Candied Pecans & Tangy Vinaigrette Recipe
A vibrant and nutritious Rustic Cranberry Kale Quinoa Salad featuring fluffy quinoa, tender massaged kale, tangy dried cranberries, creamy feta, and crunchy candied pecans, all tossed in a zesty homemade vinaigrette. This salad is perfect as a wholesome lunch or light dinner and can be enjoyed slightly warm or chilled.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling, Tossing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Salad
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 3 cups kale, stems removed and finely chopped
- ½ cup dried cranberries
- ½ cup crumbled feta cheese
- ⅓ cup candied pecans, roughly chopped
- 2 tbsp olive oil (for massaging kale)
Tangy Vinaigrette
- 3 tbsp extra-virgin olive oil
- 1½ tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and freshly cracked black pepper, to taste
Instructions
- Cook the Quinoa: Combine rinsed quinoa and water or vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed. Remove from heat and let it cool slightly.
- Prep the Kale: Place finely chopped kale in a large bowl. Drizzle with 2 tablespoons of olive oil and massage the leaves with your hands for 1 to 2 minutes until the kale softens and becomes vibrant green, making it easier to digest.
- Make the Vinaigrette: In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and freshly cracked black pepper until fully emulsified and smooth.
- Assemble the Salad: Add the cooked quinoa to the massaged kale. Toss in the dried cranberries, crumbled feta cheese, and roughly chopped candied pecans to the bowl.
- Toss with Vinaigrette: Pour the prepared vinaigrette over the salad mixture. Toss gently but thoroughly until all ingredients are evenly coated with the dressing.
- Serve: Serve the salad slightly warm or chilled according to your preference. Enjoy as a nutritious and flavorful meal.
Notes
- Add grilled chicken or chickpeas to boost protein content.
- Swap candied pecans with walnuts or almonds for variety.
- Prepare the salad a day ahead; keep vinaigrette separate and add just before serving to maintain kale’s freshness.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 360
- Sugar: 10g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 15mg
Keywords: quinoa salad, kale salad, cranberry salad, feta cheese salad, healthy salad, vegetarian salad, easy salad recipe, nutritious salad
Find it online: https://maicook.com/candied-pecans-and-tangy-vinaigrette-recipe/