Kale Salad with Cranberries and Quinoa
This colourful kale salad combines nutrient dense kale with protein rich quinoa and naturally tart cranberries to create a satisfying and fertility supportive meal. It’s a simple combination that brings together fibre, plant based protein, vitamins, minerals, and antioxidants in one nourishing salad.
Kale is a particularly nutrient dense leafy green and provides folate, vitamin C, vitamin K, and a variety of antioxidants. Folate is an important nutrient for reproductive health and is especially important before and during pregnancy. The antioxidants found in leafy greens can also help support the body’s natural defenses against oxidative stress. Kale also provides fibre, which supports digestive health and helps make the salad more filling.
Quinoa adds substance and plant based protein to the salad. Unlike many plant foods, quinoa contains all nine essential amino acids, making it a complete protein source. It also provides fibre, iron, magnesium, and other important minerals that support overall health and energy production. Including a source of protein alongside vegetables can also help create a more satisfying and balanced meal.
Cranberries add natural sweetness, colour, and antioxidants to the salad. They contain plant compounds that can help protect cells from oxidative stress and add another source of nutrients to an already nutrient rich meal. If using dried cranberries, look for a variety with little or no added sugar when possible, as some packaged varieties can contain quite a bit of added sugar.
Together, this kale, quinoa, and cranberry salad is a great example of how fertility supportive eating can be both simple and delicious. It combines leafy greens, plant based protein, fibre, and antioxidant rich ingredients to create a meal that nourishes your body while keeping healthy eating approachable and enjoyable.
Ingredients:
1/3 cup Quinoa
6 cups Kale Leaves (stems removed, chopped)
1/3 cup Honey Mustard Dressing (divided)
1/2 cup Dried Unsweetened Cranberries
3/4 cup Walnuts (chopped)
Sea Salt & Black Pepper (to taste)
1/2 cup Parmigiano Reggiano (freshly grated)
Directions:
Cook the quinoa according to the package directions, then set it aside.
Add the kale to a large bowl. Drizzle half of the dressing over the kale, and massage it into the leaves using clean hands until coated and softened.
Add the quinoa, cranberries, and walnuts to the kale. Pour in the remaining dressing and toss to combine. Season with salt and pepper.
Top with the parmesan cheese. Divide evenly between plates. Enjoy!