Hey, foodie friends! It’s your favorite scooks.com blogger here, and I am SO excited to share a recipe that has completely taken over my kitchen this season. Seriously, I’ve made it three times in the last two weeks. It’s that good. We’re talking about the ultimate Apple Quinoa Salad Recipe! This isn’t just any salad; it’s a vibrant bowl packed with the best crisp, sweet, and savory flavors of fall. It’s wonderfully healthy, a breeze to whip up, and it’s an absolute rockstar for meal prep. Whether you need a quick and satisfying lunch, a stunning side for a holiday dinner, or just a delicious way to eat your veggies, this is the recipe you’ve been looking for. Let’s get into it!
Why You’ll Love This Recipe
Honestly, what’s not to love? This salad is a total crowd-pleaser and has become a staple in my recipe rotation for so many reasons.
Healthy and Hearty
This bowl is a powerhouse of nutrition! It’s loaded with plant-based protein and fiber from the quinoa, which will keep you feeling full and energized for hours. Plus, it’s packed with vitamins and antioxidants from the fresh apples and parsley. It’s naturally gluten-free, and you can easily make it vegan, too!
Bursting with Fall Flavors
Get ready for a flavor explosion! The combination here is just magical. You’ve got the sweet crunch of fresh apples, the chewy, tangy pop of dried cranberries, and the satisfying texture of toasted pecans. And the dressing? A warm, tangy maple-cinnamon vinaigrette that ties everything together in the most perfect, cozy way.
Perfect for Meal Prep
If you’re a fan of meal prepping (and who isn’t?), you’re going to adore this salad. Unlike leafy green salads that get soggy, this apple quinoa salad holds up beautifully in the fridge. The flavors actually get even better as they meld together, making it an ideal choice for packable work or school lunches all week long.
Incredibly Versatile
Think of this Apple Quinoa Salad Recipe as a fantastic starting point. It’s so easy to customize! Not a fan of pecans? Try walnuts. Want a different cheese? Goat cheese is amazing. You can even toss in some grilled chicken or chickpeas to make it a complete meal. The possibilities are endless!
Ingredient List
Here’s what you’ll need to grab from the store. The ingredients are simple, fresh, and full of flavor!
For the Apple Quinoa Salad
- Quinoa: You’ll need 1 cup of uncooked quinoa. I love using tri-color for the visual pop, but white or red quinoa works perfectly, too. Just remember to give it a good rinse before cooking!
- Crisp Apples: Two medium-sized crisp apples are key. Go for varieties that won’t get mushy, like Honeycrisp, Gala, Fuji, or Pink Lady. They provide that signature crunch.
- Toasted Pecans: About ¾ cup of chopped pecans. Toasting them is a non-negotiable step! It only takes a few minutes and brings out their nutty, rich flavor. Walnuts or slivered almonds are great substitutes.
- Dried Cranberries: ½ cup for that perfect chewy, sweet-tart bite. Dried cherries or golden raisins would also be delicious.
- Crumbled Feta Cheese: About ½ cup. It adds a salty, creamy element that balances the sweetness. Goat cheese is another fantastic option. To keep it dairy-free or vegan, you can simply omit it or use a vegan feta alternative.
- Fresh Parsley: ¼ cup of finely chopped fresh flat-leaf parsley. It adds a wonderful, bright freshness. If you don’t have parsley, chopped green onions or a sprinkle of chives work well.
For the Tangy Maple Vinaigrette
- Extra Virgin Olive Oil: ¼ cup. This will be the smooth, rich base of our dressing.
- Apple Cider Vinegar: 3 tablespoons for that tangy kick that pairs so well with the apples.
- Pure Maple Syrup: 1 tablespoon. Please use the real stuff! Pure maple syrup adds a depth of flavor that pancake syrup just can’t match. You can substitute with honey if you’re not making it vegan.
- Dijon Mustard: 1 teaspoon. This is our magic emulsifier that helps bind the oil and vinegar together into a creamy dressing.
- Ground Cinnamon: Just a pinch, about ⅛ teaspoon. It adds a subtle warmth that screams fall.
- Salt and Black Pepper: ¼ teaspoon of each, or more, to taste.
Step-by-Step Instructions
Ready to create some magic? This salad comes together in just a few simple steps.
Step 1: Cook the Quinoa
First things first, rinse your quinoa thoroughly in a fine-mesh sieve under cold running water. This removes its natural coating, called saponin, which can taste bitter. In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the liquid is absorbed. Remove it from the heat and let it stand, covered, for 5 more minutes. Finally, fluff it with a fork and set it aside to cool completely.
