Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (1)
Cranberry Pecan Salad
NUTRITION · PER SERVING33M COOK
CAL 17%·PRO 17%
CARBS 40G48% OF CAL
8G FIBER19G OTHER14G TOTAL SUGAR
FAT 17G46% OF CAL
2G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad with quinoa, kale, roasted chickpeas, dried cranberries, pecans, and feta tossed in lemon dressing. Nutritious and satisfying.
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View the full recipe on Peas and Crayons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- ½ cup dry quinoa
- ¾ cup water
- salt and pepper (to taste)
- ½ cup chopped pecans
- 2 cups chopped kale
- 1 can chickpeas ((15 oz) drained and rinsed)
- ½ cup dried cranberries
- ¼-⅓ cup finely chopped red onion
- ½ cup crumbled feta cheese ((optional) skip if vegan)
- 1.5 lemons ((freshly juiced))
- 3 TBSP avocado oil or light olive oil
- 1 tsp white wine vinegar (or red wine vinegar)
- 1 clove garlic
- ¼ tsp sea salt
- ¼ tsp black pepper
At a glance
PER SERVING · TIME 33M
CAL 17%·PRO 17%
CARBS 40G48% OF CAL
8G FIBER19G OTHER14G TOTAL SUGAR
FAT 17G46% OF CAL
2G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 18m
- Sodium
- 286mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 245mg
- Calcium
- 68mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 286MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.