Description
This Berry Quinoa Salad with Berry Vinaigrette is a fresh and vibrant dish featuring mixed greens, a variety of juicy berries, toasted pecans, protein-packed quinoa, and optional chicken, bacon, and bleu cheese crumbles. The salad is dressed with a homemade berry vinaigrette that balances sweetness and tang, making for a perfect light lunch or refreshing side dish.
Ingredients
Salad
- 3 cups spring green mix
- 1/3 cup blueberries
- 1/3 cup raspberries
- 1/2 cup strawberries, sliced
- 1/3 cup toasted pecans
- 1/2 cup cooked quinoa, cooled
- Cooked chicken, chopped (optional, about 1/2 cup)
- Bacon crumbles (optional, about 1/4 cup)
- Bleu cheese crumbles (optional, about 1/4 cup)
Berry Vinaigrette
- 1/2 cup raspberries
- 2 medium strawberries, sliced
- 2 tablespoons red wine vinegar or balsamic vinegar
- 1/4 cup olive oil
- 1 teaspoon granulated sugar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon shallot, minced
- Pinch of salt
- Pinch of pepper
- 1/2 teaspoon poppy seeds (optional)
Instructions
- Prepare the salad base: Add the spring green mix to a large plate or medium-sized bowl. Evenly distribute the blueberries, raspberries, sliced strawberries, toasted pecans, and cooked quinoa over the greens. If desired, sprinkle chopped cooked chicken, bacon crumbles, and bleu cheese crumbles on top for added protein and flavor.
- Make the berry vinaigrette: In a food processor, combine the raspberries, sliced strawberries, red wine or balsamic vinegar, olive oil, granulated sugar, Dijon mustard, minced shallot, salt, and pepper. Puree the mixture until smooth. For a smoother, creamier texture, strain the dressing through a fine mesh sieve to remove seeds; otherwise, leave as is. Stir in poppy seeds if you want a little extra crunch and visual appeal.
- Toss and serve: Gradually toss the salad with the berry vinaigrette, adding a little dressing at a time to ensure even coverage without sogginess. Serve immediately as a refreshing and nutrient-dense meal or side dish.
Notes
- For a vegan version, omit chicken, bacon, and bleu cheese.
- Quinoa can be cooked ahead of time and stored in the refrigerator to save prep time.
- Adjust sweetness in the dressing by increasing or reducing sugar to taste.
- Use fresh, ripe berries for the best flavor and vibrant color.
- Optional poppy seeds add a nice texture and visual interest but can be omitted if unavailable.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
