Description
A hearty, nutritious salad featuring quinoa, kale, sweet cranberries, crunchy candied pecans, and tangy feta, all tossed in a zesty vinaigrette.
Ingredients
Scale
For the Crust:
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 4 cups kale, stems removed and chopped
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1/2 cup candied pecans
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Cook quinoa in water or broth according to package instructions, then let cool to room temperature.
- Massage kale with a pinch of salt and 1 teaspoon olive oil until tender, about 2 minutes.
- Whisk together olive oil, apple cider vinegar, honey, Dijon mustard, minced garlic, salt, and pepper to make the vinaigrette.
- In a large bowl, combine cooled quinoa, massaged kale, dried cranberries, and feta cheese.
- Pour vinaigrette over salad and toss gently to coat evenly.
- Top with candied pecans just before serving.
Notes
You can customize the seasonings to taste.