Welcome to a vibrant celebration of flavors with this Cranberry Pecan Salad with Kale, Quinoa, and Lemon Dressing Recipe! This wholesome salad combines hearty kale and nutty quinoa with sweet dried cranberries and crunchy toasted pecans, all brought together by a bright, zesty lemon dressing. Every bite bursts with texture and brightness, making it an irresistible choice whether you’re after a nutritious lunch or a stunning side dish for dinner. It’s a dish I keep coming back to, especially when I want something that feels both comforting and refreshingly light.
Ingredients You’ll Need
This Cranberry Pecan Salad with Kale, Quinoa, and Lemon Dressing Recipe shines because of its simple but thoughtfully chosen ingredients. Each item plays a crucial role in balancing taste, texture, and color, making the salad a well-rounded delight.
- ½ cup dry quinoa: Provides a fluffy, protein-rich base that complements the greens perfectly.
- ¾ cup water: Essential for cooking the quinoa to light, tender perfection.
- Salt and pepper to taste: Enhances every element, bringing harmony to the flavors.
- ½ cup chopped pecans: Toasted for a deep, nutty crunch that’s utterly addictive.
- 2 cups chopped kale: The hearty, nutrient-packed green that’s soft and tender after a gentle massage.
- 1 can chickpeas (15 oz), drained and rinsed: Adds creamy texture and an earthy bite, boosting the protein content.
- ½ cup dried cranberries: Sweet and slightly tart, these bring a burst of color and flavor.
- ¼ to ⅓ cup finely chopped red onion: Provides a mild sharpness that brightens the salad.
- ½ cup crumbled feta cheese (optional): Delivers a savory, creamy finish that balances the sweetness (skip for vegan options).
- 1.5 lemons (freshly juiced): Creates the fresh and vibrant foundation of the dressing.
- 3 tablespoons avocado oil or light olive oil: Smooth and light, it emulsifies the dressing beautifully.
- 1 teaspoon white wine vinegar or red wine vinegar: Adds subtle acidity to enhance the lemon’s brightness.
- 1 clove garlic: Minced to infuse the dressing with a gentle, aromatic punch.
- ¼ teaspoon sea salt: Lifts all dressing ingredients without overpowering.
- ¼ teaspoon black pepper: Offers just enough heat to round out the flavors.
How to Make Cranberry Pecan Salad with Kale, Quinoa, and Lemon Dressing Recipe
Step 1: Cook the Quinoa
Rinse the quinoa thoroughly using a fine mesh strainer to wash away any bitterness. For an extra nutty flavor, toast the quinoa in a small pot over medium heat, stirring often, until it smells fragrant—this little step elevates the overall dish tremendously. Then add the water, bring it to a boil, cover partially, and let it simmer gently for about 12-13 minutes until fluffy and tender. Once cooked, fluff with a fork, season lightly with salt and pepper, and transfer it to a bowl to cool while you prep the rest.
Step 2: Toast the Pecans
Toasting the pecans unlocks their natural oils and deepens their flavor, making a huge difference in this salad. You can spread them on a baking sheet and pop them in a preheated 350ºF oven for 4-5 minutes, watching closely so they don’t burn. Alternatively, toast them in a dry skillet over medium heat, stirring gently until golden and fragrant. Once they’re cool, you’re ready to mix them into the salad.
Step 3: Prepare the Lemon Dressing
Whisk together fresh lemon juice, avocado or olive oil, vinegar, minced garlic, salt, and pepper until nicely blended. If you want, toss the finely chopped red onion into the dressing to soften its sharpness while you prepare the other salad components. This dressing is light but bursting with lively flavors, making every bite refreshing and bright.
Step 4: Prep and Massage the Kale
Remove the stems from your kale leaves and chop them into small, manageable pieces. Massage the kale gently with a little oil and salt until the leaves become silky and tender—this is the secret to a less bitter, more enjoyable kale texture that makes the salad truly stand out.
Step 5: Assemble the Salad
Into your large bowl with the massaged kale, add the cooled quinoa, chickpeas, dried cranberries, and your marinated red onion. Toss everything with your lemon dressing until every ingredient is coated. Sprinkle the toasted pecans and crumbled feta on top for that perfect crunch and creamy tang. Feel free to add extra salt and pepper if needed—you want this to taste just right for you!
How to Serve Cranberry Pecan Salad with Kale, Quinoa, and Lemon Dressing Recipe
Garnishes
Add a sprinkle of fresh herbs like chopped parsley or basil to elevate the salad’s freshness. A few extra toasted pecans scattered on top bring an inviting crunch that makes every forkful exciting. If you love a little heat, a pinch of red pepper flakes can add a subtle kick that pairs beautifully with the lemony dressing.
Side Dishes
This salad pairs wonderfully with grilled chicken or fish if you want to keep it light yet satisfying. For a vegetarian spread, serve alongside warm crusty bread or a bowl of creamy butternut squash soup to complement the vibrant flavors.
Creative Ways to Present
Serve this salad in individual mason jars for a charming presentation at picnics or lunchboxes. Or layer the ingredients in a large glass bowl so the colors shine through—spectacular for dinner parties. For a festive touch, use edible flowers or pomegranate arils as garnishes for extra bursts of color and flavor that wow your guests.
Make Ahead and Storage
Storing Leftovers
You can store the dressed salad in an airtight container in the fridge for up to 4 days. The flavors actually deepen as it rests, making leftovers even more delicious. Just keep the toasted pecans separate if you want them extra crunchy and add right before serving.
