Harvest Grain and Kale Salad with Cranberry Vinaigrette

This is a quinoa and kale salad with shredded carrots, dried cranberries, chopped walnuts and feta, tossed in a cranberry vinaigrette. The mix is crunchy from the walnuts and kale, chewy and sweet from the cranberries, and tangy from the dressing and the feta. It makes 4 servings, with a serving listed as 1 cup.

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Prep is 15 minutes and cooking the quinoa takes another 15, so the salad is ready in 30 minutes. It can also be made a day ahead.

What Goes in the Bowl

• Cooked quinoa (2 cups): the grain base. Cooking it ahead of time saves minutes.
• Chopped kale (4 cups): the bulk of the salad. Wash it well to remove grit and chop it into bite-sized pieces, which also helps the vinaigrette coat the leaves evenly.
• Shredded carrots (1 cup): natural sweetness and crunch.
• Dried cranberries (½ cup): chewy sweetness against the savory ingredients.
• Chopped walnuts (½ cup): a nutty crunch.
• Feta (½ cup): creamy and tangy, and it goes well with the cranberries and the kale.

Putting It Together

Combine the kale, quinoa, carrots, cranberries and walnuts in a large bowl. Whisk the cranberry vinaigrette in a small bowl, pour it over the salad, and toss. Top with the feta just before serving.

For a vegan version, leave out the feta.

Making It Ahead

The salad can be assembled a day in advance. Keep the vinaigrette separate and add it right before serving so the kale stays crisp and fresh. If you want to prepare for the week, store the salad components in bulk in the refrigerator.

Variations and Swaps

• More protein: grilled chicken, chickpeas or tofu make it a fuller meal.
• Summer vegetables: cherry tomatoes or cucumbers add a cool crunch.
• Fall vegetables: roasted sweet potatoes or butternut squash bring a warm, earthy flavor.
• Other nuts and seeds: pumpkin seeds can replace the walnuts.
• Other dressings: a lemon-tahini dressing gives a zestier salad, and a balsamic glaze gives a richer one.

How to Serve It

It works as a light main with grilled chicken or tofu, or as a side that adds crunch next to heartier dishes. A bowl of tomato basil or lentil soup goes well with it, and so do sandwiches or wraps. To serve it with some style, layer the ingredients in a clear bowl or jar so the colors show, with extra feta or a few whole walnuts on top.

Nutrition per Serving

One serving of 1 cup has about 320 calories, 15 grams of fat (3 grams saturated), 40 grams of carbohydrates, 7 grams of fiber, 8 grams of sugar, 10 grams of protein and 200 milligrams of sodium.

FAQ

Can I make this salad ahead of time?

Yes. Prepare it a day in advance and add the cranberry vinaigrette right before serving to keep the kale fresh and crunchy.

Can I make it vegan?

Yes. Leave out the feta. The salad is still flavorful without it.

Can I add other ingredients?

Yes. Grilled chicken or chickpeas add protein, and seasonal vegetables work too.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us