Step 2: Whisk the Vinaigrette
While the quinoa is cooking, let’s make that delicious dressing! In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, cinnamon, salt, and pepper. You can also just add all the ingredients to a mason jar, screw on the lid, and shake it vigorously until it’s well-combined and creamy.
Step 3: Toast the Pecans
Place your chopped pecans in a small, dry skillet over medium heat. Toast them for 3-5 minutes, stirring frequently, until they become fragrant and lightly browned. Watch them carefully because they can burn quickly! Once they’re done, immediately transfer them to a plate to cool.
Step 4: Prep the Fresh Ingredients
Now for the fresh stuff! Core and dice your apples into small, bite-sized pieces. Finely chop your fresh parsley.
Step 5: Assemble the Salad
In a large mixing bowl, combine the completely cooled quinoa, the diced apples, toasted pecans, dried cranberries, and crumbled feta cheese. Add the chopped parsley.
Step 6: Dress, Toss, and Serve
Pour that glorious maple vinaigrette over the salad. Toss everything together gently until all the ingredients are evenly coated. And that’s it! You can serve your incredible apple quinoa salad immediately or chill it until you’re ready to eat.
Baker’s Tips / Pro Tips for Success
Want to make sure your Apple Quinoa Salad Recipe is absolutely perfect every time? Here are a few of my go-to tips.
Don’t Skip Rinsing the Quinoa
I know I mentioned it before, but it’s worth repeating! That natural saponin coating on quinoa can leave a soapy or bitter aftertaste. A quick rinse makes all the difference for a clean, nutty flavor.
Let the Quinoa Cool Completely
This is so important! If you add warm quinoa to the bowl, it can start to wilt the parsley and melt the feta cheese, changing the whole texture of the salad. Patience is key here, so let it cool to room temperature first.
Dice Apples Last
To keep your apples from browning, I recommend dicing them right before you’re ready to assemble the salad. If you do need to prep them ahead of time, just toss them with a little squeeze of lemon juice.
Dress Just Before Serving for Best Results
While this salad holds up well, for the absolute best texture and crunch, dress it right before you plan to serve it. This is especially true if you’re making it for guests and want it to look its freshest.
Taste and Adjust
Your taste buds are the final judge! After you toss everything together, give it a taste. Does it need a little more salt? A bit more sweetness from the maple syrup? Or maybe an extra splash of vinegar for more tang? Don’t be afraid to adjust it to make it perfect for you.
Storage Instructions
This salad is a meal-prep dream. Here’s how to store it properly.
- To Store: Keep any leftover salad in an airtight container in the refrigerator.
- How Long It Lasts: Your apple quinoa salad will stay fresh and delicious for 3-4 days.
- Meal Prep Tip: For maximum freshness over several days, you can store the chopped salad ingredients (quinoa, nuts, cranberries, feta) in one container and the vinaigrette in a separate small jar. Just combine and toss right before you’re ready to eat!
Frequently Asked Questions (FAQ)
Can I make this salad vegan?
Absolutely! To make this a vegan Apple Quinoa Salad Recipe, simply omit the feta cheese or swap it for your favorite dairy-free feta alternative. Also, be sure to use pure maple syrup instead of honey in the dressing.
What protein can I add to this salad?
This salad is a great base for added protein! It’s fantastic with grilled chicken or a can of drained and rinsed chickpeas. Cooked edamame or even some leftover shredded rotisserie chicken would be wonderful additions to make it a more substantial meal.
What are the best apples for this quinoa salad?
You’ll want to use a firm, crisp apple variety that holds its shape and provides a satisfying crunch. My top picks are Honeycrisp, Gala, Fuji, or Pink Lady. I’d avoid softer apples like Red Delicious, as they can become mealy in the salad.
Can I make this recipe ahead of time?
Yes, you certainly can! To get a head start, you can cook the quinoa, toast the nuts, and whisk together the vinaigrette up to 2-3 days in advance. Store them separately in the fridge. When you’re ready to serve, just chop the apples and parsley and toss everything together. It makes for a super quick assembly!
Conclusion
And there you have it—a simple, healthy, and unbelievably delicious Apple Quinoa Salad Recipe that is sure to become your new fall favorite. It’s the perfect blend of textures and flavors, and it’s just so satisfying to eat. I truly hope you love it as much as I do!
If you try this recipe, please let me know! I’d love for you to leave a comment below and give it a star rating. Happy cooking!
I am a passionate recipe developer and food enthusiast specializing in heart-warming traditional dishes and simple, everyday meals. My goal is to inspire you to find joy and confidence in the kitchen through my easy-to-follow recipes.