Quinoa Cranberry Pecan Salad
I first made this Quinoa Cranberry Pecan Salad on a rainy Saturday when I wanted something bright, crunchy, and filling without turning on the oven. The mix of nutty quinoa, sweet-tart cranberries, and toasted pecans gives every bite a satisfying contrast, and the simple apple-cider vinaigrette ties it all together. It’s one of those salads that travels well to potlucks, keeps for several lunches, and pairs easily with roasted chicken or a lighter vegetarian main.
Why you’ll love this dish
This salad balances texture, flavor, and nutrition. Quinoa is a complete protein, pecans add healthy fats and crunch, and dried cranberries bring just the right touch of sweetness. It’s quick to pull together, makes a generous batch for meal prep, and adapts to what’s in your pantry. Make it for a weeknight dinner side, a holiday salad to cut through richer mains, or a picnic dish that survives travel without getting soggy.
“I served this at a family lunch and everyone asked for the recipe — light, flavorful, and the pecans made it feel special.” — a happy tester
If you like cranberry-forward salads, you might also enjoy this Refreshing Apple Cranberry Carrot Salad for a different crunch-and-fruit profile.
Preparing Quinoa Cranberry Pecan Salad
Step-by-step overview:
- Cook the quinoa until tender and fluffy; let it cool slightly.
- Toast pecans briefly to deepen their flavor.
- Dice the vegetables and combine with cranberries and greens.
- Whisk a quick vinaigrette and toss everything together.
- Serve room temperature or chilled.
This short process means you can have a finished salad in about 25–30 minutes active time, plus cooling. Expect minimal hands-on work: the quinoa cooks while you prep the other ingredients, so the recipe is friendly to multitasking.
What you’ll need
- 1 cup quinoa, rinsed (any color; white cooks fastest)
- 2 cups water or vegetable broth (use broth for extra savory depth)
- 1/2 cup dried cranberries (sweetened or unsweetened)
- 1/2 cup pecans, roughly chopped (toasted)
- 1 small red onion, finely diced (or 1/4 cup shallot)
- 2 celery stalks, diced
- 2 cups baby spinach or arugula (spinach for mildness, arugula for peppery bite)
- 1/4 cup olive oil (extra-virgin preferred)
- 2 tablespoons apple cider vinegar (or white wine vinegar)
- 1 tablespoon honey or maple syrup (maple to keep vegan)
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
Substitutions/notes: Swap pecans for walnuts or toasted almonds if preferred. If you need it nut-free, use roasted chickpeas for crunch. To make it vegan, choose maple syrup instead of honey.
Step-by-step instructions
- Cook the quinoa: In a medium saucepan, combine rinsed quinoa and 2 cups water or broth. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes or until liquid is absorbed. Remove from heat and let sit 5 minutes, then fluff with a fork. Cool slightly.
- Toast the pecans: Heat a small skillet over medium heat. Add pecans and toast, stirring, 3–4 minutes until fragrant and golden. Transfer to a plate to stop cooking. (You can skip this in a rush, but toasting adds big flavor.)
- Prepare vegetables and cranberries: While the quinoa cooks, finely dice the red onion and celery. If onion is sharp, rinse briefly under cold water and drain. Add dried cranberries. Chop greens if large.
- Make the dressing: Whisk together olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, a pinch of salt, and a few grinds of black pepper. Taste and adjust acidity or sweetener.
- Assemble the salad: In a large bowl, combine warm (not hot) quinoa, toasted pecans, diced onion, celery, cranberries, and greens. Drizzle dressing over and toss gently to coat. Taste and season with more salt/pepper if needed.
- Serve or store: Serve right away at room temperature, or chill for 30–60 minutes to let flavors meld. If storing, see the next section for safety tips.
Best ways to enjoy it
- Serve as a hearty side with roasted turkey or grilled chicken.
- Make it the base of a vegetarian bowl: add roasted sweet potatoes and a scoop of hummus.
- Pack it for lunch—it holds up well in a sealed container. For a picnic, spoon into hollowed pita or stuff into large lettuce leaves.
- Pair with a simple grilled salmon and lemon for a weeknight favorite.
For a light dessert or classic potluck follow-up, balance the meal with an airy fruit salad such as Ambrosia Salad.
Storage and reheating tips
- Refrigerate within 2 hours of cooking. Store in an airtight container for up to 3–4 days.
- Dress the salad just before serving if you plan to keep leftovers longer; dressing can be stored separately for up to 5 days.
