Cranberry Quinoa Christmas Salad with Feta and Kale: A Bright Holiday Side

Growing up, Christmas dinner always came with its own rhythm, the clatter of pans, the scent of cinnamon in the air, and that slightly frantic energy as everyone juggled oven space. Somewhere along the way, I realized that amid all the creamy potatoes and golden roasts, our holiday table was missing something fresh. That’s when this salad was born. A little tangy, a little sweet, and bursting with texture, the Cranberry Quinoa Christmas Salad with Feta and Kale is now a staple at my SoolFood holiday table.

It’s light enough to balance a heavy main, hearty enough to hold its own, and festive enough to draw compliments even before the first bite. Think: fluffy quinoa, jewel-like cranberries, creamy feta, crunchy toasted nuts, and hearty kale, all tied together with a citrusy vinaigrette. This isn’t just a salad. It’s the color and balance your Christmas dinner is begging for.

Why It Works So Well

This dish hits that sweet spot between nutritious and indulgent. The cranberries bring a holiday feel, while the kale offers structure and depth. Feta adds creaminess, quinoa gives it body, and toasted pecans? That’s the crunch that keeps folks coming back for seconds. And because you can prep it ahead (it actually gets better with time), it’s a gift to your holiday sanity.

Looking for dishes that pair well with it? Try our oven-free Air Fryer Carrots Recipe, they complement the salad’s texture without crowding your oven. And if you want a filling plant-based centerpiece, explore our High Protein Vegetarian Recipes, many are holiday-friendly. For a warm and cozy side, our Sweet Potato in Air Fryer is a match made in flavor heaven.

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Recipe: Cranberry Quinoa Christmas Salad with Feta and Kale

Ingredients

For the salad:

• 1 cup quinoa, rinsed
• 2 cups vegetable or chicken broth
• 3 packed cups kale, stems removed and chopped
• 1 cup dried cranberries
• ½ cup crumbled feta cheese
• ¼ cup toasted pecans or walnuts, chopped
• Zest of 1 orange

For the dressing:

• ¼ cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• Salt and black pepper, to taste

Instructions

1. Cook the quinoa: In a medium saucepan, bring broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until liquid is absorbed. Fluff with a fork and let it cool.
2. Massage the kale: In a large bowl, toss chopped kale with a pinch of salt. Massage for 2–3 minutes until it softens and darkens in color.
3. Combine ingredients: Add the cooked quinoa, cranberries, feta, toasted nuts, and orange zest to the bowl with kale.
4. Make the dressing: In a small jar, combine olive oil, lemon juice, Dijon, honey, salt, and pepper. Shake well or whisk to emulsify.
5. Dress and toss: Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning if needed.
6. Serve or chill: You can serve immediately or refrigerate for an hour. It holds up beautifully and the flavors deepen over time.

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Pro Tips

• Make it vegan by swapping feta for avocado or omitting cheese.
• Use red quinoa for an extra festive color.
• Make it a meal by adding roasted chickpeas or grilled chicken.

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