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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!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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
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