Berry Pecan Quinoa Salad Recipe
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!
Servings: 2 servings
Calories: 491kcal
Ingredients
For the Salad
- 3 cup spring green mix
- 1/3 cup blueberries
- 1/3 cup raspberries
- 1/2 cup strawberries sliced
- 1/3 cup toasted pecans
- 1/2 cup cooked quinoa cooled
Additions
- cooked chicken chopped
- bacon crumbles
- bleu cheese crumbles
For the Dressing
- 1/2 cup raspberries
- 2 medium strawberries sliced
- 2 tbsp red wine vinegar OR balsamic vinegar
- 1/4 cup olive oil
- 1 tsp granulated sugar
- 1/2 tsp dijon mustard
- 1/2 tsp shallot minced
- pinch salt
- pinch pepper
- 1/2 tsp poppy seeds optional
Instructions
- Add the greens to a large plate or medium size bowl. Top with fruit, pecans and quinoa.
- 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).
Nutrition
Serving: 2serving | Calories: 491kcal | Carbohydrates: 30g | Protein: 6g | Fat: 41g | Saturated Fat: 5g | Sodium: 26mg | Potassium: 489mg | Fiber: 9g | Sugar: 11g | Vitamin A: 6141IU | Vitamin C: 47mg | Calcium: 66mg | Iron: 2mg