Cranberry Apple Quinoa Salad Recipe

Introduction

This cranberry apple quinoa salad is a vibrant and refreshing dish perfect for any meal. Packed with crunchy apples, tart cranberries, and a tangy maple mustard dressing, it’s both nutritious and bursting with flavor.

Ingredients

• 1/4 cup olive oil
• 1/3 cup apple cider vinegar (increase to 1/2 cup for a tangier dressing)
• 2 tbsp. pure maple syrup
• 1 tbsp. whole grain mustard
• 3 cups cooked quinoa (prepared according to package instructions)
• 1 medium apple, diced
• 3 stalks celery, diced (about 1 1/2 cups)
• 3 scallions, thinly sliced (about 1/2 cup)
• 1/2 bunch Italian parsley, washed, dried, and chopped (about 3/4 cup)
• 1/4 cup dried cranberries
• 1/3 cup pecans, chopped
• 1/4 cup pepitas
• 1 tsp. salt (such as Diamond Crystal kosher salt)
• 1/2 tsp. freshly ground black pepper

Instructions

1. Step 1: Cook the quinoa according to the package instructions. Once cooked, spread it out in a thin layer on a baking sheet to cool completely.
2. Step 2: While the quinoa cools, whisk together the olive oil, apple cider vinegar, maple syrup, and whole grain mustard to create the dressing. Taste and adjust the vinegar to your preference, then set aside.
3. Step 3: When the quinoa has fully cooled, transfer it to a large mixing bowl. Add the diced apple, celery, scallions, chopped parsley, dried cranberries, pecans, pepitas, salt, and black pepper.
4. Step 4: Pour the dressing over the quinoa mixture. Stir thoroughly to combine all ingredients evenly.

Tips & Variations

• Use a crisp apple variety like Granny Smith or Honeycrisp to add a nice tart contrast to the sweet cranberries.
• For a nut-free version, substitute pecans and pepitas with roasted chickpeas or sunflower seeds.
• Make the dressing ahead and refrigerate to let the flavors deepen before tossing with the salad.
• If you prefer a warm salad, gently heat the quinoa before mixing in the other ingredients.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. For best texture, keep the dressing separate and toss just before serving. Leftovers can be enjoyed cold or at room temperature. If refrigerated, allow the salad to come to room temperature before serving for enhanced flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different grain instead of quinoa?

Yes, you can substitute cooked couscous, bulgur, or farro if you prefer. Adjust the cooking times accordingly, and ensure the grain is fully cooled before mixing.

What type of apple works best in this salad?

Crisp apples like Granny Smith, Honeycrisp, or Fuji hold up well and add a refreshing crunch. Avoid very soft or overly sweet apple varieties to maintain texture balance.

Cranberry Apple Quinoa Salad Recipe

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4.6 from 74 reviews

A refreshing and healthy Cranberry Apple Quinoa Salad combining the nutty flavors of quinoa with sweet apples, tangy dried cranberries, crunchy celery and pecans, all tossed in a light maple mustard dressing. Perfect as a nutritious side dish or a light lunch.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 15 minutes (for quinoa cooking)
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dressing

• 1/4 cup olive oil
• 1/3 cup apple cider vinegar (or 1/2 cup for a tangier dressing)
• 2 tbsp pure maple syrup
• 1 tbsp whole grain mustard

Salad

• 3 cups cooked quinoa (cooked according to package instructions)
• 1 medium apple, diced (preferably a crisp variety like Granny Smith or Honeycrisp)
• 3 stalks celery, diced (about 1 1/2 cups)
• 3 scallions, thinly sliced (about 1/2 cup)
• 1/2 bunch Italian parsley, washed, dried, and chopped (about 3/4 cup)
• 1/4 cup dried cranberries
• 1/3 cup pecans, chopped
• 1/4 cup pepitas (pumpkin seeds)
• 1 tsp salt (such as Diamond Crystal kosher salt)
• 1/2 tsp freshly ground black pepper

Instructions

1. Cook Quinoa: Prepare quinoa according to package instructions until fully cooked. Spread the quinoa out in a thin layer on a baking sheet and allow it to cool completely to room temperature to avoid wilting the salad ingredients.
2. Make Dressing: While the quinoa cools, whisk together the olive oil, apple cider vinegar, pure maple syrup, and whole grain mustard in a bowl. Taste and adjust the acidity or sweetness if desired, then set aside.
3. Combine Salad Ingredients: Once the quinoa has cooled, transfer it to a large mixing bowl. Add the diced apple, diced celery, thinly sliced scallions, chopped Italian parsley, dried cranberries, chopped pecans, and pepitas. Season with salt and freshly ground black pepper.
4. Toss Salad: Pour the prepared dressing over the quinoa mixture. Mix thoroughly until all ingredients are evenly coated with the dressing. Serve chilled or at room temperature.

Notes

• Use a crisp apple variety such as Granny Smith or Honeycrisp for the best texture and flavor contrast.
• To reduce prep time, quinoa can be cooked in advance and refrigerated.
• Adjust the amount of apple cider vinegar in the dressing to your taste preference; more vinegar adds tanginess.
• For extra crunch, lightly toast the pecans and pepitas before adding to the salad.
• This salad is great for meal prep and tastes even better the next day after flavors meld.

Keywords: cranberry apple quinoa salad, healthy quinoa salad, fruit quinoa salad, vegetarian salad, gluten free salad, apple cranberry salad, quinoa side dish