Quinoa Cranberry Pecan Salad

Winter brings a welcome excuse to enjoy hearty, flavorful salads that don’t feel light or insubstantial. This quinoa cranberry pecan salad hits that perfect balance, offering a mix of textures and tastes that warm the soul without feeling heavy. The nutty quinoa, tart cranberries, and crunchy pecans combine in a way that’s satisfying and fresh at the same time. It’s the kind of winter salad that makes you look forward to lunchtime even on chilly days.

What makes this fall quinoa salad especially inviting is the subtle sweetness from dried cranberries paired with the richness of toasted pecans. Tossed with a simple, tangy vinaigrette, each bite has a perfect harmony of flavors. You can serve it warm or at room temperature, making it incredibly versatile. Whether you’re preparing it for a solo lunch or a family dinner, it has a way of standing out among other dishes on the table.

One of my favorite things about this warm quinoa salad is how easy it is to prepare ahead of time. Quinoa cooks quickly, and the cranberries and pecans hold up beautifully, so you can assemble it in advance without worrying about soggy textures. It’s also a crowd-pleaser for potlucks and holiday gatherings, making it one of the best quinoa salads you’ll find for both casual and festive occasions.

This cranberry quinoa salad is more than just a side dish. It can double as a hearty lunch option or a colorful addition to your dinner spread. It’s light enough to pair with a protein like roasted chicken but filling enough to enjoy on its own. Every element—the chewy cranberries, the crunch of pecans, and the satisfying bite of quinoa—creates a balance that keeps you coming back for more.

Why You’ll Love It

• Perfect balance of flavors – The tartness of cranberries pairs beautifully with the nutty quinoa and sweet, toasted pecans, giving every bite a deliciously layered taste.
• Versatile for any meal – Whether you want a quinoa side dish for dinner, a quinoa salad for lunch, or a warm quinoa salad to cozy up with, this recipe adapts effortlessly.
• Make-ahead friendly – It holds up well in the fridge, so you can prep it in advance for busy weekdays or holiday gatherings without losing texture or flavor.
• Nutritious and satisfying – Packed with protein, fiber, and healthy fats, this cranberry quinoa salad keeps you full and energized, making it one of the best quinoa salads for a wholesome, guilt-free meal.
• Crowd-pleaser every time – Its colorful presentation and appealing mix of textures make it an eye-catching addition to any table, perfect for entertaining or just brightening up your lunch.

Ingredient List

For the Quinoa Salad:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1/2 cup dried cranberries
• 1/2 cup pecans, roughly chopped
• 1 small red onion, finely diced
• 2 celery stalks, diced
• 2 cups baby spinach or arugula

For the Dressing:

• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and black pepper, to taste

Ingredient Notes

• Quinoa: I always use tri-color quinoa—it makes the salad look so vibrant and adds a fun mix of textures.
• Pecans: Toast them lightly in a dry pan for extra crunch and flavor. Don’t skip this step!
• Dried cranberries: I love using sweetened cranberries for that perfect pop of tartness. Unsweetened works too if you prefer less sugar.
• Spinach/arugula: Adds freshness and a slight peppery bite—don’t skip the greens!
• Dressing: The honey and Dijon combo balances the tart cranberries perfectly. I always whisk it well so it emulsifies nicely.

Kitchen Equipment Needed

• Medium saucepan – For cooking the quinoa. I love using a heavy-bottomed one; it prevents sticking.
• Large mixing bowl – To toss the salad and dressing together evenly.
• Small bowl or jar – For whisking the dressing. A mason jar works perfectly for easy shaking.
• Cutting board & sharp knife – For chopping onions, celery, and pecans. I always use my favorite chef’s knife—it makes prep a breeze.
• Wooden spoon or silicone spatula – To fluff the quinoa after cooking.
• Measuring cups and spoons – For accuracy, especially with the dressing ingredients.

Instructions

1. Cook the Quinoa

• Rinse 1 cup of quinoa under cold water to remove any bitterness.
• In a medium saucepan, combine the rinsed quinoa with 2 cups water or vegetable broth.
• Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed.
• Remove from heat and let it sit, covered, for 5 minutes. Then fluff gently with a fork.
  Pro Tip: Fluffing with a fork instead of stirring with a spoon keeps the quinoa light and fluffy, not mushy.

