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Cranberry & Kale Quinoa Salad with Candied Pecans

Recipes

It's National Nutrition Month and each week we’ve posted a new recipe. Check out our previous breakfast, lunch and dinner posts.

Snack – Cranberry & Kale Quinoa Salad with Candied Pecans

Using kale as the salad green allows you to maximize the nutritional value of this salad.

Ingredients

  • 4 cups kale
  • ¼ cup quinoa
  • ¼ cup candied pecans
  • ¼ cup dried cranberries
  • ½ avocado, chopped
  • 3 tablespoons of your favorite light vinaigrette dressing (The LivingWell Bistro uses a lemon basil vinaigrette)

Can't find candied pecans? Make your own!

  • 3 Tablespoons Truvia sweetener
  • ½ teaspoon ground cinnamon (more or less to taste)
  • 1/8 teaspoon salt
  • 2 teaspoons water
  • 1 cup pecan halves, left whole or chopped

Preparation

  1. Cut a large sheet of foil and place it on the counter
  2. In a small bowl, stir together Truvia, cinnamon, and salt. Mix in water until all ingredients are incorporated.
  3. Add the pecans to a small pan and cook over medium heat, stirring frequently, for 2-3 minutes or until fragrant. Reduce the heat to medium, add the cinnamon mixture. Stir constantly with a spatula until the pecans are completely coated. Transfer the mixture to the prepared foil and let the pecans cool to room temperature to allow the coating to harden and turn crunchy.