Quinoa Apple Salad with Cranberries, Candied Walnuts, and Maple Dijon Vinaigrette Recipe

Introduction

This Quinoa Apple Salad is a refreshing and flavorful dish perfect for any season. Combining nutritious quinoa with sweet apples, tangy cranberries, and a zesty maple Dijon vinaigrette, it offers a delightful balance of textures and tastes. It’s an easy-to-make salad that works great as a light lunch or a side dish.

Ingredients

• 1 ½ cups vegetable broth
• ¾ cup tricolor quinoa, rinsed
• ½ cup dried cranberries
• 1 gala apple, diced into ¼-inch cubes
• ¼ cup celery, diced into ¼-inch cubes
• ¼ cup fresh parsley, chopped
• ¼ cup candied walnuts
• 3 tablespoons extra virgin olive oil
• 1 teaspoon maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 garlic clove, minced
• ¼ teaspoon ground allspice
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper

Instructions

1. Step 1: In a medium saucepan, bring the vegetable broth and rinsed quinoa to a boil. Stir in the dried cranberries, cover the pot, and remove it from heat. Let it stand for 15 minutes to allow the quinoa to absorb the broth and soften.
2. Step 2: While the quinoa is resting, whisk together the extra virgin olive oil, maple syrup, Dijon mustard, apple cider vinegar, minced garlic, ground allspice, kosher salt, and black pepper in a small bowl to make the vinaigrette.
3. Step 3: Fluff the quinoa with a fork and transfer it to a large salad bowl. Add the diced gala apple, celery, chopped parsley, and candied walnuts to the quinoa.
4. Step 4: Pour the maple Dijon vinaigrette over the salad and toss until all ingredients are well combined.
5. Step 5: Serve the salad immediately or chill it in the refrigerator for 30 minutes to let the flavors meld. Enjoy it cold or at room temperature.

Tips & Variations

• Use different apple varieties like Honeycrisp or Fuji for varying sweetness and crunch.
• Substitute candied walnuts with toasted pecans or almonds for a different nutty flavor.
• Add crumbled feta or goat cheese for a creamy, tangy twist.
• For a vegan option, ensure candied walnuts are free from honey or use plain toasted nuts.
• If you prefer a sweeter salad, increase the maple syrup in the dressing slightly.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the vinaigrette separate if possible and dress just before serving to maintain freshness. Reheat is not recommended; this salad is best enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the quinoa and vinaigrette in advance and combine all ingredients shortly before serving. This helps maintain the freshness and crunch of the apples and celery.

What can I substitute for dried cranberries?

You can use dried cherries, raisins, or chopped dried apricots as a substitute. They will add a similar sweetness and chewy texture to the salad.

Quinoa Apple Salad with Cranberries, Candied Walnuts, and Maple Dijon Vinaigrette Recipe

Print Recipe

★★★★★

4.5 from 144 reviews

This Quinoa Apple Salad is a deliciously fresh and fruity dish combining fluffy tricolor quinoa with crisp apples, celery, dried cranberries, and candied walnuts, all tossed in a tangy maple Dijon vinaigrette. Perfect for a light lunch or a flavorful side, this salad is vibrant, nutrient-packed, and quick to prepare.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 ½ cups vegetable broth
• ¾ cup tricolor quinoa, rinsed
• ½ cup dried cranberries
• 1 gala apple, diced into ¼-inch cubes
• ¼ cup celery, diced into ¼-inch cubes
• ¼ cup fresh parsley, chopped
• ¼ cup candied walnuts

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
• ¼ teaspoon ground allspice
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper

Instructions

1. Cook Quinoa: In a medium saucepan, bring the vegetable broth and rinsed quinoa to a boil. Stir in the dried cranberries, cover the saucepan, then remove it from heat. Let the quinoa stand covered for 15 minutes until the liquid is absorbed and the quinoa is fluffy.
2. Prepare Vinaigrette: While the quinoa is resting, whisk together extra virgin olive oil, maple syrup, Dijon mustard, apple cider vinegar, minced garlic, ground allspice, kosher salt, and black pepper in a small bowl until well combined.
3. Combine Salad Ingredients: Fluff the quinoa with a fork and transfer it to a large salad bowl. Add the diced gala apple, celery, chopped fresh parsley, and candied walnuts to the quinoa.
4. Toss Salad: Pour the prepared maple Dijon vinaigrette over the salad ingredients. Toss everything gently but thoroughly until all components are evenly coated with the dressing.
5. Serve or Chill: Serve the salad immediately for a fresh taste or refrigerate for 30 minutes to let the flavors meld. Enjoy the salad chilled or at room temperature according to your preference.

Notes

• Rinsing the quinoa thoroughly before cooking removes its natural bitterness.
• Letting the salad chill enhances the melding of flavors but it’s also delicious when served immediately.
• Use candied walnuts to add a sweet and crunchy texture; substitute with regular toasted walnuts if preferred.
• Adjust maple syrup amount in the vinaigrette if you prefer a sweeter or tangier dressing.
• This salad can be stored in the refrigerator for up to 2 days in an airtight container.

Keywords: quinoa salad, apple salad, healthy salad, fruit salad, vegetarian salad, quinoa recipes, maple Dijon vinaigrette, fruit and nut salad