Filled with sweet cranberries and salty feta cheese, this couscous kale salad is loaded with colors, flavors, and texture. Enjoy it as a side dish or top it with your favorite protein for a healthy lunch or dinner.
This kale couscous salad is a great winter salad for holiday gatherings and weeknight meals. Not only is it quick and easy to make, but the combination of kale, dried cranberries, and feta cheese fills it with festive flavors and colors.
Plus, thanks to its hearty texture, it keeps well in the fridge for several days, so you can make it ahead of time or store leftovers for lunch the next day.
Why You’ll Love It
- Quick and Easy – If you can boil water, you can make this kale couscous salad recipe.
- Full of Flavor – The combination of sweet cranberries, salty cheese, and lemony dressing ensures this salad is full of flavor in every bite.
- Full of Fiber – The plant-loaded salad contains 3 grams of fiber per serving.
Ingredients + Substitutions
- Couscous – To add some complex carbohydrates to the salad. I used pearl couscous, also known as Israeli couscous, in the recipe but any style of couscous will work well.
- Kale – To add some leafy greens and micronutrients. I use curly kale but lacinato kale or spinach would also work well.
- Dried Cranberries – To add a hint of sweetness to the salad, golden raisins or chopped dates would also work well.
- Red Onion – To add some color and crunch.
- Feta Cheese – To add a bit of protein and a salty bite.
- Hazelnuts – To add some healthy fats, almonds or sunflower seeds would also work well.
- Olive Oil – To make the dressing.
- Lemon Juice – To balance the acidity of the dressing. I used fresh lemon juice but lemon juice concentrate or red wine vinegar would also work well.
- Dijon Mustard – To emulsify the dressing.
- Garlic – To add some flavor. I used a garlic clove but you can use garlic powder if preferred, see the notes section of the recipe card for details.
- Salt and Pepper – To season the salad.
Dietary Adaptions
To Make it Gluten-Free: Use certified gluten-free couscous or swap the couscous for 2 cups of cooked chickpeas.
To Make it Dairy-Free: Omit the feta cheese.
Red’s Nutrition Tip
While this salad contains 6 grams of sugar per serving, it’s important to note that this is natural sugar from the dried cranberries. Although some brands of dried fruit will contain added sugar, by simply reading the ingredients label you can easily opt for a version that does not contain any.
Serving Suggestions
This couscous kale salad is a great source of complex carbohydrates, fiber, and healthy fats. Adding a source of protein to the salad will create a balanced meal. I think this salad would pair well with:
- Lemon Paprika Chicken
- Honey Lime Chicken Skewers
- Honey Mustard Salmon
- Grilled Tofu
- Grilled Halloumi
Storage
Transfer the kale couscous salad to an airtight container and store it in the fridge for up to 2 days.
More Couscous and Kale Salad Recipes:
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Couscous Kale Salad
This kale couscous salad with dried cranberries and feta cheese is the perfect combination of crunchy, salty, and sweet. Enjoy it as a festive side dish or light main course.
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Prep Time: 10 minutes -
Cook Time: 15 minutes
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Total Time: 25 minutes
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Yield: 6 servings 1x
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Category: Salad
Prep Time:
Yield:
Category:Ingredients
Salad:
- 1 cup pearl couscous, uncooked
- 4 cups kale, finely chopped
- 1/4 red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup dried cranberries
- 1/4 cup roasted hazelnuts, roughly chopped
- 1/4 cup parsley, finely chopped
Lemon Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 pinch salt
Instructions
- Bring a small pot of salted water to a boil, add pearl couscous, and cook for 13-15 minutes or as per package directions until tender. Once cooked, transfer to a mesh sieve, rinse the couscous under cold water until cool, and then set it aside.
- In a small bowl or jar, add the olive oil, lemon juice, Dijon mustard, minced garlic, and salt, and whisk until well combined, and then set aside.
- In a large bowl, add the chopped kale, drizzle with 2 tablespoons of dressing, and, using your hands, gently massage the dressing into the kale.
- Add the cooked couscous, red onion, dried cranberries, chopped hazelnuts, crumbled feta cheese, and chopped parsley, and toss until well combined.
- Drizzle the salad with the remaining dressing and toss again to combine. Taste and adjust seasoning with additional salt and pepper as needed.
- The salad can be eaten immediately or stored in an airtight container for up to 2 days.
Notes
To Use Garlic Powder: Swap the garlic clove for 1/2 teaspoon of garlic powder.
Nutrition
- Serving Size: 1 serving
- Calories: 266 calories
- Sugar: 6 grams
- Fat: 14 grams
- Carbohydrates: 31 grams
- Fiber: 3 grams
- Protein: 6 grams
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