You’ll love this easy-to-make yet vibrant quinoa cranberry salad! Packed with quinoa, dried cranberries, crunchy toasted walnuts, and a delicious homemade dressing, this dish looks gorgeous on the table and is nutritious, too. Naturally vegetarian and gluten-free!
This is one of my all-time favorite recipes! The simplicity and versatility of this salad make it my go-to for any occasion. Bursting with flavors, it works as a side dish or a light snack you can enjoy anytime. One thing’s for sure — this quinoa cranberry salad is something you’ll want to whip up again and again. Enjoy!
~Kristen
Why You’ll Love This Healthy Salad Recipe
- It’s so quick and simple to make, with minimal prep time.
- This salad offers an outstanding balance of flavors with savory quinoa and feta cheese, tangy vinaigrette, and sweet dried cranberries.
- It’s so nutritious! Quinoa is a good source of protein, fiber, carbohydrates, and other vitamins and minerals, so including this quinoa salad recipe in your diet is ideal.
- This recipe is customizable! It can be made vegan if you use vegan feta cheese, and you can add your favorite nuts, veggies, or fresh herbs to suit your taste.
Ingredient Notes
Quinoa: Acts as the base of the dish absorbing all the flavors. You can use white or red quinoa, though I am partial to white for this particular recipe.
Toasted Walnuts: Provides a crunchy texture and rich, nutty taste. You only need a skillet and a few minutes to whip this up.
Dried Cranberries: Add sweetness and a burst of color. I love to use apple juice-sweetened cranberries.
Crumbled Feta Cheese: Imparts a salty, tangy taste. If vegetarian, be certain to use a rennet-free brand like Organic Valley. If vegan, use a plant-based feta cheese like Violife.
Red Onion: Gives a slightly sweet and sharp flavor. If you do not have red on hand, white or yellow can be used in a pinch.
Olive Oil: Helps coat the salad so it doesn’t feel dry. I recommend a good high-quality extra virgin olive oil.
Apple Cider Vinegar: Adds a bright, tangy acidity to balance the flavors of the other ingredients. If you do not have ACV, red wine or white vinegar can be used instead.
Maple Syrup: Imparts a natural, subtle sweetness to the dish. If not vegan, honey makes a suitable alternative.
Dijon Mustard: Gives the salad a slightly spicy, tangy, and savory depth.
Salt and Pepper: Enhance the natural flavors of the other ingredients.
Want to make it fruitier? Skip the homemade vinaigrette and give this strawberry balsamic dressing a try instead.
How to Make Cranberry Quinoa Salad
- Rinse quinoa and cook with water and a pinch of salt in a saucepan. Bring to a boil, cover, reduce heat, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.
- Toast walnuts in a hot skillet for about 2 minutes until fragrant. In a large bowl, combine the quinoa, toasted walnuts, dried cranberries, feta, and red onion.
- Whisk olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl. Drizzle the dressing over the salad and toss gently to coat.
- Let the flavors meld for 5–10 minutes. Serve immediately or refrigerate for up to 3 days. Enjoy!
Serving Ideas
- Paired with grilled or roasted vegetables.
- Served alongside stuffed acorn squash (this makes a particularly great holiday meal!).
- Served with hearty soups.
- Served with pita or flatbread with hummus.
- Paired with marinated tempeh.
- Topped with any or a combination of the following:
- Nuts or seeds
- Fresh herbs like mint or cilantro
- Other dried fruits like golden raisins or figs
- Avocado slices
- Sprouts or microgreens
Storing Quinoa Cranberry Salad
Store any leftover quinoa cranberry salad in an airtight container, then keep it in the refrigerator for around four days. Check for any changes in smell, taste, or texture before serving.
Once ready to serve, shake the salad to redistribute the flavors. If it appears too dry, revive it with a little olive oil or lemon juice, toss the salad together, and serve.
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Quinoa Cranberry Salad
Ingredients
- 1 cup quinoa rinsed
- 2 cups water
- pinch salt
- ½ cup raw walnuts chopped and toasted
- 1 cup dried cranberries sweetened
- ½ cup crumbled feta cheese use rennet-free if vegetarian or plant-based feta if vegan
- 1/2 red onion thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
Method
- In a medium saucepan, combine the rinsed quinoa, water, and a pinch of salt.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all the water is absorbed.
- Remove the quinoa from the heat, fluff with a fork, and let it cool slightly.
- In a skillet over high heat, add the walnuts. Toast the walnuts while stirring constantly, for about 2 minutes or until they are smelling fragrant.
- In a large bowl, combine the toasted walnuts, dried cranberries, feta, and red onion.
- In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
- Add the cooled quinoa to the large bowl. Drizzle the dressing over the top.
- Toss gently to combine and ensure the dressing coats everything.
- Let the salad sit for 5–10 minutes to allow the flavors to meld.
- Serve immediately or refrigerate for up to 4 days for an even better flavor.
- Enjoy!
Notes
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
Hello,
I just had your very delicious quinoa salad. I make big batches of quinoa and freeze so it makes it easy to make a quick meal. Only thing I did was add some chopped bite size pieces of romaine. Excellent, healthy and filling. Thank you
Hi, Tish! Thank you for stopping by. I really appreciate the feedback and I’m so happy you enjoyed this recipe. 🙂