Kale, Quinoa and Cranberry Salad

Refreshing Salad Full of Summer Vibes
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main Course, Salad
Cuisine: Mediterranean
Keyword: Gluten Free, Main Course, Quick, Salad, Vegetarian
Servings: 4 Servings
Calories: 219kcal


For the dressing:

  • 1 Clove Garlic (Crushed)
  • 1 Lemon (Juiced)
  • 2 tbsp Olive Oil
  • 1 tbsp Honey

For the salad:

  • 200 grams Kale (Stems Removed)
  • 185 grams Quinoa (Cooked)
  • 20 grams Almonds (Chopped)
  • 30 grams Cranberries (Dried)
  • 2 tbsp Parmesan Cheese (Grated)


  • Cook quinoa according to instructions on the packaging.
  • Combine all the dressing ingredients in a small bowl, season with salt and pepper.
  • Place the chopped kale in a large bowl, and drizzle with the dressing. Massage the dressing into the kale with your fingers for about 2 minutes to soften.
  • Add in the cooked quinoa, chopped almonds and dried cranberries, then toss to combine.
  • Divide the salad between bowls and sprinkle with the parmesan cheese to serve.



Calories: 219kcal | Carbohydrates: 26g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 63mg | Potassium: 578mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5015IU | Vitamin C: 76mg | Calcium: 147mg | Iron: 3mg