Introduction
Looking for a nutritious and vibrant salad that’s packed with flavor and perfect for any meal? Look no further than the Kale Quinoa Cranberry Salad with Maple Tahini Dressing! This nutrient-dense salad is a wholesome choice, offering a delicious combination of sweet, nutty, and tangy flavors that will make your taste buds dance. Whether you’re looking for a healthy lunch, a light side dish, or a make-ahead option for the week, this salad delivers. The maple tahini dressing ties everything together perfectly, making it a real treat for your palate.
This recipe is not just about flavor—it’s also a powerhouse of nutrition. With quinoa as a base, loaded with fiber and protein, and kale, one of the most nutritious leafy greens, this salad is perfect for a variety of diets. So, whether you’re vegan, vegetarian, or just looking to boost your intake of healthy ingredients, this salad has something for everyone.
What is Kale Quinoa Cranberry Salad with Maple Tahini Dressing?
The Kale Quinoa Cranberry Salad with Maple Tahini Dressing is a colorful and nutrient-packed salad made with a variety of fresh ingredients. The salad features quinoa, which provides a great source of plant-based protein, kale, a leafy green superfood known for its antioxidants and vitamins, dried cranberries for a touch of sweetness, and toasted nuts for crunch. The maple tahini dressing is the star of the show, offering a creamy, tangy flavor with a hint of sweetness from the maple syrup. This combination of ingredients makes for a well-balanced, filling dish that can be served as a main course or a side dish.
Origin of Kale Quinoa Cranberry Salad with Maple Tahini Dressing
While the Kale Quinoa Cranberry Salad with Maple Tahini Dressing is a modern take on nutritious salads, its roots lie in the growing trend of healthy eating that embraces whole, plant-based foods. Kale has become a staple ingredient in health-conscious kitchens around the world, known for its high nutrient content, especially vitamin K, vitamin C, and fiber. The addition of quinoa, a gluten-free grain that originated from the Andes mountains of South America, brings a healthy dose of protein and complex carbohydrates. The salad also features dried cranberries, which are often used for their tartness and antioxidants.
The creation of the maple tahini dressing adds an extra layer of richness and balance, combining the nutty flavor of tahini with the sweetness of maple syrup—a duo that pairs beautifully with the other ingredients.
Ingredients with Quantity
To make this delicious and healthy salad, you will need the following ingredients (serves 4-6):
Salad:
- 1 cup quinoa (uncooked)
- 2 cups water or vegetable broth
- 4 cups kale, stems removed and finely chopped
- ½ cup dried cranberries
- ½ cup toasted almonds or pecans, roughly chopped
- ½ cup crumbled feta cheese (optional)
- 1 small apple or pear, diced (optional, for added sweetness)
Maple Tahini Dressing:
- ¼ cup tahini
- 3 tbsp maple syrup
- 2 tbsp lemon juice (freshly squeezed)
- 2 tbsp olive oil
- 2–3 tbsp warm water (to thin, as needed)
- ½ tsp salt
- ¼ tsp black pepper
Step-by-Step Directions and Preparation Method
1. Cook the Quinoa
Start by rinsing the quinoa under cold water to remove any bitter coating. In a medium saucepan, bring the water or vegetable broth to a boil. Once it boils, add the rinsed quinoa, reduce the heat to low, and cover the saucepan. Let it simmer for about 15 minutes or until the water is absorbed and the quinoa is tender. Once done, fluff it with a fork and let it cool slightly.
2. Prepare the Kale
While the quinoa is cooking, prepare the kale. Place the chopped kale in a large bowl and sprinkle a pinch of salt over it. Using your hands, massage the kale for about 2-3 minutes. This helps soften the leaves, making them more tender and reducing the bitterness. This step is key to ensuring the kale is easy to eat and adds a pleasant texture to the salad.
3. Make the Maple Tahini Dressing
In a small bowl, whisk together the tahini, maple syrup, lemon juice, olive oil, salt, and black pepper. Once the ingredients are combined, slowly add the warm water, one tablespoon at a time, until you achieve a smooth, creamy dressing that’s pourable but not too thin.
4. Assemble the Salad
Once the quinoa has cooled slightly, add it to the massaged kale in the large bowl. Toss in the dried cranberries, toasted almonds or pecans, and diced apple or pear (if you’re using it). Pour the maple tahini dressing over the salad and toss everything together gently, making sure all the ingredients are coated evenly.
5. Optional Topping
For an added creamy touch, top the salad with some crumbled feta cheese. If you’re making a vegan version, you can skip the feta or opt for a plant-based cheese alternative.
Tips & Variations
Roasted Vegetables
For a heartier salad, consider adding roasted sweet potatoes or butternut squash cubes. Their slightly caramelized flavors pair beautifully with the tangy dressing and nutty quinoa.
