Kale Quinoa Salad with Cranberries and Farmer Cheese

Courtesy of: Lifeway
Average: 5 (1 vote)
Servings: 1-2
Prep: 10 min.
Cook: 15 min.
Total Time: 25 min


Refreshing and sweet, and a real sight for sore eyes. This salad is the perfect way to combine your daily helpings of fruits, veggies, and grains with the perfect added garnish of Lifeway’s finest Famer’s cheese.


  • Lifeway Farmer Cheese
  • 1/2 cup quinoa
  • 1 cup water
  • One bunch of Lacinato/Tuscan kale
  • 3 Tbsp olive oil
  • 1½ tsp raw honey (or maple syrup)
  • 1½ Tbsp raw apple cider vinegar (or white wine vinegar)
  • 1 Tbsp Dijon mustard
  • 1 tsp minced shallot
  • 1/4 cup mixed nuts
  • 1/4 cup pomegranate arils
  • ¼ cup dried cranberries
  • Sea salt and freshly ground pepper, to taste


  1. Rinse quinoa with running water until the water runs clear. Transfer rinsed quinoa to a sauce pan with water and bring to a boil. Cover and reduce heat to low. Continue to about 12-15 minutes, or until the water is gone (be careful not to overcook).
  2. Prep the kale by washing and drying it well. Remove the stems and finely dice or chop the kale into bite sized pieces. Place into a large mixing bowl and set aside.
  3. After the quinoa has cooled for five minutes (but is still hot), fluff with a fork and transfer to the bowl with the kale. Mix well and let cool completely. The heat from the quinoa “cooks” the kale, making it more palatable.
  4. In a small blender or food processor, blend the ingredients for the dressing. Pour dressing over kale/quinoa mixture and toss in nuts, pomegranate and dried cranberries. Top with a heaping ¼ cup of Farmer Cheese and mix with a salt and pepper to taste.

    Alternatively, serve salad into individual bowls and top with dollops of Farmer Cheese.