Bold, bright, and absolutely bursting with flavor, the Berry Pecan Quinoa Salad with Homemade Berry Vinaigrette is one of those summertime dishes you’ll want to make on repeat. Imagine tender quinoa tossed with juicy berries, toasted pecans, and a refreshing burst of homemade berry vinaigrette—all on a bed of greens, finished with snowy crumbles of feta (if you wish). Every forkful is a celebration of color, texture, and flavor, embodying summer’s best in a single, wholesome salad you’ll be proud to share.
Ingredients You’ll Need
The magic of this salad is all about using fresh, vibrant ingredients that work together in harmony. Each one plays an important role, bringing a unique pop of taste, color, or crunch to the finished dish.
- Quinoa: Acts as a hearty, protein-rich base that soaks up the vinaigrette and ties the salad together.
- Water or Vegetable Broth: Cooking quinoa in broth infuses it with extra flavor, while water keeps it light and subtle.
- Fresh Strawberries: Sliced strawberries add juicy sweetness plus a rosy burst of color, both in the salad and vinaigrette.
- Fresh Blueberries: Their bursty texture and deep hue make each bite more exciting.
- Fresh Raspberries: Offer a tart, delicate contrast to the other berries, balancing sweetness.
- Pecan Halves (Toasted): A toasty crunch with buttery richness that plays beautifully with the juicy fruit.
- Crumbled Feta Cheese (Optional): Brings a hint of creamy tanginess, complementing the sweet and tart elements.
- Baby Spinach or Mixed Greens: A fresh, leafy foundation that keeps the salad light yet satisfying.
- Strawberries (for vinaigrette): These extra berries transform your dressing into a fruity, beautiful drizzle.
- Fresh Lemon Juice: Adds lively brightness and balances out the sweetness in the dressing.
- Balsamic Vinegar: Provides a rich, tangy note that enhances the natural flavors of the berries.
- Honey or Maple Syrup: Brings gentle sweetness to round out the vinaigrette—choose what you love.
- Olive Oil: Gives the vinaigrette its signature silky texture and depth.
- Salt and Black Pepper: Essential for seasoning—just a pinch brings the whole salad into focus.
How to Make Berry Pecan Quinoa Salad with Homemade Berry Vinaigrette
Step 1: Cook the Quinoa
Rinse your quinoa well under cool running water to remove any bitterness, then combine it with water or vegetable broth in a saucepan. Bring it to a gentle boil, cover, and simmer for around 15 minutes until those tiny grains pop open and become fluffy. Fluff with a fork and transfer to a bowl to cool—room temperature is best for tossing the salad later.
Step 2: Toast the Pecans
Place the pecan halves in a dry skillet over medium heat, stirring frequently for three to five minutes, until they smell fragrant and are just lightly golden. This extra step enhances their crunch and really deepens their nutty flavor.
Step 3: Make the Homemade Berry Vinaigrette
In a blender or food processor, combine the chopped strawberries, lemon juice, balsamic vinegar, and honey or maple syrup. Blitz until smooth, then slowly drizzle in the olive oil with the motor running until you get a beautifully emulsified, rosy vinaigrette. Season to taste with salt and black pepper.
Step 4: Assemble the Salad
Layer the cooled quinoa, sliced strawberries, blueberries, raspberries, toasted pecans, and spinach or mixed greens in a large salad bowl. Drizzle generously with your Homemade Berry Vinaigrette and use salad tongs to toss gently so that everything is evenly coated.
Step 5: Add the Finishing Touches
If you love a touch of creamy tang, sprinkle the crumbled feta cheese over the top. Serve the Berry Pecan Quinoa Salad with Homemade Berry Vinaigrette right away for the freshest, most vibrant flavors and textures.
How to Serve Berry Pecan Quinoa Salad with Homemade Berry Vinaigrette
Garnishes
Sprinkle extra toasted pecans, some whole fresh berries, or an extra crumble of feta over the bowl just before serving. For even more color, scatter a few torn fresh mint leaves or microgreens on top—they make the presentation stunning.
