Table of Contents
Table of Contents
Bright, Nutritious, and Perfect for the Holidays
When the heavy comfort food season hits, I always crave something fresh and colorful to balance my table, and this Cranberry Quinoa Salad with Feta & Herbs is my go-to.
It’s the kind of side dish that makes every gathering or fall dinner feel brighter. Packed with protein-rich quinoa, tangy feta, crunchy pecans, and sweet dried cranberries, it hits that perfect balance between healthy and delicious.
The best part? It’s ready in 25 minutes, can be made ahead, and tastes even better the next day. Whether you’re serving turkey, roasted vegetables, or a vegetarian feast, this salad fits right in, light, festive, and full of flavor.
Why Quinoa Makes the Perfect Fall Base
Quinoa is one of those ingredients I always keep in my pantry. It’s quick to cook, naturally gluten-free, and protein-rich, which means it turns any side dish into something satisfying and nourishing.
For this salad, quinoa gives a light, fluffy base that absorbs the tangy lemon dressing beautifully. It pairs perfectly with cranberries and feta, adding both texture and nutrition.
This recipe is proof that healthy doesn’t have to mean boring, it’s vibrant, zesty, and absolutely holiday-worthy.
Ingredients You’ll Need
For 4–6 servings :
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- ½ cup dried cranberries
- ½ cup crumbled feta cheese
- ¼ cup chopped pecans or walnuts
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh mint (optional but refreshing)
- ¼ cup diced red onion
- 1 cup baby spinach or arugula, roughly chopped
For the dressing :
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp honey or maple syrup
- ½ tsp Dijon mustard
- Salt & pepper to taste
Tip : Use vegetable broth instead of water to give your quinoa a deeper, savory flavor.
Step-by-Step Directions
Step 1 – Cook the Quinoa
Rinse quinoa under cold water to remove any bitterness.
In a medium pot, combine quinoa and water (or broth). Bring to a boil, reduce heat, cover, and simmer for about 15 minutes, until the liquid is absorbed.
Fluff with a fork and let it cool slightly.
Step 2 – Prepare the Dressing
In a small jar or bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
Set aside, you’ll love how bright and fresh this dressing tastes!
Step 3 – Combine the Ingredients
In a large mixing bowl, add cooked quinoa, cranberries, feta, nuts, onion, parsley, mint, and spinach.
Pour the dressing over and toss gently until everything is evenly coated.
Taste and adjust : add more lemon juice for brightness or a drizzle of honey if you prefer a touch more sweetness.
Step 4 – Serve or Chill
You can serve it immediately slightly warm, or refrigerate it for at least 30 minutes to let the flavors blend.
I personally love it chilled, the sweet cranberries, zesty lemon, and salty feta taste even better after a little rest.
The Story Behind This Recipe
I first made this salad on a hectic fall morning, when I realized I needed something fresh and colorful among all the casseroles and creamy sides.
I found a bag of quinoa in the pantry, cranberries left from a dessert, and feta in the fridge, and just like that, Cranberry Quinoa Salad with Feta & Herbs salad was born.
My family loved it so much that it’s now a non-negotiable part of our holiday table. Even my boys, who aren’t exactly salad fans, love the mix of sweet and tangy flavors.
It’s light, bright, and feels like a breath of fresh air next to all the cozy comfort foods of fall.
Tips for Perfect Results
- Fluff your quinoa well. You want light, airy grains, not clumps.
- Use fresh lemon juice. It makes all the difference in brightness.
- Toast the nuts. Just 5 minutes in a dry skillet boosts their flavor and crunch.
- Add greens last. Spinach wilts quickly; mix it in just before serving.
- Make ahead. This salad actually tastes better the next day!
Variations You’ll Love
- Vegan version : skip the feta or replace it with vegan cheese.
- Protein-rich version : grilled chicken or chickpeas turn it into a full meal.
- Festive twist : add pomegranate seeds for color and crunch.
- Winter twist : add roasted sweet potatoes for extra warmth.
When to Serve It
This salad is versatile :
- As a holiday side, brightens the table beautifully.
- At a fall potluck, travels well and keeps fresh.
- For meal prep st,ays crisp up to 3 days in the fridge.
- As a light lunch with soup or bread.
Nutrition Highlights (per serving)
- Calories : 290 kcal
- Protein : 9 g
- Carbs : 32 g
- Fat : 14 g
- Fiber : 5 g
- Vitamin A : 30 % DV
- Iron : 12 % DV
(Values are estimates. For reference, see the FDA Nutrition Facts Guide.)
Why You’ll Love Cranberry Quinoa Salad with Feta & Herbs salad
Because it’s:
- Ready in 25 minutes.
- Light, colorful, and protein-rich.
- Easy to make ahead.
- The perfect balance of sweet, salty, and tangy.
- A healthy addition to your fall or holiday menu.
It’s one of those dishes that make healthy eating feel joyful, not restrictive.
Explore More Fresh Fall Recipes
If you loved this salad, you’ll also enjoy :
- Autumn Harvest Quinoa Salad
- Roasted Pumpkin Salad with Feta & Spinach
- Sweet Potato Carrot Soup
- Creamy Pumpkin Alfredo Pasta
Healthy, vibrant, and full of texture, this Cranberry Quinoa Salad with Feta & Herbs is everything you need to balance your cozy fall meals.
It’s proof that a salad can be simple and still shine on the holiday table.
From my kitchen to yours, I hope it brings brightness and joy to your next gathering, one colorful spoonful at a time.