kale quinoa and cranberry salad

Kale Quinoa and Cranberry Salad

Course Salad
Servings 9 1 cup servings
Author Julie Daniluk R.H.N


  • 1 cup quinoa yields 4 cooked cups
  • 2 1/2 cups water divided
  • 8 cups kale yields 4 steamed cups, stems removed, cut into ribbons
  • 1/2 cup pumpkin seeds
  • 1/2 cup dried cranberries juice-sweetened
  • Dressing:
  • 1/4 cup pumpkin seed butter use almond butter if you can’t find pumpkin
  • 1/4 cup apple cider
  • 1/2 lemon juiced
  • 1/2 tsp salt reduce if needed


  1. Place quinoa and 1.5 cups of water into a medium pot.
  2. Bring to a boil, reduce heat, then simmer for 15 minutes.
  3. Remove from heat for five minutes, then fluff with a fork. Let cool.
  4. Place kale and 1 cup water in a large pot and steam for two minutes. Drain well.
  5. Place cooked quinoa into kale pot.
  6. Add seeds and berries. Mix well to combine.
  7. Mix all dressing ingredients together in a bowl and add to pot.
  8. Combine well. Serve warm immediately or chill and serve.