This flavor packed Cranberry Pecan Salad features a tasty base of kale, quinoa, chickpeas, cranberries and red onion sprinkled with toasted pecans and feta and tossed in a light lemon dressing.
Using a combination of chickpeas, quinoa, and kale as a salad base is one of my secrets to turning a bowl of leafy green rabbit food into something filling, flavorful, and perfectly meal preppable.
Is preppable even a word? Let’s just pretend it is because this month has been bonkers and my brain has officially turned into scrambled eggs at this point.
This nutrient-dense trio pops up in several of my favorite salad recipes and based on the glowing reviews, you guys are loving it too!
Quinoa Kale Salad
recipe linkToday’s variation of this classic combo involves toasted pecans, dried cranberries, creamy feta, and a zippy citrus dressing that is a total breeze to make!
Optional Extras
You can add any extra vegetables your heart desires. Add your favorite extras or make the salad as written, whatever floats your boat!
Avocado, chopped broccoli or cauliflower, shredded carrots, and even roasted butternut squash are all tasty and nutrient-dense options and would pair well with the flavors in this salad. Sliced or diced apple would be great if you want some extra sweetness and they’ll totally compliment the cranberries.
If you add a bunch of extras, simply double the dressing recipe so you’ll have extra to drizzle over all the veggie goodness.
No pecans? No problem! Toasted walnuts are a great swap. Roasted and lightly salted sunflower seeds make a tasty topper too.
Cranberry Pecan Salad with lemon dressing
This rockin’ recipe yields 6 side salads or 3 larger portions.
As written this superfood salad is vegetarian, gluten-free, and meal-prep friendly too. For a salad that is both dairy-free and vegan, simply skip the optional feta and you’re good to go!
All the plant-based protein in this salad makes it filling enough to enjoy on it’s own for lunch or as a main dish for dinner but it can also be served up as a side salad or a take along dish for a party or potluck.
Cranberry Pecan Salad
Ingredients
- ½ cup dry quinoa
- ¾ cup water
- salt and pepper to taste
- ½ cup chopped pecans
- 2 cups chopped kale
- 1 can chickpeas (15 oz) drained and rinsed
- ½ cup dried cranberries
- ¼-⅓ cup finely chopped red onion
- ½ cup crumbled feta cheese (optional) skip if vegan
LIGHT LEMON DRESSING
- 1.5 lemons (freshly juiced)
- 3 TBSP avocado oil or light olive oil
- 1 tsp white wine vinegar or red wine vinegar
- 1 clove garlic
- ¼ tsp sea salt
- ¼ tsp black pepper
Instructions
COOK THE QUINOA
- Rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
- Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- Once the quinoa is ready, fluff with a fork and season with salt and pepper, to taste. Transfer to a medium bowl or a dinner plate to cool.
- To save on time, prep the rest of the salad ingredients while the quinoa cooks.
TOAST THE PECANS
- Oven Instructions: Preheat oven to 350ºF. Spread chopped pecans on a baking sheet and toast in the oven until they darken a shade or two and smell nutty, 4-5 minutes. Check nuts at 4 min and keep an eye on them for remainder of the bake time. Set aside.
- Stove Top Instructions: To toast pecans, add to a medium stainless steel skillet over medium heat, and toast the pecans until browned and fragrant, stirring occasionally, about 2-5 minutes.
- Transfer toasted pecans to a plate or cutting board to fully cool; the nuts will crisp as they cool.
PREP THE SALAD
- For the super simple lemon dressing, whisk together avocado or olive oil, fresh squeezed lemon juice, vinegar, salt, and pepper. Peel and finely mince/press one clove of garlic and whisk into to dressing. Alternatively pile the ingredients in a lidded mason jar and shake to combine. Set aside.
- PRO TIP: to take the bite out of the onion, add to the freshly made dressing and let it marinate while you prep the remainder of the salad.
- Wash and dry kale leaves. Remove the leaves from the stem and finely chop into small pieces. Add to a large mixing bowl and massage with a drizzle of oil and a pinch of salt for extra-tender, silky kale that tastes GREAT!
- To the mixing bowl with the kale, add all the remaining ingredients and drizzle the dressing on top. Mix well and enjoy! Additional salt and pepper may be added if desired.
- You can dive in right away or chill before serving. I love it both ways!
MEAL PREP OPTION
- Store toasted pecans in an airtight container on the counter (to keep them crispy) and place the dressed salad in the fridge. The dressing will soak into the salad and amplify the flavor even more. Love it so!
- Prepped salad can be enjoyed for up to 4 days.
Notes
Nutrition
Q: Can I make this salad vegan?
Yes absolutely! There are some super tasty vegan feta cheeses that many grocery stores now carry but you can also just skip this ingredient. To add some extra flavor and texture in its place, you could add cubed avocado and/or minced red onion.
Q: WHAT KIND OF QUINOA should I USE?
This salad uses white quinoa, but red quinoa or tri-color quinoa may be used as well. I love all three options for quinoa salads and they’re all healthy choices.
White quinoa tends to be a bit fluffier, making it a good starter quinoa. If you’re new to quinoa or need some process photos and tips on cooking it, check out my handy dandy “how to cook quinoa” tutorial!
I’ll often make a big batch of cooked quinoa on Sundays so I can easily add it to salads and side dishes all week long. It’s also a great mix-in for soup and chili!
If you get a chance to try this delicious cranberry pecan salad recipe, let me know!
Leave me a comment here (LOVE checking those daily!) and tag @PEASandCRAYONS on Instagram so I can happy dance over your tasty creations. I can’t wait to see what you whip up!
Questions & Reviews
This is the best salad I’ve ever had! Forgot the chickpeas, but didn’t miss them.
DAY = MADE! Thank you Beverly!