Quinoa Kale Cranberry Salad

Quinoa Kale Cranberry Salad


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With Quinoa being an excellent source of protein, this salad is sure to be a sweet and light lunch to keep you full until dinner time. Enjoy bare or give kale a mildly tangy twist with this simple recipe.

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Time needed

5 min preparation + 5 min cooking

Serving Size / Yield

2 servings


  • 4 cups baby kale
  • 1 cup quinoa, cooked
  • 4 tbs olive oil
  • 2 tbs white wine vinegar
  • 1/2 tsp Dijon mustard
  • 1/3 cup dried cranberries
  • 2 ounces of feta – cubed

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Roughly chop the baby kale and place in a large bowl.
Whisk together olive oil, white wine vinegar, and Dijon mustard. Pour half of the dressing over the chopped kale.
Add cranberries and feta to the kale and toss gently.
Next, add the cooked quinoa to the bowl with the kale, cranberries and feta.
Toss with remaining dressing and serve.

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