Why You’ll Love This Cranberry Pecan Quinoa Salad

• It’s a true make-ahead marvel. This salad actually gets better as it sits, with the flavors mingling and the quinoa soaking up the delicious dressing. You can make a big batch on Sunday and have effortless, healthy lunches ready to grab all week long.
• The texture is absolutely everything. You get the fluffy base of quinoa, the satisfying crunch of toasted pecans, the chewy little gems of cranberry, and the fresh pop of herbs. Every single bite is interesting and keeps you coming back for more.
• It’s incredibly versatile. Think of this as a fantastic template. Don’t have pecans? Walnuts work beautifully. Want more protein? Toss in some chickpeas or shredded chicken. It’s a salad that adapts to what you have on hand without any fuss.
• It’s a crowd-pleaser for any occasion. Whether it’s a casual weeknight dinner, a fancy holiday spread, or a summer picnic, this salad fits right in. It’s vibrant, colorful, and has a balanced flavor profile that appeals to almost everyone.

Ingredients & Tools

• 1 cup quinoa, rinsed well
• 2 cups water or vegetable broth
• 1/2 teaspoon fine sea salt, plus more to taste
• 3/4 cup pecans, roughly chopped
• 3/4 cup dried cranberries
• 1/2 cup finely chopped red onion
• 1/2 cup chopped fresh parsley
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice (from about 2 lemons)
• 1 tablespoon maple syrup or honey
• 1 teaspoon Dijon mustard
• 1/4 teaspoon freshly ground black pepper

Tools: A medium saucepan with a lid, a baking sheet, a small skillet (for toasting nuts), a small bowl or jar for the dressing, and a large mixing bowl.

You’ll notice a few key players here. Rinsing the quinoa is non-negotiable—it removes its natural bitter coating. Using broth instead of water adds a lovely depth of flavor, but water works perfectly fine too. And that fresh lemon juice? It’s the star of the dressing, so please, no bottled stuff here. It makes all the difference.

Serves: 4 as a main, 6 as a side | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

• Rinse that quinoa! I know I already said it, but it’s worth repeating. Quinoa has a natural coating called saponin that can taste soapy or bitter. A good rinse in a fine-mesh strainer under cold water until the water runs clear is the secret to perfectly fluffy, sweet-tasting quinoa.
• Toasting the pecans is a game-changer. It only takes a few minutes, but toasting the pecans in a dry skillet wakes up their oils and gives them a deep, nutty, buttery flavor that you just don’t get from raw nuts. It elevates the entire salad.
• Soak your red onion if you’re sensitive. Raw red onion can be a bit sharp for some. If that’s you, simply chop the onion and soak it in a bowl of cold water for 10 minutes before adding it to the salad. This mellows the flavor significantly while keeping the lovely crunch and color.
• Let the quinoa cool slightly. You don’t want to add the dressing to piping hot quinoa, as it can make the herbs wilt and the whole salad become a bit mushy. Let it cool for about 10-15 minutes after cooking—it should be just warm or at room temperature.

How to Make Cranberry Pecan Quinoa Salad

Serving Suggestions

Complementary Dishes

• Pan-Seared Salmon — The rich, flaky fish is a perfect protein partner for the bright, grain-based salad. The flavors complement each other without competing.
• Simple Roasted Chicken Thighs — A classic, juicy roasted chicken adds a comforting element, making the meal feel extra hearty and satisfying.
• Grilled Halloumi or Tofu — For a vegetarian feast, the salty, squeaky halloumi or marinated, grilled tofu adds a fantastic textural contrast and a boost of protein.

Drinks

• A Crisp Sauvignon Blanc — The wine’s citrusy notes will mirror the lemon in the dressing, creating a really harmonious pairing that cleanses the palate.
• Sparkling Water with Lemon — Sometimes simple is best. The effervescence is refreshing, and the lemon wedge continues the theme of the salad.
• Iced Green Tea — The slight bitterness and grassy notes of green tea provide a lovely, light counterpoint to the sweet and tangy elements in the salad.

Something Sweet

• Lemon Bars — Double down on the citrus theme! A tangy, sweet lemon bar feels like a natural and delightful ending to a meal that started with a lemony salad.
• Simple Almond Biscotti — The nuttiness of the biscotti echoes the pecans in the salad, and their crunchy texture is a nice way to finish.
• Mixed Berry Sorbet — A light, fruity sorbet is a refreshing and not-too-heavy way to end the meal, especially on a warmer day.

Top Mistakes to Avoid

• Mistake: Skipping the quinoa rinse. This is the number one reason people say they don’t like quinoa. That bitter saponin coating is real, and a quick rinse is all it takes to transform it into something delicious.
• Mistake: Adding dressing to hot quinoa. This can cause the quinoa to become gummy and the fresh herbs to wilt instantly. Let the quinoa cool down to at least warm, or even room temperature, for the best texture.
• Mistake: Burning the pecans. They toast quickly! Use medium heat, don’t walk away, and keep the pan moving. You’re looking for fragrance and a slightly darker color, not blackened bits.
• Mistake: Not letting the salad rest. I know it’s tempting to dig right in, but that 15-20 minute marinating time is crucial for the flavors to develop and for the cranberries to plump up just a little.

Expert Tips

• Tip: Cook the quinoa in broth. For an even more flavorful base, use vegetable or chicken broth instead of water. It adds a subtle savory depth that makes the salad taste more complex without much extra effort.
• Tip: Add an extra crunch. If you’re a texture lover, try adding some toasted sunflower seeds or pumpkin seeds along with the pecans. The more crunch, the merrier, honestly.
• Tip: Make it a full meal prep. Portion the salad into containers and add different proteins throughout the week—some canned tuna, a hard-boiled egg, or those chickpeas I mentioned earlier. It keeps lunch exciting.
• Tip: Revive leftovers with a splash. If the salad seems a bit dry the next day, just add a tiny splash of fresh lemon juice or water and toss it again. It will come right back to life.

FAQs

Can I make this salad ahead of time?
Absolutely, and I highly recommend it! This salad is a fantastic make-ahead option. You can prepare it completely up to 3 days in advance. Store it in an airtight container in the refrigerator. The flavors will continue to meld and develop, making it even more delicious. If the pecans lose a bit of their crunch, you can always sprinkle a few fresh ones on top right before serving.

How should I store leftovers?
Leftovers will keep beautifully in an airtight container in the refrigerator for 3 to 4 days. The texture of the quinoa holds up really well. The pecans might soften slightly, but the overall salad will still taste great. I don’t recommend freezing it, as the texture of the quinoa and the fresh herbs will become mushy upon thawing.

Can I use a different grain?
You sure can! This recipe is very adaptable. Cooked farro, couscous, or even brown rice would work well as a base. Just keep in mind that the cooking times and liquid ratios will be different for each grain, so follow the package instructions for whatever you choose. The dressing and mix-ins are the real stars here.

Is there a substitute for the maple syrup in the dressing?
Of course. Honey is a perfect one-to-one substitute. If you prefer a sugar-free option, you can omit it, but you may want to balance the tartness of the lemon with a tiny pinch more salt. Agave nectar would also work well if that’s what you have on hand.

Can I add other vegetables to this salad?
Please do! This is a wonderful template. Diced cucumber, halved cherry tomatoes, roasted sweet potato cubes, or even some baby spinach would all be fantastic additions. Just keep the total volume of add-ins somewhat similar to the original recipe so the dressing can coat everything properly.