Quinoa, Kale, Cranberry and Pecan Salad

White bowl with salad and a fork.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

This quinoa kale salad with cranberries and pecans is a light, healthy salad that comes together quickly and is easy to make.  A great choice for lunch or a healthy side for dinner. 


  • 4 cups baby kale
  • 3/4 cup uncooked quinoa – cook quinoa as per the package instructions
  • 1 veggie bouillon cube
  • 4 tbs olive oil
  • 2 tbs white wine vinegar
  • 1/2 tsp dijon mustard
  • 1 small garlic clove minced or put through a press
  • 8 twists of black pepper from a pepper mill
  • 1 squeeze of honey – about 1 tsp
  • 2 tbs red onion – minced
  • 1/3 cup dried cranberries
  • 1/3 cup chopped pecans
  • 2 ounces of feta – cubed


  1. Roughly chop the baby kale and place in a large bowl.
  2. Whisk together olive oil, white wine vinegar, dijon mustard, minced garlic, black pepper and honey. Pour half of the dressing over the chopped kale.
  3. Cook dry quinoa according to package instructions. Add 1 veggie bouillon cube to the water.
  4. Add minced red onion, cranberries, chopped pecans and feta to the kale and toss gently.
  5. When the quinoa is done and cooled slightly, add it to the bowl with the kale, red onion, cranberries, pecans and feta.
  6. Toss with remaining dressing and serve.


If you make and enjoy this recipe, please leave a message and rating letting me know what you think.

Nutritional information is generated from an online nutritional calculator. This information is provided as a courtesy only and should not be considered a substitute for a professional nutritionist’s advice. Ingredients can vary and Green Valley Kitchen makes no guarantees to the accuracy of this information.