Cranberry Apple Pecan Quinoa Salad Recipes

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CRANBERRY APPLE PECAN QUINOA SALAD



Cranberry Apple Pecan Quinoa Salad image

A beautiful and light take on a fall salad. The tastes mix well together and it can be served hot or cold. I like to pair it with Dijon-crusted salmon!

Provided by jrsolger

Categories     Salad     Grains     Quinoa Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 11

1 ½ cups chicken broth
1 cup quinoa, rinsed
3 tablespoons olive oil
1 ½ tablespoons Dijon mustard
1 teaspoon maple syrup, or more to taste
¼ teaspoon ground cinnamon
salt and ground black pepper to taste
1 large crisp apple, chopped into small pieces
1 cup pecan pieces
½ cup dried cranberries
½ cup grated Parmesan cheese

Steps:

  • Stir chicken broth and quinoa together in a saucepan; bring to a boil, reduce heat to low, place cover on the saucepan, and cook until the broth is absorbed, about 10 minutes. Remove saucepan from heat and fluff with a fork.
  • Whisk olive oil, Dijon mustard, maple syrup, and cinnamon together in a bowl; season with salt and pepper. Drizzle sauce over the quinoa; stir. Add apple pieces, pecan pieces, cranberries, and Parmesan cheese; stir. Return cover to the saucepan and let the mixture steam until the sauce warms and the apples soften slightly, 5 to 10 minutes.

Nutrition Facts : Calories 372.4 calories, Carbohydrate 35.7 g, Cholesterol 5.9 mg, Fat 23.4 g, Fiber 5.1 g, Protein 8.3 g, SaturatedFat 3.4 g, Sodium 197.7 mg, Sugar 11.6 g

CRANBERRY APPLE PECAN QUINOA SALAD



Cranberry Apple Pecan Quinoa Salad image

Make and share this Cranberry Apple Pecan Quinoa Salad recipe from Food.com.

Provided by Livelymommie

Categories     Low Cholesterol

Time 25m

Yield 6 , 6 serving(s)

Number Of Ingredients 11

1 1/2 cups chicken broth
1 cup quinoa, rinsed
3 tablespoons olive oil
1 1/2 tablespoons Dijon mustard
1 teaspoon maple syrup (to taste)
1/4 teaspoon ground cinnamon
salt & fresh ground pepper
1 large crisp apple, chopped into small pieces
1 cup pecan pieces
1/2 cup dried cranberries
1/2 cup grated parmesan cheese (optional)

Steps:

  • Stir chicken broth and quinoa together in a saucepan; bring to a boil, reduce heat to low, place cover on the saucepan, and cook until the broth is absorbed, about 10 minutes. Remove saucepan from heat and fluff with a fork.
  • Whisk olive oil, Dijon mustard, maple syrup, and cinnamon together in a bowl; season with salt and pepper. Drizzle sauce over the quinoa; stir.
  • Add apple pieces, pecan pieces, cranberries, and Parmesan cheese; stir. Return cover to the saucepan and let the mixture steam until the sauce warms and the apples soften slightly, 5 to 10 minutes.
  • If you would like to serve the salad cold, you can prepare the recipe the same way, but don't add the sauce, cranberries, apples, and pecans until the quinoa has cooled. Then, mix all together in a bowl and refrigerate for at least 30 minutes.

Nutrition Facts : Calories 328.1, Fat 22.1, SaturatedFat 2.4, Sodium 231.5, Carbohydrate 28.1, Fiber 5.2, Sugar 5.8, Protein 7.2

APPLE CRANBERRY AND PECAN SALAD



Apple Cranberry and Pecan Salad image

Tip: Sprinkle 1/3 cup feta cheese crumbles onto salad.

Provided by Food Network

Categories     side-dish

Time 10m

Number Of Ingredients 5

1 (5-ounce) bag fresh baby spinach blend
1 apple, thinly sliced
1/2 cup dried cranberries
1/2 cup Archer Farms Cinnamon Glazed Pecans
6 tablespoons Archer Farms Poppyseed Dressing

Steps:

  • Toss spinach, apple, cranberries and pecans in large bowl until mixed. Drizzle with dressing. Serve immediately.

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