Winter Kale Salad with Lemonmaple Quinoa Cranberries

Q: Is this salad healthy and how can I make it lower calorie or higher protein?

The recipe is nutrient-dense: expect roughly 480 kcal, ~14 g protein, ~6–8 g fibre per serving depending on portions and add-ins. To cut calories, use less oil in the vinaigrette, skip the cheese, or reduce nuts and add more kale and apple. To boost protein, fold in grilled chicken, baked tofu, chickpeas or extra quinoa — great if you want it as a hearty main rather than a side.

My GoTo Kale Salad with Quinoa and LemonMaple Vinaigrette

By Emma SterlingSeptember 25, 2025

4.60 (5 Ratings)

Table of Contents

Quick Hook

Kale Salad with Quinoa and cranberries is my winter comfort food. Honestly, I made it after a long grocery run. The mix tastes bright, sweet, and nutty all at once.

I first learned the trick of using warm quinoa. It makes the greens relax. That little move turned a salad into a real meal.

Brief Overview

This recipe feels like a modern grain bowl. It borrows from Mediterranean and autumn flavors. Think a cross between a Quinoa Kale Bowl and a Mediterranean Salad With Kale & Quinoa .

Difficulty is medium. You’ll juggle a few small tasks. Total time: About 40– 45 minutes. Yields four hearty main servings. Or six as a side.

A quick stat to impress guests: cooked quinoa has about eight grams of protein per cup. Impressive for a salad.

Main Benefits

Top benefit? It’s both filling and light. The quinoa brings protein. The kale brings fiber and iron.

This is ideal for meal prep. It keeps well for three days. I often pack it as a Kale and Quinoa Meal Prep Salad .

What makes it special is texture. Chewy kale, fluffy quinoa, tart cranberries, toasted almonds. It’s like a warm cold hug. I call it my Lemon Maple Quinoa Salad on chilly evenings.

I’ve tried a bunch of versions. Once I mimicked a Smitten Kitchen Kale And Quinoa Salad . Another time I made a Warm Quinoa and Kale Grain Salad for guests.

Each time the massaging step saves the day. Seriously, don’t skip it.

I remember burning nuts once. Oops. Lesson learned: toast them on medium and watch closely. A minute too long and you lose that crunchy magic.

This salad also doubles as a Kale Grain Bowl base. Swap apples for pears, add roasted squash, or go with a Kale, Quinoa and Cranberry Salad with Toasted Almonds vibe.

The dressing is simple but crucial.

Next up, let’s move to the ingredients. I’ll list them in the order you’ll use them.

Ingredients & Equipment

Main Ingredients

For the quinoa stage use 1 cup dry quinoa (185 g) . Rinse well. Use 2 cups water or low-sodium vegetable broth (480 ml) .

Cook until fluffy, about 12 15 minutes .

For the salad stage use 8 cups kale (200 240 g) , stems removed and thinly sliced. Add 1/3 cup dried cranberries (50 g) .

Add 1/2 cup toasted sliced almonds (60 g) . Optional cheese 1/2 cup crumbled feta (75 g) . Small red onion or scallions, one small.

One medium apple or pear optional.

For the dressing use 3 tbsp extra virgin olive oil (45 ml) . Add 2 tbsp fresh lemon juice (30 ml) . Add 1 tbsp pure maple syrup (15 ml) .

Add 1 tsp Dijon mustard (5 ml) . Finish with 1/4 tsp fine sea salt (1.5 g) and a pinch of pepper.

Quality tips. Use firm, glossy kale leaves. Look for tight leaves. Buy fresh, plump cranberries. Choose raw almonds, not pre-roasted.

I call this my own winter version of a Quinoa Kale Bowl . Once I forgot to rinse quinoa. Bitter mess. Never again.

Seasoning Notes

Essential spices are simple. Salt, black pepper, garlic. Lemon brightens everything. Maple adds warmth.

Try thyme or crushed red pepper for bite. Add a splash of apple cider vinegar for acidity. A teaspoon of smoked paprika works well.

