Berry Quinoa Salad with Berry Vinaigrette Recipe
This Berry Quinoa Salad with Berry Vinaigrette is fresh, vibrant, and takes only 5 minutes to make. A delicious mix of berries, greens, and pecans tossed in a tangy dressing.
Servings: 2 servings
Calories: 489kcal
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 tablespoon red wine vinegar OR balsamic vinegar
- 1/4 cup olive oil
- 1 tsp granulated sugar
- 1/2 teaspoon 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-sized 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, then toss with salad, a little bit at a time.
Notes
This Berry Pecan Salad is best enjoyed fresh, but if you need to store leftovers, keep the components separate.
Store the greens, fruit, and quinoa in an airtight container in the refrigerator for 4-5 days. The berry vinaigrette can be stored in a sealed mason jar in the refrigerator for up to a week.
Nutrition
Serving: 2serving | Calories: 489kcal | Carbohydrates: 30g | Protein: 6g | Fat: 41g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 27g | Sodium: 36mg | Potassium: 433mg | Fiber: 8g | Sugar: 10g | Vitamin A: 730IU | Vitamin C: 58mg | Calcium: 62mg | Iron: 2mg