Freezing
This salad isn’t ideal for freezing due to the fresh kale and dressing, which could become soggy upon thawing. It’s best enjoyed fresh or stored in the fridge as mentioned.
Reheating
This salad is best served cold or at room temperature. If you want to warm the quinoa or chickpeas slightly, stir them into the salad just before serving, but keep the overall dish fresh to keep the kale crisp and the lemon dressing lively.
FAQs
Can I substitute the kale with other greens?
Absolutely! Spinach or baby arugula can work well, though kale’s hearty texture holds up best for this salad. If you swap greens, adjust the massaging step accordingly.
Is this salad vegan-friendly?
Yes, simply skip the feta cheese, and you’ll still get plenty of flavor and texture from the pecans, cranberries, and lemon dressing.
Can I make the dressing ahead of time?
Yes! The lemon dressing can be whisked or shaken together up to 3 days ahead and stored in the fridge. Give it a quick stir before using, as the ingredients may settle.
What if I don’t have quinoa?
You can substitute cooked couscous, bulgur, or farro for a similar nutty, grainy texture, though cooking times and liquid quantities will vary.
How do I soften the raw onion flavor?
Marinating the chopped red onion in the lemon dressing before mixing into the salad mellows its sharpness and brings out a lovely sweet tang.
Final Thoughts
I wholeheartedly encourage you to give this Cranberry Pecan Salad with Kale, Quinoa, and Lemon Dressing Recipe a try. It’s a beautiful blend of healthful ingredients that creates a vibrant, satisfying dish sure to brighten any meal. Whether it’s a quick lunch or a stunning side at your next gathering, it’s bound to become a favorite in your recipe rotation. Happy cooking and savor every bite!
Print
Cranberry Pecan Salad with Kale, Quinoa, and Lemon Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant Cranberry Pecan Salad is a nutritious and flavorful dish featuring a hearty base of kale, quinoa, and chickpeas, complemented by sweet dried cranberries, crunchy toasted pecans, and tangy feta cheese. Tossed in a refreshing light lemon dressing with a hint of garlic and vinegar, this salad offers a perfect balance of textures and tastes—ideal for a healthy lunch, dinner, or meal prep option.
Ingredients
Salad Ingredients
- ½ cup dry quinoa
- ¾ cup water
- Salt and pepper to taste
- ½ cup chopped pecans
- 2 cups chopped kale
- 1 can chickpeas (15 oz), drained and rinsed
- ½ cup dried cranberries
- ¼–⅓ cup finely chopped red onion
- ½ cup crumbled feta cheese (optional, skip if vegan)
Light Lemon Dressing
- 1.5 lemons (freshly juiced)
- 3 tablespoons avocado oil or light olive oil
- 1 teaspoon white wine vinegar or red wine vinegar
- 1 clove garlic, peeled and minced/pressed
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Cook the Quinoa: Rinse and drain the quinoa thoroughly using a mesh strainer. In a small pot over medium heat, lightly toast the quinoa while stirring frequently to enhance its nuttiness—this step is optional but recommended. Add ¾ cup of water, raise heat to high and bring to a boil. Once boiling, reduce heat to low, cover the pot with the lid slightly ajar, and let it simmer for 12-13 minutes until the quinoa is fluffy and all the liquid has been absorbed. Fluff with a fork and season with salt and pepper to taste. Transfer to a medium bowl or plate to cool while prepping other ingredients.
- Toast the Pecans: To toast pecans in the oven, preheat oven to 350ºF. Spread chopped pecans evenly on a baking sheet and toast for 4-5 minutes until they darken slightly and release a nutty aroma, checking at 4 minutes to prevent burning. Alternatively, to toast on stovetop, place pecans in a medium skillet over medium heat and stir occasionally for 2-5 minutes until browned and fragrant. Transfer toasted pecans to a plate or cutting board and allow to cool completely; they will become crisp as they cool.
- Prepare the Dressing: In a bowl, whisk together freshly squeezed lemon juice, avocado or olive oil, vinegar, sea salt, and black pepper. Add the finely minced or pressed garlic clove and whisk until fully combined. For a quick method, you may place all dressing ingredients into a lidded mason jar and shake vigorously to emulsify. Optionally, add the finely chopped red onion to the dressing to mellow its bite while prepping the salad.
- Prepare the Kale: Wash kale leaves thoroughly and dry. Strip the kale leaves from the stems and finely chop the leaves into small pieces. Place kale into a large mixing bowl, drizzle lightly with oil, sprinkle with a pinch of salt, and massage the leaves for a few minutes until tender and silky in texture.
- Assemble the Salad: Add the cooled quinoa, drained chickpeas, dried cranberries, toasted pecans, and crumbled feta cheese to the bowl with the kale. Pour the prepared lemon dressing over the top. Toss gently but thoroughly to combine all ingredients and distribute the dressing evenly. Taste and adjust seasoning with additional salt and pepper if desired.
- Serve or Store: Serve immediately or chill in the refrigerator before serving for enhanced flavor as the dressing melds with the ingredients. Store any leftovers in an airtight container for up to 4 days. Keep toasted pecans separate at room temperature to maintain their crispness until ready to combine.
Notes
- Nutrition information is estimated and does not include optional feta cheese, which adds approximately 50 calories per serving.
- The salad can be served immediately or chilled to develop deeper flavors.
- To make the salad vegan, omit the feta cheese.
- Massaging the kale softens its texture and reduces bitterness for a more enjoyable eating experience.
- Store toasted pecans separately to maintain crispness when meal prepping.
- Adjust salt and pepper according to your preference before serving.
