Kale Cranberry Quinoa Salad

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

Course Side

Cuisine American

Keyword kale and quinoa salad, kale quinoa salad, quinoa salad cranberries

Prep Time 10

Cook Time 20

Servings servings

Calories 270kcal

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.
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.
Chop kale into thin shreds. Pour cooked quinoa, toasted almonds and dried cranberries into the bowl with the kale.
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