Why You’ll Love This Quinoa Cranberry Spinach Salad

• It’s a true texture party. You get the fluffy quinoa, the slight chew from the cranberries, the satisfying crunch of pecans, and the tender spinach all in one forkful. It’s never boring.
• The make-ahead magic is real. This salad actually improves after sitting for a few hours, or even overnight. The quinoa soaks up the dressing, the spinach softens just enough, and all the flavors become best friends.
• It’s incredibly versatile. Feeling like adding some protein? Grilled chicken or chickpeas slide right in. Out of pecans? Walnuts or almonds work beautifully. It’s a wonderfully adaptable base.
• The dressing is a simple superstar. With just lemon juice, olive oil, a touch of maple syrup, and Dijon, it’s bright, tangy, and ties everything together without overpowering the delicate ingredients.

Ingredients & Tools

• 1 cup uncooked quinoa, rinsed well
• 2 cups vegetable broth or water
• 5 oz fresh baby spinach
• 1/2 cup dried cranberries
• 1/2 cup crumbled feta cheese
• 1/3 cup pecans, roughly chopped
• 1/4 cup finely chopped red onion
• 1/4 cup extra virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tbsp pure maple syrup
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/4 tsp each salt and black pepper

Tools: A medium saucepan with a lid, a small bowl or jar for shaking the dressing, a large mixing bowl.

A quick note on the ingredients—rinsing the quinoa is non-negotiable! It removes the natural coating called saponin, which can taste bitter. And using broth instead of water to cook the quinoa gives it a lovely, savory depth from the inside out.

Nutrition (per serving)

• Calories: 385 kcal
• Protein: 9 g
• Fat: 19 g
• Carbohydrates: 47 g
• Fiber: 6 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

• Don’t skip the rinse! I know I already mentioned it, but it’s the number one reason people think they don’t like quinoa. A fine-mesh strainer is your best friend here to avoid losing those tiny grains.
• Let the quinoa cool slightly. You want it warm enough to gently wilt the spinach and help it absorb the dressing, but not so hot that it turns your beautiful greens into a cooked, soggy mess.
• Soak your red onion. If you’re sensitive to the sharp, pungent bite of raw onion, just soak the chopped pieces in a bowl of cold water for 10 minutes. It mellows the flavor significantly while keeping the crunch.
• Taste your dressing. Before you pour it over the salad, dip a spinach leaf in and taste it. You might want a little more lemon for acidity, a pinch more salt, or another drizzle of maple syrup for balance. Dressings are personal!

How to Make Quinoa Cranberry Spinach Salad

Serving Suggestions

Complementary Dishes

• Grilled Lemon Herb Chicken — The bright, herby flavors are a classic pairing with the tangy salad and make it a truly filling main course.
• Roasted Salmon with a Dill Crust — The rich, flaky fish provides a beautiful contrast to the light, fresh textures of the salad.
• A Warm, Crusty Baguette — Perfect for sopping up any extra lemony dressing left at the bottom of your bowl.

Drinks

• A Crisp Sauvignon Blanc — Its citrusy notes echo the lemon in the dressing and cut through the creaminess of the feta beautifully.
• Sparkling Water with Lemon & Mint — A non-alcoholic option that feels just as festive and refreshing, cleansing the palate between bites.
• Iced Green Tea — Its slight bitterness and clean finish complement the sweet and savory elements of the salad without overpowering them.

Something Sweet

• Lemon Bars — Continuing the citrus theme with a delightful, tangy dessert that feels light after the meal.
• Shortbread Cookies — Their simple, buttery flavor is a lovely, gentle finish that doesn’t compete with the salad’s vibrant taste.
• Vanilla Bean Panna Cotta — A silky, cool, and subtly sweet dessert that provides a wonderful textural contrast to the meal.

Top Mistakes to Avoid

• Mistake: Not rinsing the quinoa. This is the cardinal sin of quinoa cooking! That bitter coating will permeate your entire salad, and no amount of dressing can fix it. Always, always rinse.
• Mistake: Adding the dressing to hot quinoa. If the quinoa is straight-off-the-stove hot, it will absorb all the dressing instantly, leaving the rest of your salad dry. Let it cool for a few minutes first.
• Mistake: Over-toasting the pecans. If you choose to toast your pecans for extra flavor, watch them like a hawk! They can go from perfectly golden to acrid and burnt in under a minute. A little color goes a long way.
• Mistake: Dressing the salad hours in advance. While the assembled salad holds up, if you add the dressing too far ahead (like more than 2-3 hours), the spinach will get far too wilted and lose its fresh appeal.

Expert Tips

• Tip: Toast your pecans. It takes an extra five minutes, but toasting the pecans in a dry skillet over medium heat until fragrant unlocks a deep, nutty flavor that elevates the entire salad.
• Tip: Massage your kale… if you use it. Want to swap spinach for kale? You absolutely can, but give the chopped kale a quick massage with a tiny bit of the dressing and a pinch of salt first. It breaks down the tough fibers and makes it tender and delicious.
• Tip: Cook quinoa in advance. You can cook the quinoa a day or two ahead and store it in the fridge. Just let it come to room temperature or give it a quick zap in the microwave before assembling the salad so it can work its wilting magic.
• Tip: Add protein for a full meal. A can of rinsed chickpeas, some shredded rotisserie chicken, or even a few hard-boiled eggs turn this side salad into a lunch or dinner that will keep you full for hours.

FAQs

Can I make this salad vegan?
Absolutely! It’s a super easy swap. Just omit the feta cheese or use a good-quality vegan feta alternative. Also, double-check that your dried cranberries are sweetened with fruit juice or sugar, not honey, to keep it fully plant-based. The rest of the recipe is naturally vegan-friendly.

How long will leftovers keep in the fridge?
This salad keeps surprisingly well! Stored in an airtight container, it will be good for 2-3 days. The spinach will become more wilted, and the pecans will soften a bit, but the flavors will continue to meld and it will still taste delicious. I often think it’s even better on day two.

My salad turned out a bit dry. What happened?
This usually means the quinoa was too hot and thirsty when you added the dressing, so it drank it all up before the spinach could get any. Next time, let the quinoa cool for a solid 5-7 minutes. For now, just whisk up a little extra batch of dressing—a simplified version with just lemon juice, oil, salt, and pepper—and toss it in.

Can I use a different grain instead of quinoa?
Of course! Farro would be a wonderful, chewy substitute. Couscous would make it lighter and fluffier. Even brown rice would work, though the texture will be denser. Just make sure whatever grain you use is cooled to that same warm-but-not-hot temperature before mixing it with the spinach.

Is there a way to make this nut-free?
Definitely. Simply leave out the pecans. For a similar crunch, you could try tossing in some roasted sunflower seeds or pumpkin seeds. They add that lovely textural element without any tree nuts, and their mild, toasty flavor fits right in.