Quinoa Cranberry Pecan Salad
A vibrant salad featuring nutty quinoa, sweet-tart cranberries, and toasted pecans, all tossed in a simple apple-cider vinaigrette. Perfect for meal prep and potlucks.
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.
Notes
For the best texture, store dressing separately and add greens just before serving. Refrigerate leftovers within 2 hours of cooking, and store for up to 3–4 days. Freezing is not recommended.