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Home » Recipes » Gluten free

Quinoa Cranberry Pecan Arugula Salad

Yum

Published: Aug 7, 2015 · Modified: Apr 2, 2025 by Sara · This post may contain affiliate links

This Quinoa Cranberry Pecan Arugula Salad is paired with a super easy Balsamic Vinegar Dressing! This will be your new favorite healthy salad!

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Quinoa Cranberry Pecan Arugula Salad

I’m always looking for new salad ideas. I like salads that are quick and easy to make, so I can just prepare them and take them on the go. Lately I’ve been packing my salads in a tupperware container and bringing it to the beach for a little picnic lunch. This salad is perfect for this.

Here’s what I love about this salad:

-It’s light and refreshing.

-It works great as a meal or as a side.

-The bitterness of the Arugula is offset by the sweet Cranberries, I guess you could say it’s Bittersweet.

-Every bite is packed with protein from the Quinoa goodness.

-The dressing for this is so easy to make, honestly I’m never buying salad dressing from the store anymore.

-It’s super duper addicting…seriously after I made this batch I had to go to the store and get more to make. Now I’m eating it for my lunches everyday.

You can mix this up a bit, the second time I made it I used sliced almonds and dried cranberries.

Quinoa Cranberry Pecan Arugula Salad

For a super easy home made Balsamic Vinaigrette dressing, try the recipe I made for it here —–> Balsamic Vinaigrette

It’s super delicious with this salad and is 100% better than any store bought dressing!

Quinoa Cranberry Pecan Arugula Salad

If you try this, let me know what you think! Just leave a comment below and rate it – it’s really helpful for me and other readers. And don’t forget to take a picture and Hashtag it #Tastefulventure on Instagram so I can see!

Cheers!

Quinoa Cranberry Pecan Arugula Salad

Quinoa Cranberry Pecan Arugula Salad

Sara
This Quinoa Cranberry Pecan Arugula Salad is paired with a super easy Balsamic Vinegar Dressing! This will be your new favorite healthy salad!
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Salad
Cuisine American
Servings 6
Calories 159 kcal

Ingredients
  

  • 1/2 a container of Baby Arugula about 2.5 oz
  • 2 cups cooked Quinoa
  • 1 3 oz package Pecan and Cranberry salad topper
  • For the Dressing;
  • 1/4 cup Olive Oil
  • 2 Tbs Balsamic Vinegar
  • 1 Tbs minced Shallots
  • sea salt and pepper to taste

Instructions
 

  • Prepare Quinoa as directed on package.
  • I usually prepare my Quinoa ahead of time and already have stored in the fridge.
  • Mix together dressing and shake well.
  • In large bowl add salad ingredients.
  • Add dressing to salad and mix well.
  • Enjoy!

Nutrition

Calories: 159kcalCarbohydrates: 14gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 6mgPotassium: 118mgFiber: 2gSugar: 1gVitamin A: 7IUVitamin C: 0.2mgCalcium: 13mgIron: 1mg
Keyword Quinoa Cranberry Pecan Arugula Salad, quinoa salad, salad
Tried this recipe?Let us know how it was!

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Welcome!


Hi! I’m Sara, and welcome to Tastefulventure! Here at Tastefulventure I’ve been testing gluten free recipes for over 11 years in hopes of sharing everything I’ve learned with you. I’m a foodie who loves to experiment with many different ingredients. 

More about me

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