Berry Pecan Quinoa Salad with Homemade Berry Vinaigrette
Prep time
Total time
Nothing says summer quite like a fresh, crisp, berry-topped salad! This berry pecan quinoa salad with homemade berry vinaigrette is perfect for lunch, dinner or to take to BBQs!
Yield: 1-2 servings
  • For the salad:
  • 3 c. spring mix greens
  • ⅓ c. blueberries
  • ⅓ c. raspberries
  • ½ c. sliced strawberries
  • ⅓ c. toasted pecans
  • ½ c. quinoa, cooked and cold
  • Additions:
  • Chopped chicken
  • Bacon crumbles
  • Bleu cheese crumbles
  • For the dressing:
  • ½ c. raspberries
  • 2 medium strawberries
  • 2 tbsp. red wine or balsamic vinegar
  • ¼ c. olive oil
  • 1 tsp. granulated sugar
  • ½ tsp. dijon mustard
  • ½ tsp. minced shallot
  • pinch of salt and pepper
  • ½ tsp. poppy seeds (optional)
  1. Add the greens to a large plate or medium size bowl. Top with fruit, pecans and quinoa.
  2. To make the dressing, in a food processor combine all of the ingredients except for the poppy seeds. Puree until smooth. If you want an extra creamy dressing, pour through a mesh sieve to remove the seeds. Stir in poppy seeds if desired, toss with salad, a little bit at a time (this recipe makes a generous amount of dressing, store the leftover dressing in the refrigerator for up to 3 days).
Recipe by Life Made Simple at