Seasonal Changes
During the winter season, you can swap the dried cranberries for pomegranate seeds. Pomegranate seeds provide a burst of freshness and a touch of tartness that’s perfect for the cooler months.
Extra Crunch
For an extra layer of crunch, you can sprinkle pumpkin seeds or sunflower seeds on top of the salad just before serving.
Make-Ahead Tips
This salad can be made ahead of time. Prepare the salad ingredients and store them in an airtight container in the fridge, but keep the dressing separate. When you’re ready to serve, simply toss the dressing with the salad for the freshest taste.
Vegan Version
To make this salad completely vegan, simply skip the feta cheese or replace it with a plant-based cheese alternative.
FAQs: Kale Quinoa Salad
Can I make Maple Tahini Dressing Salad ahead of time?
Yes! This salad is perfect for meal prep. You can prepare the salad ingredients ahead of time and store them in an airtight container in the fridge for up to 3 days. Just remember to keep the dressing separate and toss it in just before serving.
Can I use a different type of green?
While kale is the star of this salad, you can substitute it with other greens like spinach or arugula if you prefer. Keep in mind that kale offers a sturdier texture, while spinach will be more delicate.
Is Kale Quinoa Salad gluten-free?
Yes, this Kale Quinoa Cranberry Salad is naturally gluten-free as long as you ensure your tahini and other ingredients are free from gluten contamination.
How long will the dressing last?
The maple tahini dressing can be stored in the refrigerator for up to 1 week. Just give it a good stir or shake before using, as the tahini may separate over time.
Conclusion: Kale Quinoa Cranberry Salad with Maple Tahini Dressing
The Kale Quinoa Cranberry Salad with Maple Tahini Dressing is the epitome of a healthy, satisfying meal. With a perfect balance of textures and flavors, it’s an ideal option for any occasion. Whether you’re enjoying it as a light lunch, a hearty side dish, or prepping it ahead for the week, this salad is packed with nutrients, fiber, and protein that your body will thank you for. Plus, the maple tahini dressing adds the perfect touch of creamy, tangy, and sweet goodness. So, why wait? Try this recipe today and indulge in the goodness of this vibrant, nutrient-packed salad!
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Kale Quinoa Cranberry Salad with Maple Tahini Dressing: A Nutritious, Flavor-Packed Recipe for Every Occasion
- Total Time: 35 mins
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
The Kale Quinoa Cranberry Salad with Maple Tahini Dressing is a colorful and nutrient-packed salad made with a variety of fresh ingredients. The salad features quinoa, which provides a great source of plant-based protein, kale, a leafy green superfood known for its antioxidants and vitamins, dried cranberries for a touch of sweetness, and toasted nuts for crunch. The maple tahini dressing is the star of the show, offering a creamy, tangy flavor with a hint of sweetness from the maple syrup. This combination of ingredients makes for a well-balanced, filling dish that can be served as a main course or a side dish.
Ingredients
🥗 Salad:
1 cup quinoa (uncooked)
2 cups water or vegetable broth
4 cups kale, stems removed and finely chopped
½ cup dried cranberries
½ cup toasted almonds or pecans, roughly chopped
½ cup crumbled feta cheese (optional)
1 small apple or pear, diced (optional, for sweetness)
🥄 Maple Tahini Dressing:
¼ cup tahini
3 tbsp maple syrup
2 tbsp lemon juice (freshly squeezed)
2 tbsp olive oil
2–3 tbsp warm water (to thin, as needed)
½ tsp salt
¼ tsp black pepper
Instructions
1. Cook the Quinoa
Rinse quinoa under cold water.
In a medium saucepan, bring water or broth to a boil. Add quinoa, reduce heat to low, cover, and simmer 15 minutes until water is absorbed.
Fluff with a fork and let cool slightly.
2. Prepare the Kale
Place chopped kale in a large bowl and massage lightly with a pinch of salt for 2–3 minutes until leaves soften slightly. This helps reduce bitterness and makes it tender.
3. Make the Dressing
In a small bowl, whisk together tahini, maple syrup, lemon juice, olive oil, salt, and pepper.
Add warm water 1 tbsp at a time until desired consistency is reached — creamy but pourable.
4. Assemble the Salad
Add cooled quinoa to the massaged kale.
Mix in dried cranberries, toasted nuts, and diced apple/pear (if using).
Pour dressing over the salad and toss gently to coat everything evenly.
Top with crumbled feta cheese (optional).
Notes
Packed with nutrients and vibrant flavors, this salad is perfect as a light lunch or a hearty side. The sweet-tangy cranberries and creamy maple tahini dressing make every bite refreshing and satisfying.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Salad, Main or Side
- Method: Vegan, Gluten-Free
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 10g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 8g
- Cholesterol: None
Keywords: Kale Quinoa Salad, Maple Tahini Dressing Salad, Healthy Kale Salad Recipe, Quinoa Cranberry Salad
