Dinner

Cranberry Apple Quinoa Salad Recipe

ByElara Stone February 22, 2026February 22, 2026

Introduction

This Cranberry Apple Quinoa Salad is a vibrant and nutritious dish perfect for any season. With a delightful mix of sweet, tangy, and savory flavors, it’s an easy-to-make salad that combines quinoa, fresh apples, kale, and a zesty dressing. Ideal for a light lunch or a festive side, it’s sure to brighten up your table.

The image shows a white bowl filled with a layered salad on a white marbled surface. The first layer is a bed of dark green kale leaves, curly and fresh. The second layer contains light green diced apple chunks scattered evenly. On top of the apples are thin slices of purple-red onion, spread around. The next layer is made of small, fluffy white crumbles of cheese, distributed across the salad. Mixed in are cooked quinoa grains in shades of light brown and reddish-brown, adding a grainy texture. There are also deep red dried cranberries and glossy brown pecans scattered on the salad. A silver fork is placed inside the bowl on the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups water or low-sodium vegetable broth
3/4 cup tricolor quinoa, rinsed and drained
1/2 cup dried cranberries
1 large bunch curly kale (about 5 oz.), roughly chopped
Kosher salt
2 medium unpeeled apples, such as Granny Smith or Honeycrisp, chopped
1/4 small red onion, thinly sliced
1/3 cup toasted pecans, roughly chopped
2 oz. crumbled feta cheese
1 tablespoon Dijon mustard
1 tablespoon extra-virgin olive oil
1 tablespoon honey
Juice of 1 lemon
Pinch of crushed red pepper flakes
Freshly ground black pepper

Instructions

Step 1: In a medium saucepan over high heat, bring the water or vegetable broth to a boil. Add the rinsed quinoa, reduce heat to medium, cover, and simmer until the liquid is absorbed and the quinoa is tender, about 15 minutes. Remove from heat, fluff with a fork, then sprinkle dried cranberries on top. Cover and let steam for 5 minutes.
Step 2: While the quinoa cooks, place the chopped kale in a large bowl and sprinkle with 1 teaspoon of kosher salt. Massage the kale with your hands for about 1 minute, until it softens and darkens.
Step 3: Add the cooked quinoa with cranberries, chopped apples, sliced red onion, toasted pecans, and crumbled feta to the kale. Toss gently to combine all ingredients.
Step 4: In a small bowl, whisk together the Dijon mustard, extra-virgin olive oil, honey, lemon juice, and crushed red pepper flakes. Season the dressing with salt and freshly ground black pepper to taste.
Step 5: Pour the dressing over the salad and toss thoroughly to coat all the ingredients evenly. Serve immediately or chill for later.

Tips & Variations

For a nut-free version, substitute toasted pecans with toasted pumpkin seeds or omit them entirely.
Try using different types of kale or substitute with baby spinach for a milder flavor.
If you prefer a vegan salad, replace feta with a plant-based cheese or omit it.
Adding a handful of fresh herbs like parsley or mint can add an extra layer of brightness.
Make the salad a little heartier by adding cooked chickpeas or grilled chicken.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if you plan to store it longer or want to prevent the kale from becoming soggy. When ready to eat, toss the salad again and serve chilled or at room temperature. Reheating is not recommended, as the fresh ingredients are best enjoyed cold.

How to Serve

The image shows a white bowl filled with a fresh salad. The base layer is dark green kale leaves with a rough texture. On top, there are small white crumbles of cheese, light green cubes of apple, and thin slices of purple-red onion. Scattered through the salad are small round grains of quinoa in white and red colors, along with glossy dark red dried cranberries and brown pecan pieces. A silver fork is holding a small mixed bite of all these ingredients above the bowl. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white quinoa instead of tricolor quinoa?

Yes, white quinoa works perfectly and will produce a similar texture and flavor. Tricolor quinoa just adds a bit more color and visual appeal.

How do I massage kale properly?

Sprinkle the chopped kale with salt and gently rub and squeeze the leaves with your hands for about a minute. This process breaks down the tough fibers, making the kale softer and less bitter.