Harvest Kale & Quinoa Salad with Cranberries and Pumpkin Seeds
Elevate your Thanksgiving feast with this vibrant and nutrient-rich Harvest Kale & Quinoa Salad. Combining earthy kale with protein-packed quinoa, this salad is a delightful medley of textures and flavors. The addition of juicy dried cranberries provides a natural sweetness, while crunchy pumpkin seeds add a satisfying crunch and a boost of immune-supporting nutrients. Lightly dressed with a zesty dressing of apple cider and lemon juice, this salad can be enjoyed warm or chilled, making it a versatile dish for any gathering. Perfect as a nourishing side or a wholesome main, it’s sure to impress your guests and leave them feeling vibrant and energized. Celebrate the flavors of the season with this colorful and healthful salad that brightens up any table.
N/A
Servings
133
Calories
9
Ingredients
Ingredients
quinoa
1 cup (rinsed)
water
2.5 cups, divided (for cooking quinoa and steaming kale)
kale
8 cups (stems removed, cut into ribbons)
pumpkin seeds
1/2 cup (raw or roasted)
dried cranberries
1/2 cup (juice-sweetened preferred)
pumpkin seed butter
1/4 cup (or almond butter)
apple cider
1/4 cup (or apple juice)
fresh lemon
1/2, juice of (freshly squeezed)
salt
1/2 teaspoon (reduce if preferred)
Instructions
1
Begin by rinsing the quinoa under cold water to remove any bitterness. In a medium pot, combine the rinsed quinoa with 1.5 cups of water. Bring it to a boil over high heat, then reduce the heat to low and let it simmer for about 15 minutes, or until the quinoa is cooked and the water is absorbed. Once done, remove from heat, cover, and let it sit for 5 minutes before fluffing it with a fork. Allow the quinoa to cool slightly.
2
In a large pot, add 8 cups of kale and 1 cup of water. Steam the kale for approximately 2 minutes, just until it is vibrant in color and tender. Drain the kale well to remove any excess water.
3
In the pot with the steamed kale, add the cooked quinoa, pumpkin seeds, and dried cranberries. Gently toss the mixture to combine all the ingredients evenly.
4
In a separate small bowl, whisk together the pumpkin seed butter (or almond butter), apple cider (or juice), the juice of half a lemon, and salt until smooth. Pour the dressing over the quinoa and kale mixture.
5
Toss everything together until the salad is well coated with the dressing. You can serve it warm immediately or chill it in the refrigerator for a refreshing cold salad. Enjoy your nutritious and delicious Thanksgiving Kale Salad!
Nutrition Information
6g
Fat
13g
Carbs
4g
Protein
4g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the Harvest Kale & Quinoa Salad?
It is a nutrient-rich Thanksgiving side or main dish combining earthy kale, protein-packed quinoa, sweet dried cranberries, and crunchy pumpkin seeds with a zesty apple cider dressing.
Is this Harvest Kale & Quinoa Salad vegan?
Yes, this recipe is vegan as it contains no animal products.
Is this recipe gluten-free?
Yes, the salad is naturally gluten-free.
How many calories are in one serving?
Each serving contains approximately 133 calories.
What is the protein content of this salad?
This salad provides 4 grams of protein per serving.
How much fiber is in this kale and quinoa salad?
There are 4 grams of fiber per serving.
How long does it take to cook the quinoa?
The quinoa takes about 15 minutes to simmer, followed by 5 minutes of resting time.
How do I prepare the kale for this recipe?
The kale should have stems removed, be cut into ribbons, and then steamed for approximately 2 minutes until vibrant and tender.
What can I use if I do not have pumpkin seed butter?
You can substitute pumpkin seed butter with almond butter.
Can I substitute apple cider in the dressing?
Yes, apple juice can be used as a substitute for apple cider.
Should the salad be served warm or cold?
This versatile salad can be served immediately while warm or chilled in the refrigerator to be served cold.
How much fat is in this recipe?
The salad contains 6 grams of fat per serving.
How many carbohydrates are in a serving?
There are 13 grams of carbohydrates per serving.
What is the purpose of rinsing the quinoa?
Rinsing the quinoa under cold water helps to remove any natural bitterness from the grain.
What type of pumpkin seeds should I use?
You can use either raw or roasted pumpkin seeds for this recipe.
What type of cranberries are recommended?
Juice-sweetened dried cranberries are preferred for this salad.
How much water is needed to cook the quinoa?
You need 1.5 cups of water for 1 cup of rinsed quinoa.
How much kale is required for this recipe?
The recipe calls for 8 cups of kale ribbons.
Is there any salt in the dressing?
Yes, the dressing includes 1/2 teaspoon of salt, though this can be reduced if preferred.
What ingredients make up the dressing?
The dressing consists of pumpkin seed butter (or almond butter), apple cider (or juice), fresh lemon juice, and salt.
Is this recipe suitable for a vegetarian diet?
Yes, this recipe is 100% vegetarian.
How much lemon juice is needed?
The recipe requires the juice of half a fresh lemon.
How many total ingredients are used?
There are 9 ingredients in total, including salt and water.
Can this be used as a main dish?
Yes, while it is a great side, the quinoa and seeds make it a wholesome main dish option.
What tags are associated with this recipe?
Tags include Thanksgiving, salad, kale, quinoa, healthy, vegetarian, gluten-free, vegan, fall recipes, and side dish.
Does the recipe specify a sodium content?
The specific sodium content is not listed in the nutritional facts provided.
How much water is used for steaming the kale?
One cup of water is used to steam the 8 cups of kale.
Is there any cholesterol in this salad?
The cholesterol content is not specified, but the ingredients are naturally cholesterol-free.
What texture do the pumpkin seeds provide?
The pumpkin seeds add a satisfying crunch to the salad.
Is this a good recipe for the fall season?
Yes, with ingredients like kale, pumpkin seeds, and apple cider, it is specifically curated for the fall season.