Save It This quinoa salad with cranberries and pecans is one of those quick dishes I find myself making again and again whether it is for a sunny afternoon picnic or a simple lunch at home. The chewy dried cranberries pair beautifully with nutty quinoa and add a hit of sweetness while toasted pecans give every bite a lovely crunch. This salad comes together in just fifteen minutes and always disappears fast from the table
I first pulled this salad together on a last minute whim for a neighborhood potluck when I had little in the fridge. It was gone before anything else and people still ask me for the recipe every time I bring it
Ingredients
- Cooked quinoa: gives a hearty base and soaks in the light dressing Choose white or tricolor quinoa and cook it until fluffy not mushy
- Dried cranberries: add a burst of sweetness and color For the richest flavor use unsweetened or apple juice sweetened cranberries if you can find them
- Pecans toasted and chopped: bring an earthy crunch Toasting really intensifies their nutty flavor look for pecan halves that are shiny and not shriveled
- Green onions chopped: for zing and freshness Use crisp firm green onions and slice them thin for best texture
- Olive oil: forms the base of the dressing Choose extra virgin olive oil with a grassy aroma for the brightest taste
- Apple cider vinegar: provides subtle tang Milder than other vinegars it lets the other flavors shine Use raw unfiltered for extra nutrients
- Salt and pepper: to taste Freshly cracked pepper makes a big difference in the final flavor
Instructions
- Mix the Salad:
- In a large bowl combine the cooked quinoa dried cranberries toasted and chopped pecans and sliced green onions Use a large fork to fluff it all together so you do not mash the quinoa This creates lightness throughout the salad
- Make the Dressing:
- In a small bowl or jar whisk together the olive oil apple cider vinegar salt and black pepper until the mixture looks creamy and slightly thick This emulsifies the dressing for better coating
- Dress the Salad:
- Drizzle the dressing over the quinoa mixture Start with half and then toss gently with a large spoon or silicone spatula until everything is well coated Taste and add more dressing if needed for a balanced flavor that is never soggy
- Chill and Serve:
- Cover the bowl and place it in the fridge for at least ten minutes to allow the flavors to meld If you can chill it longer even better The quinoa develops more flavor and the cranberries soften slightly
Save It One of my favorite touches is using really good pecans I remember shelling and toasting pecans with my grandmother during the holidays It always makes the kitchen smell amazing and brings back warm memories every time I make this salad
Storage Tips
Store any leftover salad in an airtight container in the fridge It will last up to three days The pecans stay crunchiest if you sprinkle them on just before serving
Ingredient Substitutions
Swap in walnuts or almonds for pecans if that is what you have Use currants or chopped dried apricots instead of cranberries For a punchy flavor you can add a bit of lemon zest to the dressing
Serving Suggestions
Serve this salad as a picnic side a filling lunch or pile it on baby arugula for a light dinner It pairs especially well with grilled chicken or salmon
Cultural and Seasonal Notes
Quinoa is a traditional South American seed that is naturally gluten free and deeply nourishing Cranberries are a classic autumn and winter fruit so this dish is a festive option around Thanksgiving but works beautifully any time of year
Seasonal Adaptations
Use toasted pumpkin seeds in the fall for extra crunch Toss in pomegranate seeds for holiday sparkle Mix in fresh herbs like parsley or chives come spring for freshness
Success Stories
I have served this salad at family cookouts and every time someone wants the recipe I even had a friend message me after making it for their office potluck because it got so many compliments
Freezer Meal Conversion
You can freeze cooked quinoa in a resealable bag and pull it out to make this salad in just a few minutes For the freshest texture always add the cranberries and pecans after thawing
Save It This salad brings great flavor and color to any table. It is sure to be a favorite for gatherings or easy weekday meals.
Recipe FAQs
- → Can I use fresh cranberries instead of dried?
It's best to use dried cranberries for a touch of sweetness and chewy texture. Fresh cranberries can be too tart unless cooked or sweetened.
- → Is it necessary to toast the pecans?
Toasting the pecans enhances their nutty flavor and adds crunch, but you can use them raw if you prefer a softer texture.
- → What other additions work well in this salad?
Consider mixing in crumbled feta or goat cheese, sliced apples, or fresh herbs like parsley for extra flavor and variety.
- → Can I make this salad ahead of time?
Yes, this salad keeps well when chilled, making it great for meal prep or preparing in advance for gatherings.
- → What dishes pair well with this salad?
It pairs nicely with grilled chicken, roasted vegetables, or as a colorful side to sandwiches and wraps.