Three quarter view of kale quinoa salad in a serving bowl

Kale Cranberry Quinoa Salad

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

Recipe By: Madeline
Prep: 10 minutesCook: 20 minutesTotal: 30 minutes
Servings: 8 servings 1x


  • 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


  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. Pour cooked quinoa, toasted almonds and dried cranberries into the bowl with the kale.
  4. In a small bowl combine olive oil, apple cider vinegar, maple syrup and dijon mustard. Pour dressing over salad and toss to combine fully and serve!

** You can also take time to massage the kale in the dressing before mixing in the other ingredients. This is not necessary, but will result in a softer kale salad.


  • Best if enjoyed immediately. Can be stored in the fridge in an airtight container for up to 4 days.
  • Substitute dried cranberries with raisins
  • Substitute almonds with any toasted and chopped nuts that you like
  • You can use cooked and cooled wild rice in place of cooked quinoa
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.