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Kale Cranberry Quinoa Salad

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By: MadelinePosted: 10/26/2021Updated: 03/07/2022

This post may contain affiliate links. Please read my disclosure policy.

Serve this Kale Cranberry Quinoa Salad this holiday season. This kale quinoa salad is loaded with flavor and sure to delight guests!

Three quarter view of kale quinoa salad on a plate with salad in a serving bowl behind it

The perfect side salad for any meal

This kale quinoa salad is one of my favorite side salads. It is made with just a few ingredients, but still has a complex flavor. It is healthy, filling, and delicious.

This quinoa salad with cranberries rounds out a meal and pairs well with many proteins. Serve it as a side dish for your holiday meal or top it with chicken for a simple meal prep. Wish a salad this flavorful you are sure to delight even picky eaters.

Above view of kale and quinoa salad in a mixing bowl with serving utensils next to it

Kitchen Tools

  • Measuring spoons and measuring cups
  • Liquid measuring cup
  • Cutting board and sharp kitchen knife
  • Small sauce pot
  • Nonstick skillet
  • Large bowl for tossing and serving

Serving ideas

This is the perfect side salad to serve with your favorite protein. It is fantastic with this Air Fryer Pork Tenderloin. I also like to serve it with some of the following recipes:

  • Easy Pan Seared Chicken Breast
  • Crispy Air Fryer Tofu
  • Lemon Pepper Salmon
  • Air Fryer Pork Tenderloin

This kale and quinoa salad with cranberries would also be a great addition to your Thanksgiving or Christmas meals. Add it to this simpleThanksgiving dinner menu for a balanced meal!

It pairs well with all the traditional holiday meal staples like turkey, stuffing, green bean casserole or sweet potatoes! A robust salad with your holiday feast sounds pretty great to me.

Above view of kale quinoa salad ingredients

Kale and Quinoa Salad Ingredients

  • Quinoa
  • Sliced almonds
  • Curly kale
  • Dried cranberries
  • Extra virgin olive oil
  • Apple cider vinegar
  • Dijon mustard
  • Maple syrup
  • Salt
  • Black pepper

Additional topping ideas

This kale and quinoa salad is completely vegan, but if you like dairy I recommend adding a crumbly cheese. Goat cheese and feta cheese would both make really great additions to this salad.

I chose toasted sliced almonds to accompany this salad, but sunflower seeds, walnuts or pecans would be delicious additions.

Ingredients substitutions

I used curly kale for this kale salad recipe, but you could also use lacinato kale or baby kale instead. If you use baby kale you do not need to spend time massaging the kale with the dressing.

I used white quiona, but you can certainly use red quinoa or tri-color quinoa instead. If you don’t like quinoa, you can use the same amount of brown rice or wild rice.

To add a little more flavor you can mix a finely diced red onion into the dressing.

Kale salad with cranberries in a serving bowl

How to make this Kale Cranberry Quinoa Salad

Step 1: prepare the Quinoa

To begin, bring water and quinoa to a boil in a small sauce pot. Once boiling, reduce to a simmer and cover the pot.

Simmer until the water is absorbed. Then, fluff the quinoa with a fork.

Step 2: Toast the Almonds

Next, heat a nonstick skillet over medium-low heat. Toast the almonds in the skillet until they are golden brown.

Be sure to toss frequently and watch closely so they don’t burn. Remove the almonds from the pan and set them to the side to cool.

Step 3: Chop kale and prepare vinaigrette

Devein and chop the kale into thin shreds. Combine the olive oil, apple cider vinegar, maple syrup, and Dijon mustard in a small bowl.

Then, pour the dressing over the kale. Massage the dressing into the chopped kale with clean hands.

Step 4: Toss together and serve

Finally, add the cooked quinoa, toasted almonds, and dried cranberries to the bowl with kale and dressing. Toss to combine everything and serve!

