Quinoa Cranberry Pecan Arugula Salad
This Quinoa Cranberry Pecan Arugula Salad is paired with a super easy Balsamic Vinegar Dressing! This will be your new favorite healthy salad!
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 4-6 1x
- Category: Salad
- Cuisine: Gluten free
Ingredients
Units
Scale
- 1/2 a container of Baby Arugula, about 2.5 oz
- 2 cups cooked Quinoa
- 1 3oz 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!
