Cranberry Kale Quinoa Salad with Cider
A hearty, fall-inspired salad featuring fluffy quinoa, tender sautéed kale, tart dried cranberries and toasted walnuts. Tossed in a zesty apple cider and sage dressing, it is delicious served warm or chilled.
Instructions
Step 1: Cook the quinoa
Prepare 1 cup of dry quinoa according to the package directions. Spread on a tray to cool slightly while you prep the rest.
Step 2: Sauté the kale
Warm a large skillet over medium heat. Add the kale with the 2 tsp of vegetable stock and a pinch of the salt. Sauté, stirring, for about 5 minutes until just tender. Set aside.
Step 3: Whisk the dressing
In a small bowl, whisk together the apple cider, apple cider vinegar, and dried sage. Season with half of the black pepper and salt to taste.
Step 4: Combine the salad
In a large bowl, mix the cooked quinoa, sautéed kale, dried cranberries, and walnuts.
Step 5: Dress and serve
Pour in your desired amount of dressing and toss until everything is coated. Taste and adjust salt and the remaining black pepper if needed. Serve warm or chilled.
Ingredients
- 1 cup of dry quinoa
- 2 cups of kale (packed, chopped or torn)
- 2 tsp of vegetable stock
- ⅔ cup of dried cranberries
- ⅔ cup of walnuts (toasted and chopped)
- ¾ cup of apple cider
- ½ cup of apple cider vinegar
- ¼ tsp of dried sage
- ¼ tsp of salt
- ¼ tsp of black pepper
Nutritional Info
per serving
- Calories:
- 280kcal
- Protein:
- 7.5g
- Carbs:
- 40g
- Fat:
- 11g