Cranberry Kale Quinoa Salad with Cider
Bright kale-quinoa salad tossed with tart cranberries, toasty walnuts, and a simple apple cider–sage dressing—fresh, hearty, and make-ahead friendly.
Instructions
Step 1: Cook the quinoa
Prepare 1 cup of dry quinoa according to the package directions. Spread on a tray to cool slightly while you prep the rest.
Step 2: Sauté the kale
Warm a large skillet over medium heat. Add the kale with 2 tsp vegetable stock and a pinch of salt. Sauté, stirring, for about 5 minutes until just tender. Set aside.
Step 3: Whisk the dressing
In a small bowl, whisk together the apple cider, apple cider vinegar, and dried sage. Season with salt and black pepper to taste.
Step 4: Combine the salad
In a large bowl, mix the cooked quinoa, sautéed kale, dried cranberries, and walnuts.
Step 5: Dress and serve
Pour in your desired amount of dressing and toss until everything is coated. Taste and adjust salt and black pepper if needed. Serve warm or chilled.
Ingredients
- 1 cup of dry quinoa
- 2 cups of kale (chopped or torn)
- 2 tsp of vegetable stock
- pinch of salt
- ⅔ cup of dried cranberries
- ⅔ cup of walnuts
- ¾ cup of apple cider
- ½ cup of apple cider vinegar
- ¼ tsp of dried sage
- salt to taste
- black pepper to taste
Nutritional Info
per serving
- Calories:
- 278kcal
- Protein:
- 7.3g
- Carbs:
- 40.2g
- Fat:
- 10.8g