Why You’ll Love This Recipe
Packed with fresh and nutrient-dense ingredients like quinoa, apple, and cranberries, this salad is both delicious and healthy. The maple Dijon vinaigrette adds a subtle sweetness and a tangy flavor that enhances the dish. The added crunch from the candied walnuts and celery makes each bite interesting and satisfying. It’s perfect for any occasion, whether it’s a quick weeknight meal or a special dish for a gathering.
Ingredients
For the Salad:
- 1 1/2 cups vegetable broth
- 3/4 cup tricolor quinoa, rinsed
- 1/2 cup dried cranberries
- 1 gala apple, diced into 1/4-inch cubes
- 1/4 cup celery, diced into 1/4-inch cubes
- 1/4 cup fresh parsley, chopped
- 1/4 cup candied walnuts
For the Maple Dijon Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 1 teaspoon maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 garlic clove, minced
- 1/4 teaspoon ground allspice
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a medium-sized saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa and dried cranberries. Cover and remove from heat. Let it sit for 15 minutes, allowing the quinoa to absorb the liquid. After 15 minutes, fluff the quinoa with a fork and transfer it to a large salad bowl.
- While the quinoa is cooking, whisk together the olive oil, maple syrup, Dijon mustard, apple cider vinegar, minced garlic, ground allspice, black pepper, and kosher salt in a separate bowl to make the vinaigrette.
- Once the quinoa has cooled slightly, pour the maple Dijon vinaigrette over the quinoa and cranberries. Stir to combine and ensure the quinoa is evenly coated with the dressing.
- Add the diced apple, celery, parsley, and candied walnuts to the bowl. Mix gently to combine all the ingredients.
- Serve the salad at your preferred temperature—whether hot, at room temperature, or chilled.
Servings and Timing
This recipe makes approximately 4 servings. Preparation takes about 10 minutes, and the quinoa needs 15 minutes to cook, so the total time is about 25 minutes.
Variations
- Add protein: For a more filling meal, top the salad with grilled chicken, chickpeas, or feta cheese.
- Substitute the apple: Swap the gala apple for pears or use another variety of apple for a different flavor profile.
- Vegan option: This recipe is already vegan, but you can make it even heartier by adding roasted vegetables like sweet potatoes or butternut squash.
- Add more nuts: Try adding almonds, pecans, or sunflower seeds for more crunch and variety.
Storage/Reheating
This salad can be stored in an airtight container in the refrigerator for up to 3 days. If you plan to store leftovers, it’s best to keep the candied walnuts separate until serving to maintain their crunch.
FAQs
1. Can I make this salad ahead of time?
Yes, this salad can be made a day ahead. Just be sure to store the walnuts separately to keep them crunchy.
2. Can I use a different type of quinoa?
Yes! White, red, or black quinoa can all be used, though tricolor quinoa gives it a nice visual appeal.
3. How can I make the salad sweeter?
If you’d like a sweeter salad, you can increase the amount of maple syrup in the dressing or add more dried cranberries.
4. Can I make this salad without candied walnuts?
Yes, you can use regular walnuts or any other nuts like almonds or pecans. You can also skip the nuts if you prefer a nut-free version.
5. Can I add more vegetables to the salad?
Absolutely! Feel free to add ingredients like bell peppers, cucumbers, or roasted sweet potatoes for extra flavor and texture.
6. How can I make the dressing creamier?
For a creamier dressing, add a tablespoon of Greek yogurt or a splash of tahini to the vinaigrette.
7. How long will the salad last in the fridge?
This salad can be stored in the refrigerator for up to 3 days. Keep the walnuts separate to avoid losing their crunch.
8. Can I serve this salad warm?
Yes, this salad can be served warm, at room temperature, or chilled. It’s versatile and tastes great in all forms.
9. Can I use another type of vinegar for the vinaigrette?
If you don’t have apple cider vinegar, white wine vinegar or balsamic vinegar can be used as substitutes.
10. Can I add a protein to make it a main dish?
Yes, adding grilled chicken, tofu, or chickpeas will make the salad more filling and turn it into a satisfying main dish.
Conclusion
This quinoa salad with cranberries, apple, and candied walnuts is a wonderfully balanced dish that’s both healthy and delicious. It’s full of fresh ingredients, with the quinoa providing a nutty base, while the fruits, nuts, and vinaigrette add vibrant flavor. Whether served as a side or a main dish, it’s a great option for any meal. Enjoy this nutritious and satisfying salad!
Print
Quinoa Apple Salad
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Quinoa Salad with Cranberries, Apple, and Candied Walnuts is a refreshing and healthy dish, combining nutty quinoa with the sweetness of apples, cranberries, and crunchy candied walnuts. Tossed with a flavorful maple Dijon vinaigrette, it’s a perfect side or light meal that can be enjoyed warm, at room temperature, or chilled.
Ingredients
For the Salad:
1 1/2 cups vegetable broth
3/4 cup tricolor quinoa, rinsed
1/2 cup dried cranberries
1 gala apple, diced into 1/4-inch cubes
1/4 cup celery, diced into 1/4-inch cubes
1/4 cup fresh parsley, chopped
1/4 cup candied walnuts
For the Maple Dijon Vinaigrette:
3 tablespoons extra virgin olive oil
1 teaspoon maple syrup
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 garlic clove, minced
1/4 teaspoon ground allspice
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
Instructions
-
In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa and dried cranberries. Cover and remove from heat. Let it sit for 15 minutes, allowing the quinoa to absorb the liquid. After 15 minutes, fluff the quinoa with a fork and transfer it to a large salad bowl.
-
In a separate bowl, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, minced garlic, ground allspice, black pepper, and kosher salt to make the vinaigrette.
-
Once the quinoa has cooled slightly, pour the maple Dijon vinaigrette over the quinoa and cranberries. Stir to combine and ensure the quinoa is evenly coated with the dressing.
-
Add the diced apple, celery, parsley, and candied walnuts to the bowl. Mix gently to combine all the ingredients.
-
Serve the salad at your preferred temperature—whether hot, at room temperature, or chilled.
Notes
Add protein: For a more filling meal, top the salad with grilled chicken, chickpeas, or feta cheese.
Substitute the apple: Swap the gala apple for pears or use another variety of apple for a different flavor profile.
Vegan option: This recipe is already vegan, but you can make it even heartier by adding roasted vegetables like sweet potatoes or butternut squash.
Add more nuts: Try adding almonds, pecans, or sunflower seeds for more crunch and variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad, Side Dish, Light Meal
- Method: Tossing
- Cuisine: American, Vegan
