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.
