Quinoa Salad with Cranberries and Goat Cheese is an impressive salad recipe you can quickly whip up with what you have on hand. It’s perfect for a last minute side, unexpected guests, or for a holiday dish.

Every time I make this salad someone always asks for the recipe. It’s that good.


  • Quinoa, pre cooked or prepared according to the instructions. I often make a batch on Sunday to add to our meals throughout the week for extra protein.
  • 1 package of baby kale
  • 1 or 2 handfuls of arugula
  • 1/2 cut of chopped walnuts
  • 1 shallot, thinly sliced
  • 1/4 dried cranberries
  • 3 oz goat cheese, crumbled


  • 1/2 lemon, juiced
  • 3 tbs olive oil
  • 2 tbs white wine vinegar
  • A pinch of sugar
  • 3/4 tsp Koser salt
  • 1/2 tsp ground pepper
  • A mason jar for shakin’ it up


  • Prepare the dressing in a mason jar and shake well. Set aside until serving and then combine with the salad.
  • Combine the salad ingredients in a bowl and toss. Add the goat cheese last to avoid over crumbling.
  • Eat.