Quick swaps work. No maple, use honey or agave. No almonds, use pepitas. No feta, use a vegan crumbly cheese.

This recipe fits many names. Think Kale Salad With Quinoa And Cranberries , Lemon Maple Quinoa Salad , and Massaged Kale and Quinoa Salad .

It also reads like a Kale, Quinoa and Cranberry Salad with Toasted Almonds or a Warm Quinoa and Kale Grain Salad .

I often make this as a Kale and Quinoa Meal Prep Salad . Nostalgic cooks might call it a Smitten Kitchen Kale And Quinoa Salad riff.

You get the idea.

Fun stat. Cooked quinoa has about 8 g protein per cup . Good fuel.

Equipment Needed

Essential tools only. Use a medium saucepan with lid. Bring quinoa to a boil then simmer 12 15 minutes .

Use a fine mesh sieve to rinse quinoa. Use a large bowl to massage kale. Use a small skillet to toast nuts.

Use a jar for dressing.

Household alternatives work. No sieve, use a bowl and slotted spoon. No salad spinner, use a clean towel to dry leaves. Simple gear keeps things easy.

Cooking Method

Prep Steps Start with essential mise en place. Rinse 1 cup quinoa and measure 2 cups water. Strip kale stems and thinly slice leaves.

Toast nuts and grate garlic. Chop apple and slice onion. Make the dressing in a jar to save time.

Time saving tips: cook quinoa while you prep kale. Toast nuts last so they stay crunchy. Use a salad spinner or a towel to dry kale fast.

Safety reminders: watch hot pans when toasting nuts. Use a stable board and keep fingers tucked when slicing.

step-by-step Process

Rinse quinoa. Combine with water in a saucepan. Bring to boil, then reduce to low and simmer 12– 15 minutes until liquid is gone.
Remove from heat. Fluff with a fork and let rest 5– 10 minutes ; cool to warm.
Toast almonds in a dry skillet over medium heat for 2– 4 minutes until fragrant. Transfer out immediately.
Massage kale with a pinch of salt and 1 2 tsp vinaigrette for 1– 2 minutes until leaves darken and soften.
Toss warm quinoa into the kale. Add cranberries, nuts, onion, apple, and cheese. Drizzle most of the vinaigrette. Toss well.
Let the salad rest 5– 10 minutes so flavors meld. Finish with lemon zest and extra nuts.

Visual cues for doneness: quinoa looks translucent with a small white spiral. Kale turns darker and feels tender. Nuts should be light golden, never brown.

Critical temperature points: boil then simmer quinoa on low. Toast nuts on medium heat and remove at the first fragrant puff.

Pro Tips Honestly, warm quinoa changes everything. It relaxes the kale fast. Use warm quinoa for a great Massaged Kale and Quinoa Salad texture.

Save extra dressing in a jar it keeps a week.

Expert shortcuts: rinse quinoa in advance and store dry in the fridge. Toast nuts in the microwave for 30 45 seconds if you’re in a rush. Common mistakes: under massaging kale and over toasting nuts.

make-ahead options: cook quinoa and toast nuts 1 day ahead . Massage kale and store separately. Assemble up to 2 hours before serving.

Fun note: quinoa is a complete protein with about 8 grams per cooked cup. I learned that while trying to impress a date.

It worked. Try this for a cozy Warm Quinoa and Kale Grain Salad or a festive Kale Salad With Quinoa And Cranberries .

Recipe Notes

Oh my gosh, if you make this once, you’ll get hooked. Fun fact: quinoa is a complete protein. That makes the Quinoa Kale Bowl more than just a side.

When I toss together Kale Salad with Quinoa and cranberries, the kitchen smells like fall. I once overcooked the quinoa.

Lesson learned: keep it fluffy.

Serving Suggestions

Serve on a shallow bowl for drama. Use a wide spoon to mound the salad. Top with avocado slices for cream. A sprinkle of toasted almonds gives great crunch.

