Description
A vibrant salad featuring quinoa, kale, dried cranberries, candied pecans, and crumbled feta for a nutritious and flavorful meal.
Ingredients
Scale
- 1 cup quinoa
- 2 cups chopped kale
- 1/2 cup dried cranberries
- 1/2 cup candied pecans
- 1/4 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Rinse 1 cup of quinoa under cold water and cook according to package instructions; let it cool.
- In a large bowl, massage 2 cups of chopped kale with 1 tablespoon of olive oil for 2-3 minutes until softened.
- In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey, salt, and pepper to make the dressing.
- Add the cooled quinoa, 1/2 cup dried cranberries, 1/2 cup candied pecans, and 1/4 cup crumbled feta cheese to the kale.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or chill for 30 minutes for enhanced flavors.
Notes
For a vegan version, substitute feta with a plant-based alternative. Candied pecans can be homemade by toasting pecans with sugar and spices.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Salad
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 10g
- Fat: 15g
- Carbohydrates: 45g
- Protein: 10g