Description
A nutrient-packed and refreshing cranberry kale quinoa salad featuring hearty chopped kale, fluffy cooked quinoa, sweet dried cranberries, and tangy feta cheese, all tossed with a zesty lemon and olive oil dressing. This easy-to-make salad is perfect for healthy lunches, light dinners, or festive holiday side dishes.
Ingredients
Salad Base
- 4 cups chopped kale
- 1 cup cooked quinoa
- ¼ cup dried cranberries
- ¼ cup feta cheese, crumbled
Dressing & Seasoning
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt & pepper to taste
Instructions
- Massage the Kale: Place the chopped kale in a large bowl and drizzle with about 1 tablespoon of olive oil. Gently massage the kale with your hands for a few minutes until the leaves soften and darken slightly, which helps to reduce bitterness and makes it easier to eat.
- Add the Remaining Ingredients: Add the cooked quinoa, dried cranberries, and crumbled feta cheese to the bowl with the massaged kale.
- Toss with Dressing and Seasoning: Drizzle the remaining 1 tablespoon of olive oil and the lemon juice over the salad. Season with salt and freshly ground black pepper to taste. Toss everything together until well combined and evenly coated with the dressing.
Notes
- Add sliced almonds or walnuts for extra crunch and texture.
- Serve the salad chilled for a refreshing taste or at room temperature for a milder flavor.
- This salad can be prepared ahead and stored covered in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
