Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (29)
Cranberry Kale Quinoa Salad with Candied Pecans and Feta
NUTRITION · PER SERVING26M COOK
CAL 33%·PRO 29%
CARBS 46G28% OF CAL
9G FIBER21G SUGAR17G OTHER
FAT 49G68% OF CAL
8G SAT41G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty fall salad with tender kale, nutty quinoa, tart cranberries, creamy feta, and homemade candied pecans tossed in a light vinaigrette. Substantial enough to serve as a main course.
mainamericansaladbeans🥄 saucepan🍳 skilletgluten freevegetarian
View the full recipe on Peas and Crayons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ cup dry quinoa
- ¾ cup water
- ½ bunch of kale ((approx. 2-3 cups chopped kale))
- ⅓-½ cup dried cranberries
- 1.5 lemons (, juiced)
- 3-4 TBSP avocado oil (or light olive oil)
- 1 tsp white wine vinegar (to taste)
- 1 clove garlic (, peeled and minced)
- ¼ tsp salt
- ¼ tsp pepper
- 1 cup chopped pecans ((the smaller the better))
- 1 TBSP unsalted butter
- 2 TBSP brown sugar
- ⅛ tsp salt
- crumbled feta cheese ((regular or vegan feta))
- chopped broccoli florets
- crispy roasted chickpeas
- roasted sunflower seeds
- sliced almonds
At a glance
PER SERVING · TIME 26M
CAL 33%·PRO 29%
CARBS 46G28% OF CAL
9G FIBER21G SUGAR17G OTHER
FAT 49G68% OF CAL
8G SAT41G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 16m
- Sodium
- 496mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 484mg
- Calcium
- 196mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 496MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.