I’ve been getting back into vinyasa yoga lately. Most of the time I do yoga sculpt classes with weights, but recently I’ve needed some deep stretching and some major stress relief. The mind-body connection that yoga brings me is often times my favorite part of the class; I’m more self-aware, compassionate, and thoughtful with each class. I’ve also noticed that my anxiety diminishes.
The other day my instructor was talking about how you have to be brave in order to become your true self. How you have to go beyond what you think you’re capable of if you want to make something happen. Take a chance on something or someone.
Little conversations like those push me to be better. I’m happy to have the ability to make choices, change my future and create opportunities that I would have never thought possible. Thus on my journey to having a clear mind with less stress, I’m also focusing on having a healthy body. Eating clean, preparing my meals, and taking care of myself is so important.
This past weekend I made a big batch of this summery salad (with fall flavors?) My mom came over to help taste test, and she absolutely loved it. We enjoyed it cold served with some greek yogurt.
This salad was inspired by my favorite little meal at Whole Foods made with couscous. Every time I’m there I search for it.
This salad is packed with cranberries, pecans, and a delicious honey orange dressing. Of course, you can also make it vegan by using agave nectar instead of honey.
The toasted pecans and quinoa give it a nice nutty flavor, but the dressing sweetens it up a little. It would be a lovely light salad for a weekend picnic or paired with some salmon or chicken for a healthy, well-rounded meal.
It’s best to let the quinoa marinate with the dressing in the fridge before serving. I recommend adding the toasted pecans just before you’re ready to serve; that way they’ll stay nice and crunchy.
Don’t forget to tag your creations with #ambitiouskitchen on Instagram. I love seeing the recipes you make!
xo!
More quinoa salad recipes you’ll love:
Fiesta Mango Black Bean Quinoa Salad
Kale, Edamame & Quinoa Salad with Lemon Vinaigrette
Thai Chicken Quinoa Salad with Peanut Dressing
Famous Crunchy Cashew Thai Quinoa Salad {vegan & gluten-free}
One Pot Moroccan Chickpea Quinoa Salad
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Cranberry Pecan Quinoa Salad with Honey-Orange Dressing
Ingredients
- 1 cup uncooked quinoa
- 1/3 cup dried cranberries
- 1/3 cup chopped pecans
- For the dressing:
- 1 tablespoon olive oil
- 2 teaspoons apple cider vinegar
- 1 medium orange, juiced
- zest of 1/2 an orange
- 1 tablespoon honey (or sub agave nectar to keep vegan)
- 1/2 teaspoon tumeric
- 1/2 teaspoon dried thyme
- salt and pepper, to taste
Instructions
- Preheat oven to 350 degrees F. Place pecans on ungreased baking sheet and toast for 6-8 minutes. Remove from oven and set aside to cool. While they're toasting you can start cooking your quinoa.
- To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 2 cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes.
- To make dressing: Whisk together olive oil, apple cider vinegar, orange juice, orange zest, honey, tumeric, thyme.
- Pour the dressing all over quinoa and add cranberries. Stir to combine. Refrigerate for at least 30 minutes to allow flavors to absorb into quinoa.
- Add salt and pepper to taste. Before serving fold in toasted pecans. Makes 5 servings; a little over 1/2 cup each.
35 comments
Ohhh yum!! THE perfect spring salad!
That honey orange dressing sounds perfect on anything! This is gorg! pinned
Add aparagus to it and it is fabulous! Love dates too.
I know EXACTLY what salad you are talking about from Whole Foods 😀 Glad you are getting into Vinyasa!! I took the BEST c2 today. You have to come to the Edina studio and take class from Justyn. She is insanely deep. I just wanted to lay in shavasana and listen to her talk!
I’ve been doing more vinyasa yoga too! It makes me feel so much better. Loving this salad, friend 🙂
This is delicious, light, and perfect for my mothers day/family party on Sunday! I can’t wait for people to try it-and I made double the recipe so that I could eat it until then 🙂 Thanks Monique! Do you dream in flavors? How did you learn which herbs and spices to use in your recipes?
Whole-foods inspired! The ingredient list is on the back of the container. 🙂
This looks like some wonderful comfort food! Love the honey orange dressing!
I go through phases with yoga…for a couple of months I get really into vinyasa and then I’ll switch back to sculpt. I love that yoga can be so different and accomodating to what my body needs. I’m pretty sure my body needs this quinoa salad too…such fun flavors going on in there!
You are missing acv in directions!
All fixed – thank you for catching!
I don’t have turmeric…could I use curry powder instead? What do y’all think?
Do not have turmeric…think I could use curry powder??
How far in advance can salad be made? Should i leave in dressed or undressed if made 24 hours in advance? thanks
I made this last night and it was easy and delish. My boyfriend loved it. As he put it, “I’ll tolerate quinoa but this is the first time I’ve actually really liked it!” Chilled it for about an hour, flavors are great. Definitely making this for guests.
Put the tumeric in the water with your quinoa instead of in the dressing and you’ll have gorgeous bright quinoa. 🙂
Hello from San Diego! Made this last week and it was so good! I doubled the recipe because I brought it to a holiday gathering and also wanted leftovers. Boy am I glad I had leftovers so I could enjoy it longer! I didn’t have oranges so I used clementines and used orange juice instead of squeezing juice from an orange. Delish!
Just like the Israeli Cous Cous from Whole Foods. Excited to try this with quinoa. I will be adding the scallions, though! 🙂
Yum!!
LOVE your recipes, but there doesn’t seem to be any way to print them out. am i missing something?
Hi! We’ve been having some technical difficulty with the print button – if you actually click the white space under the nutrition info, the print button is there!
Thank you for this recipe! It is my go-to for all church and other potlucks. The bowl is always scrapped clean. I wanted to being something healthier but was easy and a hit. It has never failed. And the dressing is so yummy. I get creative and will also pine nuts and finely chopped apples.
Delicious! So happy to hear that 🙂
I LOVE this recipe. I’ve been pairing it with maple glazed salmon every few weeks and I just never tire of it. So good!
Amazing! This would be delicious with salmon. Glad you love it!
this looks great, but I am trying to stay away from oils. do you think I could leave out or substitute with ?
Thanks
Sure you can probably just get away with using fresh orange juice to sweeten and a little honey.
perfect for fall!
I AM MAKING THIS WONDERFUL SALAD AGAIN. THE FIRST TIME I MADE I ADDED TANGERINE SLICES AND HONEYDEW CHUNKS. IT WAS A REFRESHING BURST OF FLAVORS FOR A SIDE SALAD OR A SNACK. THIS TIME I HAVE RIPENING MANGOES THAT MAY JUST MAKE IT INTO THE SALAD. I LOVE THAT THIS RECIPE IS SO VERSATILE. THANKS FOR SHARING!!!
Delicious. It’s in my meal rotation. I’ve added cut mangoes or orange pieces.
Perfect! Great idea 🙂
I’m excited to make this but I have one question. I’m assuming that the dried cranberries aren’t sweetened? How sweet does this salad taste. Could I get away with using sweetened dried cranberries? (I use the ones sweetened with Splenda).
It depends on how sweet you want this salad to be. The sweetened dried cranberries should work just fine
I love your recipe! my family really likes it.
its very awesome