Go Back
+ servings
Berry Pecan Quinoa Salad
Print Recipe
5 from 6 votes

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!
Prep Time5 mins
Total Time5 mins
Course: Salad
Cuisine: American
Servings: 2 servings
Calories: 491kcal


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


  • 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


  • 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).


Serving: 2g | 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