Cranberry Kale & Quinoa Salad

Cranberries have long brightened American autumn tables, and here they mingle with nutty quinoa and sturdy lacinato kale. A quick simmer in orange juice and honey softens the berries into a sweet-tart lift for this easy lunch salad.

Serves 4 · 20 min prep · 20 min cook

Estimate for one serving

• 425 cal
• 12g protein
• 48g carbs
• 22g fat
• 3g fiber

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Ingredients

• 1 cup quinoa
• 2 cups water
• 1 cup fresh cranberries
• 3 tablespoons orange juice
• 1 tablespoon honey
• 1 large bunch lacinato kale
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 medium Honeycrisp apple
• 1/2 cup toasted pecans
• 1/2 cup crumbled feta cheese
• 1 teaspoon fresh thyme leaves

Instructions

1. 1Rinse the quinoa under cold water in a fine-mesh strainer until the water runs clear. Combine it with the water and salt in a medium saucepan and bring to a boil over medium-high heat.
2. 2Reduce heat to low, cover, and simmer until the quinoa is tender and the liquid is absorbed, about 15 minutes. Remove from heat, fluff with a fork, and spread on a sheet pan to cool completely so it does not wilt the greens.
3. 3While the quinoa cooks, place the fresh cranberries in a small skillet with the orange juice and honey. Set over medium heat and cook, stirring often, until the berries just begin to soften and a few burst, 4 to 5 minutes. They should stay mostly whole and bright; remove from heat and cool.
4. 4Strip the kale leaves from the tough stems and tear into bite-size pieces. Place in a large mixing bowl, drizzle with a little of the olive oil, and massage firmly with clean hands for 1 to 2 minutes until the leaves darken, soften, and reduce in volume.
5. 5In a small jar or bowl, whisk the remaining olive oil with the apple cider vinegar, Dijon mustard, maple syrup, kosher salt, and black pepper until emulsified and glossy. Taste and adjust seasoning so the dressing is bright and lightly sweet.
6. 6Core and thinly slice the apple into matchsticks or half-moons, leaving the skin on for color and crunch. Roughly chop the toasted pecans if the pieces are large.
7. 7Add the cooled quinoa, warm-cooled cranberries and any pan juices, apple, pecans, feta, and thyme to the massaged kale. Pour the dressing over the top.
8. 8Toss thoroughly until every leaf and grain is coated and the cranberries are evenly distributed. Let the salad sit 5 minutes so the flavors marry, then taste once more for salt and acid before portioning.
9. 9Divide into bowls or meal-prep containers. Serve at room temperature or lightly chilled; the salad holds well for lunch the next day.