- Freezing is not recommended because the greens and dressing will lose texture on thawing. If you must freeze, omit greens and dressing; freeze cooked quinoa separately for up to 2 months, then thaw and reassemble with fresh ingredients.
- Reheating: Serve cold or at room temperature. If you prefer it warm, gently reheat the quinoa by itself and then toss with fresh greens and dressing.
Food safety tip: always cool quinoa quickly by spreading it in a thin layer if you made a large batch, then refrigerate. Quinoa left at room temperature too long can develop off-flavors.
Pro chef tips
- Rinse quinoa well under running water to remove the natural saponin bitterness. It makes a noticeable difference.
- Toast nuts in a dry skillet until aromatic, but watch closely—nuts burn fast. Cool them before adding so they stay crisp.
- For brighter flavor, add a tablespoon of fresh lemon juice to the dressing.
- If your cranberries are very sweet, balance with an extra teaspoon of vinegar or a pinch of flaky sea salt.
- Make it ahead: cook quinoa and toast pecans a day ahead. Store separately and toss with fresh greens and dressing just before serving.
Creative twists
- Add crumbled goat cheese or feta for tang.
- Swap baby spinach for kale; massage kale with a little olive oil and salt before combining.
- Use roasted butternut squash for autumn dinners.
- Turn it into a warm pilaf: omit the greens and serve the quinoa hot with sauteed shallots and herbs.
- Make it nut-free by using roasted sunflower seeds or pepitas.
Your questions answered
Q: How long does this take to make?
A: Active time is about 20–25 minutes. Including cooling and optional chilling, plan 45 minutes total.
Q: Can I use fresh cranberries instead of dried?
A: Yes, but raw cranberries are very tart. Cook them briefly with a little sugar and water to soften and sweeten, or roast them with honey until they blister.
Q: Is this salad gluten-free and vegan?
A: Quinoa is naturally gluten-free and the core recipe is vegan if you use maple syrup instead of honey. Always check labels for cross-contamination if you have celiac disease.
Q: Can I prep this for meal prep lunches?
A: Absolutely. Store dressing separately and add greens just before eating for best texture. The base (quinoa + cranberries + pecans + celery/onion) keeps well for 3–4 days refrigerated.
Q: Any nut-free option?
A: Substitute toasted pepitas or roasted chickpeas for a similarly crunchy element.
Conclusion
This Quinoa Cranberry Pecan Salad is a flexible, flavor-forward dish that’s perfect for meal prep, potlucks, or a light weeknight side. If you want to explore similar recipes and alternate dressings, check out this Cranberry Pecan Quinoa Salad with Honey-Orange Dressing for a citrus twist. For another hearty leafy-green variation, see the Quinoa, Kale, Cranberry and Pecan Salad – Green Valley Kitchen which swaps in sturdier greens and a different flavor profile.
Quinoa Cranberry Pecan Salad
Ingredients
Salad Ingredients
- 1 cup quinoa, rinsed Any color; white cooks fastest.
- 2 cups water or vegetable broth Use broth for extra savory depth.
- 1/2 cup dried cranberries Sweetened or unsweetened.
- 1/2 cup pecans, roughly chopped Toasted.
- 1 small red onion, finely diced Or 1/4 cup shallot.
- 2 stalks celery, diced
- 2 cups baby spinach or arugula Spinach for mildness, arugula for peppery bite.
Dressing Ingredients
- 1/4 cup olive oil Extra-virgin preferred.
- 2 tablespoons apple cider vinegar Or white wine vinegar.
- 1 tablespoon honey or maple syrup Maple to keep vegan.
- 1 teaspoon Dijon mustard
- to taste Salt and black pepper
Instructions
Preparation
- In a medium saucepan, combine rinsed quinoa and 2 cups water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let sit for 5 minutes, then fluff with a fork. Cool slightly.
- Heat a small skillet over medium heat. Add pecans and toast, stirring for 3–4 minutes until fragrant and golden. Transfer to a plate to stop cooking.
- While the quinoa cooks, finely dice the red onion and celery. If onion is sharp, rinse briefly under cold water and drain. Add dried cranberries. Chop greens if large.
Dressing and Assembly
- Whisk together olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, a pinch of salt, and a few grinds of black pepper. Taste and adjust acidity or sweetener.
- In a large bowl, combine warm quinoa, toasted pecans, diced onion, celery, cranberries, and greens. Drizzle dressing over and toss gently to coat. Taste and season with more salt or pepper if needed.
Serving Suggestions
- Serve right away at room temperature, or chill for 30–60 minutes to let flavors meld.