Side Dishes
This salad is fantastic on its own, but it shines even brighter alongside grilled chicken, fresh seafood, or warm crusty bread. For a brunch gathering, pair it with a light frittata or a platter of assorted cheeses.
Creative Ways to Present
Try serving the Berry Pecan Quinoa Salad with Homemade Berry Vinaigrette in individual mason jars for portable picnics. Or, use butter lettuce leaves as edible cups for a fun, bite-sized appetizer. It’s also beautiful piled onto a wide platter for family-style dining.
Make Ahead and Storage
Storing Leftovers
If you have extra salad, keep it in an airtight container in the fridge for up to two days. For best texture, store the vinaigrette separately and toss just before serving to prevent the greens from wilting.
Freezing
The Berry Pecan Quinoa Salad with Homemade Berry Vinaigrette isn’t ideal for freezing, as fresh berries and greens lose their texture when thawed. However, you can freeze leftover cooked quinoa and vinaigrette on their own—just add fresh fruit and greens before serving.
Reheating
This salad is best enjoyed cold or at room temperature, making it a perfect make-ahead dish. If you’ve chilled the quinoa separately, let it come to room temp for ten minutes before assembling the salad for the best flavor and texture.
FAQs
Can I use a different grain instead of quinoa?
Absolutely! Farro, bulgur, or pearl couscous would all soak up the homemade berry vinaigrette beautifully, although each will give a different flavor and texture. Just adjust cooking times as needed.
How do I make this vegan?
To keep the Berry Pecan Quinoa Salad with Homemade Berry Vinaigrette vegan, simply skip the feta cheese or substitute it with a plant-based feta. Use maple syrup instead of honey in the vinaigrette.
Can I prepare the vinaigrette in advance?
Yes, the berry vinaigrette can be made ahead and stored in the fridge for up to three days. Just give it a shake or quick blend before using, as separation is natural.
What other nuts can I use instead of pecans?
Walnuts and almonds work beautifully here. Toasted hazelnuts also provide a delightful crunch if you’re feeling adventurous or want to mix things up.
Is this salad gluten-free?
Yes, quinoa is naturally gluten-free, and all the other ingredients are safe for gluten-free diets. Just double-check your feta and other add-ins to be sure.
Final Thoughts
I can’t recommend this Berry Pecan Quinoa Salad with Homemade Berry Vinaigrette highly enough—it’s a true taste of summer in every bite! It’s quick, vibrant, and so satisfying. Give it a try, and don’t be surprised if it becomes your new go-to for picnics, potlucks, or weeknight dinners alike.
Print
Berry Pecan Quinoa Salad with Homemade Berry Vinaigrette Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Enjoy the fresh flavors of summer with this delightful Berry Pecan Quinoa Salad drizzled with a Homemade Berry Vinaigrette. It’s vibrant, nutritious, and bursting with a variety of textures and tastes.
Ingredients
For the Salad:
- 1 cup uncooked quinoa (rinsed)
- 2 cups water or vegetable broth
- 1 cup fresh strawberries (sliced)
- 1 cup fresh blueberries
- 1/2 cup fresh raspberries
- 1/2 cup pecan halves (toasted)
- 1/4 cup crumbled feta cheese (optional)
- 2 cups baby spinach or mixed greens
For the Berry Vinaigrette:
- 1/2 cup fresh strawberries (hulled and chopped)
- 2 tablespoons fresh lemon juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1/4 cup olive oil
- Salt and black pepper to taste
Instructions
- Cook the Quinoa: In a medium saucepan, bring the quinoa and water or broth to a boil. Reduce heat, cover, and simmer for about 15 minutes until fluffy. Remove from heat and let cool.
- Make the Vinaigrette: Blend strawberries, lemon juice, balsamic vinegar, and honey until smooth. Slowly drizzle in olive oil while blending. Season with salt and pepper.
- Assemble the Salad: In a large bowl, combine quinoa, berries, pecans, and greens. Drizzle with vinaigrette, toss gently, and top with feta if desired. Serve fresh.
Notes
- For extra crunch, use candied pecans.
- Best enjoyed fresh, refrigerate for up to 2 days.
- Add grilled chicken for a heartier meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop, No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 10g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 5mg