Three quarter view of a kale salad with cranberries and filet of salmon

Storage

Store this kale and quinoa salad in an airtight container in the fridge for up to 4 days.

You can prepare this salad ahead of time although it is best when eaten immediately after tossing in the dressing. If you want to make it ahead of time, prepare all of the ingredients. Then, toss it in the dressing until just before you serve it.

Check out these other simple salad recipes

  • Quinoa Chickpea Salad
  • Veggie Couscous Salad
  • Strawberry Quinoa Salad
  • Antipasto Salad Recipe

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

Image for pinning Kale Cranberry Quinoa Salad on Pinterest
Three quarter view of kale quinoa salad in a serving bowl
Recipe

Kale Cranberry Quinoa Salad

★★★★★ 5 from 11 reviews

Make a delicious kale quinoa salad with dried cranberries and toasted almonds

Recipe By: Madeline
Prep: 10 minutesCook: 20 minutesTotal: 30 minutes
Print Pin it Rate recipe Save recipe
Servings: 8 servings 1x

Ingredients

  • 1 cup dry quinoa
  • 3/4 cup sliced almonds
  • 16oz curly kale with the stems removed
  • 3/4 cup dried cranberries
  • 1/3 cup extra virgin olive oil
  • 1/3 cup apple cider vinegar
  • 1 tsp dijon mustard
  • 2 tsp maple syrup
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Bring 1 cup quinoa and 2 cups water to a boil in a small sauce pot. Once boiling, reduce to a simmer and cover the pot. Simmer until all of the water is absorbed. Fluff quinoa with a fork.
  2. While the quinoa cooks, heat a nonstick skillet over med-low heats. Toast almonds in the skillet until golden brown. Toss frequently and watch them so they don’t burn.
  3. Chop kale into thin shreds. In a small bowl combine olive oil, apple cider vinegar, maple syrup and dijon mustard. Pour dressing over kale and massage into the kale with your hands – it may seem like there is too much dressing but the quinoa will absorb it.
  4. Pour cooked quinoa, toasted almonds and dried cranberries into the bowl with the kale. Toss to combine fully and serve!

Notes

Best if enjoyed immediately. Can be stored in the fridge in an airtight container for up to 4 days.

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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About Madeline

Hi, I'm Madeline! I am so excited to share my healthy and approachable recipes with you. Here you will find simple, comforting recipes that the whole family will enjoy. Turn on your favorite playlist or podcast and let's get cooking!

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Flo says

    Posted on 11/14 at 5:30 pm

    I just made this to lunch prep for the next couple days, but it was so good when I tasted it that I ended up eating probably a whole serving out of the mixing bowl while standing over the sink. Will definitely be a repeat recipe! I used double the amount of mustard, but only because I know myself to be a mustard freak.

    ★★★★★

    Reply
    • Madeline says

      Posted on 11/15 at 9:32 am

      awesome!! so glad and we would for sure get along!!! I could double the mustard in literally every recipe lol 🙂

      Reply
  2. Allison says

    Posted on 11/21 at 9:05 am

    I loved this recipe! So easy to throw together! I always forget how good you can make kale taste if you have the right dressing to soften and tone it down! Will definitely be making on repeat for upcoming Thanksgiving gatherings and just weekly lunches through fall/spring!

    ★★★★★

    Reply
    • Madeline says

      Posted on 11/21 at 4:54 pm

      yay I hope it is a hit at Thanksgiving!

      Reply
  3. Kate says

    Posted on 11/30 at 3:09 pm

    Made this as a Thanksgiving side and it was delicious!! Was even better for a healthy lunch the next day topped with avocado and cornbread!

    ★★★★★

    Reply
    • Madeline says

      Posted on 12/1 at 11:31 am

      Omg yum that sounds so good!

      Reply
  4. Dawn says

    Posted on 12/10 at 3:45 pm

    One of my favorites for holidays and dinner parties!

