoons brown sugar, 1 tablespoon unsalted butter, pinch of salt for candied pecans
1/4 cup extra virgin olive oil for dressing
2 tablespoons extra virgin olive oil for massaging kale
3 tablespoons fresh lemon juice (about 1 large lemon)
1 tablespoon maple syrup or honey
1 teaspoon Dijon mustard
1 teaspoon lemon zest optional
Salt to taste
Freshly ground black pepper to taste
Optional: 1/2 cup crumbled feta cheese
Optional: 1/4 cup sunflower seeds or chopped toasted almonds
Directions
- Make the candied pecans: heat 1 tablespoon unsalted butter in a skillet over medium heat, add 2 tablespoons brown sugar and a pinch of salt until it melts, stir in 1 cup pecan halves and toss until glossy and coated, spread on parchment to cool, then roughly chop about 1/2 cup for the salad and save the rest for snacking.
- Rinse 1 cup quinoa in a fine mesh strainer, combine with 1 3/4 cups water or vegetable broth in a small pot, bring to a boil, reduce to a low simmer, cover and cook about 15 minutes until liquid is absorbed, remove from heat and let sit covered 5 to 10 minutes, fluff with a fork and cool slightly.
- Prep the kale: remove stems and chop enough to make 6 to 8 cups, put it in a big bowl, drizzle 2 tablespoons extra virgin olive oil and a pinch of salt, then massage with your hands about 2 to 3 minutes until the leaves soften and darken a bit, it makes the kale way more tender.
- Chop 2 cups small broccoli florets into bite size pieces and toss them into the massaged kale, add 3/4 cup dried cranberries as well.
- Make the lemon dressing: whisk together 1/4 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon maple syrup or honey, 1 teaspoon Dijon mustard, 1 teaspoon lemon zest if using, and salt plus freshly ground black pepper to taste. Taste and adjust sweetness or acidity if needed.
- Combine the salad: add the warm or room temperature quinoa to the kale mixture, pour over most of the dressing and toss well so everything gets coated, add about half of the chopped candied pecans and toss again.
- Optional extras: gently fold in 1/2 cup crumbled feta cheese and 1/4 cup sunflower seeds or chopped toasted almonds if you like more crunch and creaminess.
- Let the salad sit at least 10 minutes before serving so the flavors meld, then taste and adjust salt and pepper, sprinkle the remaining candied pecans on top and serve. Enjoy, it keeps well in the fridge for a couple of days and actually tastes even better after the flavors settle.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 198g
- Total number of serves: 4
- Calories: 480kcal
- Fat: 34.8g
- Saturated Fat: 4.2g
- Trans Fat: 0g
- Polyunsaturated: 7g
- Monounsaturated: 22.9g
- Cholesterol: 0mg
- Sodium: 55mg
- Potassium: 520mg
- Carbohydrates: 40.3g
- Fiber: 7.8g
- Sugar: 21.8g
- Protein: 6.5g
- Vitamin A: 2675IU
- Vitamin C: 100mg
- Calcium: 125mg
- Iron: 2.1mg
