Candied Pecans & Tangy Vinaigrette Recipe

If you’ve been searching for a salad that truly bursts with flavor and texture, you’re going to love this Rustic Cranberry Kale Quinoa Salad with Feta, Candied Pecans & Tangy Vinaigrette. The magic really happens when those sweet, crunchy candied pecans meet the lively punch of a perfectly balanced tangy vinaigrette. Each bite delivers a harmonious blend of earthy kale, nutty quinoa, vibrant cranberries, and creamy feta, elevated by the unforgettable combination of Candied Pecans & Tangy Vinaigrette. This is more than a salad; it’s an experience you’ll want to make again and again.

Ingredients You’ll Need

Gathering simple, quality ingredients is key to building the bright flavors and satisfying textures in this salad. Each component plays a vital role — from the tender, nutritious quinoa to the earthy kale and the sweet-salty balance offered by dried cranberries and feta. Plus, those candied pecans and tangy vinaigrette bring the whole dish to life.

• 1 cup quinoa: Rinsed well to remove any bitterness for a light, fluffy base.
• 2 cups water or vegetable broth: Using broth adds an extra flavor boost to the quinoa.
• 3 cups kale: Stems removed and finely chopped for a tender yet hearty bite.
• ½ cup dried cranberries: Provide a chewy, sweet contrast that brightens the salad.
• ½ cup crumbled feta cheese: Adds a creamy, salty depth.
• ⅓ cup candied pecans: Roughly chopped for that signature sweet crunch essential to the recipe.
• 2 tbsp olive oil: For massaging kale, which softens and mellows its flavor.
• 3 tbsp extra-virgin olive oil: Forms the rich base of the tangy vinaigrette.
• 1½ tbsp apple cider vinegar: Contributes the bright acidity to the vinaigrette.
• 1 tsp Dijon mustard: Adds a subtle sharpness and emulsifies the dressing.
• 1 tsp honey or maple syrup: Balances the vinegar with just the right touch of sweetness.
• Salt and freshly cracked black pepper: To taste, enhancing all the layered flavors.

How to Make Candied Pecans & Tangy Vinaigrette

Step 1: Cook the Quinoa

Begin by rinsing the quinoa under cold water to remove any residual saponins that can cause bitterness. Combine the quinoa and water or vegetable broth in a saucepan, and bring it to a gentle boil. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for about 15 minutes. The quinoa will absorb the liquid and fluff up beautifully. After cooking, allow it to cool slightly; this helps the salad come together without wilting the kale.

Step 2: Massage the Kale

Place your finely chopped kale in a large bowl and drizzle the 2 tablespoons of olive oil over it. Now comes the therapeutic part: massage the kale leaves with your hands for 1 to 2 minutes. This tenderizes the leaves, softens the texture, and transforms what might feel like tough greens into a vibrant, silky bed of kale that mingles perfectly with the rest of the salad ingredients.

Step 3: Prepare the Candied Pecans & Tangy Vinaigrette

This is where the salad truly shines. In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, Dijon mustard, and honey or maple syrup until well combined. Season with salt and freshly cracked black pepper to taste. The vinaigrette should be bright and tangy with just a hint of sweetness—exactly what you want to complement the candied pecans. These crunchy bits provide a sweet counterpoint that pairs beautifully with the vinaigrette’s zesty profile.

Step 4: Assemble the Salad

Add the slightly cooled quinoa directly into the massaged kale. Toss in the dried cranberries, crumbled feta, and the roughly chopped candied pecans. Pour the finished tangy vinaigrette over the salad and gently toss everything until each bite is evenly coated. You can enjoy this Rustic Cranberry Kale Quinoa Salad slightly warm, or chill it for a refreshing treat later. Either way, the Candied Pecans & Tangy Vinaigrette pull all the flavors together in an irresistible way.

How to Serve Candied Pecans & Tangy Vinaigrette

Garnishes

To elevate the presentation and texture, sprinkle a few extra candied pecans on top right before serving. Adding a few fresh herbs like chopped parsley or mint can brighten the experience, while a light crumble of additional feta cheese maintains that creamy touch that contrasts beautifully with the tangy vinaigrette.

Side Dishes

This salad pairs wonderfully with simple protein options like grilled chicken, baked salmon, or even a handful of roasted chickpeas for a plant-based twist. The rich, nutty notes of the candied pecans and tangy vinaigrette cut through heavier sides perfectly, making it a versatile companion to many meals.

Creative Ways to Present

Try serving this salad in a hollowed-out roasted butternut squash for an autumn-inspired centerpiece, or layer it in a glass jar for an eye-catching portable lunch. The contrasting colors of the kale, cranberries, and pecans really pop and make it as appealing to the eye as it is to the palate.

Make Ahead and Storage

Storing Leftovers

You can store any leftover salad in an airtight container in the refrigerator for up to 2 days. To keep the kale crisp and fresh, it’s best to store the salad and the vinaigrette separately, tossing them together just before serving the next day.

Freezing

Because this salad relies on the texture of fresh kale and the crunch of candied pecans, freezing is not recommended. The kale will become watery and limp, and the pecans will lose their delightful crispness.

Reheating

If you prefer your salad warm, gently reheat only the quinoa component before mixing it with the other chilled ingredients and vinaigrette. Reheating the entire salad is not advised, as it may compromise the texture and flavor balance created by the candied pecans and tangy vinaigrette.

FAQs

Can I use a different type of nut instead of pecans?

Absolutely! While candied pecans are a star ingredient here, chopped walnuts or almonds work beautifully as alternatives. Just be sure to candy them first or buy pre-candied nuts to maintain that signature sweet crunch.

Is it necessary to massage the kale?

Massaging kale is highly recommended because it breaks down the tough fibers, making the leaves tender and less bitter. This simple step transforms the kale, allowing it to blend better with the other salad ingredients.

Can I make the vinaigrette without honey?

Yes, you can substitute honey with maple syrup or agave nectar if you prefer a vegan option. The goal is to balance the acidity with sweetness, so any natural sweetener will do the trick.

How do I prevent the salad from getting soggy?

The key is to add the vinaigrette just before serving and to store the kale and other salad components separately if making ahead. This keeps the kale crisp and the candied pecans crunchy.

Is this salad suitable for meal prep?

Definitely! If you prepare the components separately—cooked quinoa, massaged kale, dried cranberries, feta, candied pecans, and vinaigrette—you can combine them quickly on the day you want to enjoy the salad. It’s fresh, flavorful, and makes for convenient, healthy meals throughout the week.

Final Thoughts

There’s something truly special about this Rustic Cranberry Kale Quinoa Salad that ignites your taste buds while nourishing your body. The interplay of Candied Pecans & Tangy Vinaigrette creates a dazzling flavor profile that turns a simple salad into a crave-worthy meal. I hope you enjoy making and sharing this recipe as much as I do—it’s the kind of dish that brings friends and family together with every delicious bite.