Pair it with roasted lemon herb chicken. Or try pan-seared salmon. For drinks, a crisp Sauvignon Blanc works. For non-alcoholic, iced green tea hits the spot.

If you love Mediterranean notes, think Mediterranean Salad With Kale & Quinoa . For holiday flair, the Kale, Quinoa and Cranberry Salad with Toasted Almonds sings.

Storage Tips

Cool fully before storing. Store in an airtight container. Keeps well in the fridge for 3 4 days .

Freezing? Not ideal. The kale gets soggy. If you must, freeze quinoa only. Thaw in the fridge overnight.

Reheat gently. Warm quinoa in a pan over low heat. Add a splash of water. Toss with fresh kale after reheating. This gives a Warm Quinoa and Kale Grain Salad vibe.

Variations

Want vegan? Skip the feta. Add extra pepitas. Swap maple for agave for a vegan friendly dressing. Need low-carb? Cut apples and cranberries and add roasted squash.

Seasonal swaps: use roasted butternut in autumn. In spring, add thin asparagus ribbons. Try the Lemon Maple Quinoa Salad angle in warm months.

Or riff on Smitten Kitchen Kale And Quinoa Salad ideas for texture tweaks.

Nutrition Basics

Simple take: one serving gives protein, fiber, and healthy fats. Quinoa supplies all nine essential amino acids. Kale brings vitamins A and K.

The salad is filling. It’s great for meal prep. Nutrient dense without being heavy.

Honestly, this is one of my go-to meals. It travels well. It keeps better than most greens. Try the Massaged Kale and Quinoa Salad trick and you’ll be sold.

Go make it. Taste as you go. Enjoy the crunch, tang, and sweet. You got this.

Frequently Asked Questions

How can I make Kale Salad with Quinoa and cranberries ahead for meal prep?

For best texture, store components separately: keep quinoa, massaged kale, vinaigrette, and crunchy toppings (toasted nuts/seeds) in different containers. Quinoa and kale can be combined the day of eating and dressed just before serving the salad will keep 3 4 days in the fridge.

If you must assemble in advance, add dressing sparingly and pack avocado or delicate toppings separately to avoid sogginess.

Why is my kale still bitter or chewy after massaging, and how do I fix it?

Massaging softens kale but you need to do it right: remove stems, slice thin, add a pinch of salt or a teaspoon of dressing and rub for 1 2 minutes until leaves darken and feel tender.

If it’s still tough, let it rest 10 15 minutes after massaging or briefly blanch leaves for 20 30 seconds and cool in ice water. Use Lacinato (dinosaur) kale if you want less chew than curly kale.

What are good substitutions if I don’t have dried cranberries or feta for Winter Kale Salad with Lemon Maple Quinoa & Cranberries?

Swap dried cranberries for chopped dried apricots, cherries, or raisins, or use fresh pomegranate seeds for a tart pop. For feta, try crumbled goat cheese, a dairy-free crumbly cheese, or boost toasted pepitas and almonds for richness if you want to keep it vegan.

You can also add roasted squash or apples for seasonal warmth and texture.

How do I cook quinoa so it’s fluffy and not gummy?

Rinse quinoa well to remove bitter saponins, then use a 1:2 quinoa-to-liquid ratio, bring to a boil, cover, reduce to low and simmer 12 15 minutes without stirring. Remove from heat, fluff with a fork and let it sit covered for 5 10 minutes that rest is the secret to light, separate grains.

For more flavour, cook in low-sodium vegetable broth and avoid over stirring while it cooks.

Is this salad healthy and how can I make it lower calorie or higher protein?

The recipe is nutrient dense: expect roughly 480 kcal, ~14 g protein, ~6 8 g fibre per serving depending on portions and add-ins. To cut calories, use less oil in the vinaigrette, skip the cheese, or reduce nuts and add more kale and apple.

To boost protein, fold in grilled chicken, baked tofu, chickpeas or extra quinoa great if you want it as a hearty main rather than a side.