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Overhead view of a white bowl of cranberry pecan salad on a grey hand towel, with orange slices, pecans and a fork on the table beside it.

Cranberry Pecan Quinoa Salad With Honey-Orange Dressing

  • Author: Alejandra | The Littlest Crumb
  • Total Time: 50 minutes
  • Yield: 5 servings 1x
  • Diet: Vegetarian


This healthy cranberry pecan quinoa salad with honey-orange dressing is a simple and easy salad to make for a side dish or as a light lunch on its own.




  • 1 cup quinoa 
  • 1 cup pecans, roughly chopped 
  • 3/4 cup cranberries, aka “craisins”
  • 1/2 cup feta, crumbled


  • 1/8 cup freshly squeezed orange juice (about the juice of 1/2 a large orange)
  • 1/2 tbsp orange zest 
  • 2 tsp honey 
  • 1 tbsp white wine vinegar 
  • 2 tbsp olive oil
  • dash of salt and pepper, to taste


  1. Cook the quinoa and let cool to room temperature. See the blog post for detailed instructions on how to cook the quinoa.
  2. Mix the room temperature cooked quinoa with the dried cranberries, pecans and feta cheese.
  3. For the dressing, add the orange juice, orange zest, honey, white wine vinegar, olive oil, salt and pepper to a sealed jar. Shake vigorously to mix and pour over the salad.


  • To make this salad vegan, cut out the feta cheese and substitute the honey for maple syrup.
  • Store this salad in an airtight container in the fridge for up to a week. 
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Mixed
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 442
  • Sugar: 26.1g
  • Sodium: 55.7mg
  • Fat: 25.1g
  • Saturated Fat: 3.2g
  • Unsaturated Fat: 88.4g
  • Trans Fat: 0g
  • Carbohydrates: 53.5g
  • Fiber: 5.8g
  • Protein: 8g
  • Cholesterol: 5mg

Keywords: Quinoa salad, pecan quinoa salad, cranberry quinoa salad, honey orange dressing