2. Toast the Pecans

• While the quinoa cooks, place the chopped pecans in a dry skillet over medium heat.
• Stir frequently for 3–5 minutes until they smell nutty and turn slightly golden.
• Remove from heat and let cool.
  Pro Tip: Watch closely—nuts can burn fast! Toasting enhances their flavor and crunch.

3. Prepare the Vegetables and Cranberries

• Dice 1 small red onion and 2 celery stalks into small, even pieces.
• Roughly chop 2 cups of baby spinach or arugula if the leaves are large.
• Measure 1/2 cup dried cranberries and set aside.

4. Make the Dressing

• In a small bowl or mason jar, combine 1/4 cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey or maple syrup, and 1 teaspoon Dijon mustard.
• Whisk (or shake if using a jar) until fully emulsified.
• Season with salt and black pepper to taste.
  Pro Tip: Whisk continuously to prevent the oil and vinegar from separating.

5. Assemble the Salad

• In a large mixing bowl, combine the cooked quinoa, toasted pecans, dried cranberries, diced onion, celery, and greens.
• Pour the dressing over the salad.
• Gently toss until all ingredients are evenly coated.

6. Serve or Store

• Serve immediately as a warm quinoa salad or let it cool to room temperature for a quinoa salad for lunch.
• Store leftovers in an airtight container in the fridge for up to 3–4 days.
  Pro Tip: This salad can be enjoyed cold or lightly warmed—both ways taste amazing!

Tips and Tricks for Success

• Rinse quinoa thoroughly to remove its natural bitterness and ensure a light, fluffy texture.
• Toast the pecans just before assembling to keep them crunchy and full of flavor.
• Let the cooked quinoa cool slightly before adding greens to prevent wilting.
• Whisk the dressing well so the flavors combine evenly and coat every bite.
• Store leftovers in a sealed container—flavors actually meld beautifully after a few hours in the fridge.

Ingredient Substitutions and Variations

• Quinoa: Use red or white quinoa if tri-color isn’t available—they all work well.
• Cranberries: Swap for dried cherries or raisins for a different sweetness.
• Pecans: Walnuts or almonds make a great crunchy alternative.
• Greens: Kale or baby chard can replace spinach/arugula for a heartier bite.
• Dressing: Try balsamic vinegar instead of apple cider for a richer flavor profile.

Serving Suggestions

• I love serving this quinoa cranberry pecan salad alongside roasted chicken or turkey—it makes a complete, hearty meal.
• Pair it with a warm soup, like butternut squash or tomato bisque, for a cozy winter lunch.
• Serve it as a quinoa side dish at holiday dinners—it adds color, texture, and a subtle sweetness that balances richer mains.
• Enjoy it as a light lunch on its own with a slice of crusty bread and a dollop of hummus.
• For a brunch spread, place it next to scrambled eggs or frittatas—it adds a refreshing contrast to savory dishes.

Storage and Reheating Instructions

• Store leftovers in an airtight container in the fridge for up to 3–4 days.
• To enjoy warm, gently reheat in a saucepan over low heat, stirring occasionally until heated through.
• Alternatively, microwave individual portions for 1–2 minutes, stirring halfway for even warmth.
• If serving cold, simply toss the salad gently before plating to refresh the flavors.
• Keep the dressing separate if you prefer a fresher taste—add just before serving.

Frequently Asked Questions

Can I make this salad ahead of time?

Absolutely! This quinoa cranberry salad holds up well in the fridge for 3–4 days. I like to toss the dressing right before serving for maximum freshness.

Can I use other nuts instead of pecans?

Yes! Walnuts or almonds work beautifully and give a slightly different crunch and flavor, but pecans are my favorite for that classic sweet-and-nutty combo.

Can I serve this salad warm?

Definitely. I often enjoy it as a warm quinoa salad, especially in colder months. Just reheat gently on the stove or in the microwave before adding the greens.

Is this salad gluten-free?

Yes, quinoa is naturally gluten-free, so this salad is perfect for anyone avoiding gluten. Just double-check your other ingredients to be sure.

Can I add protein to make it a complete meal?

Of course! Grilled chicken, shrimp, or chickpeas pair wonderfully, turning this quinoa salad for lunch into a filling, balanced meal.

What’s the best way to store leftovers?

Keep leftovers in an airtight container in the fridge. If possible, store the dressing separately and toss just before serving to keep the salad fresh and crisp.

Did you try this recipe? Let me know in the comments how it turned out! I love hearing your variations and favorite ways to serve it.