    ★★★★★

    Reply
  5. Rachel E says

    Posted on 1/18 at 12:52 pm

    Made this last week and it was incredible. Took Madeline’s note about adding red onion to the vinaigrette—I used shallot because it was what I had on hand. Also added some seared pork tenderloin and feta crumbles on top to make it extra hearty. Do yourself a favor and make this fantastic recipe! You will not be disappointed!

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/21 at 4:16 pm

      thanks so much Rachel! shallot sounds great too!

      Reply
  6. ALYSSA says

    Posted on 3/11 at 3:38 pm

    Absolutely delicious

    ★★★★★

    Reply
    • Madeline says

      Posted on 3/13 at 4:10 pm

      wonderful!! thank you!!

      Reply
  7. enewkirk says

    Posted on 6/28 at 7:47 pm

    It’s delicious! I added some Feta cheese.

    ★★★★★

    Reply
    • Madeline says

      Posted on 7/6 at 3:35 pm

      yum! thank you!

      Reply
  8. Pam says

    Posted on 8/13 at 2:40 pm

    One cup of uncooked quinoa makes so much! That’s not too much for this recipe?

    Reply
    • Madeline says

      Posted on 8/13 at 4:26 pm

      yes! if you want less quinoa and more kale you can do 1/2 cup quinoa and more kale.

      Reply
  9. Anne says

    Posted on 8/21 at 6:27 pm

    So good and hearty!! I will fix again!

    ★★★★★

    Reply
    • Madeline says

      Posted on 8/24 at 2:29 pm

      thanks Anne!

      Reply
  10. Rose says

    Posted on 9/5 at 12:38 pm

    Just made this, and it is delicious! I’m transitioning to a cleaner diet and saw this recipe and decided to give it a try. The flavors balance each other perfectly! Will keep this salad on my rotation! Thank you!

    ★★★★★

    Reply
    • Madeline says

      Posted on 9/5 at 12:46 pm

      thanks so much Rose!

      Reply
  11. Laurie says

    Posted on 9/13 at 10:31 pm

    Great salad. Thank you.

    Reply
    • Madeline says

      Posted on 9/15 at 1:07 pm

      love to hear it! Thank you!

      Reply
  12. Jessica says

    Posted on 10/8 at 11:47 am

    What do you use the salt and pepper for?

    Reply
    • Madeline says

      Posted on 10/9 at 7:46 pm

      season to taste at end

      Reply
  13. Mathuraiveeran says

    Posted on 10/17 at 10:45 pm

    Easy & nice

    ★★★★★

    Reply
    • Madeline says

      Posted on 10/20 at 1:41 pm

      thanks!

      Reply
  14. Ashley says

    Posted on 10/24 at 4:53 pm

    I made this for my in office lunches this week. So good!

    ★★★★★

    Reply
  15. Rebecca J says

    Posted on 11/7 at 10:14 pm

    Do you really mean 16oz of kale? That was my whole bag, which is about 16 cups by size. The video looked like the amount of kale was close to the same amount as the quinoa when prepared, so I figured that weight of kale wasn’t what you meant, but had to guess on my own then tonight. I found it to be too oily for me, but I will always wonder if it was the mystery amount of kale!

    Reply
    • Madeline says

      Posted on 11/8 at 9:28 am

      16oz chopped should not be 16 cups. I always recommend following the recipe as written for best results!

      Reply
      • Rebecca J says

        Posted on 11/8 at 2:27 pm

        I did follow the recipe, and I purchased Kale pre-chopped, in a bag that is 10+ cups by size but 16oz by weight. That’s why I asked for a size estimate, which isn’t here in the recipe. So I’m still not sure at all how much you meant! If you could give me an estimate of the size of your chopped kale, I’d be ever so grateful.

        Reply

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Hi, I'm Madeline! I am so excited to share my healthy and approachable recipes with you. Here you will find simple, comforting recipes that the whole family will enjoy. Turn on your favorite playlist or podcast and let's get cooking!

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