Quinoa Apple Salad Cranberry

Quinoa Apple Salad comes together bright and nourishing with sweet crunchy apples earthy quinoa and the sparkle of a maple Dijon vinaigrette. I love this salad as a lunch that keeps me energized or a standout dish for fall dinners with friends.

I first made this recipe for a book club brunch everyone wanted seconds and now my friends request it each time we gather for a potluck.

Ingredients

• Vegetable broth: Adds extra flavor to the quinoa choose low sodium for best balance
• Tricolor quinoa: Offers beautiful color and nutty taste rinse thoroughly for a fluffier salad
• Dried cranberries: Bring a sweet tart chew that pops against savory elements look for unsweetened or low sugar varieties
• Gala apple: Adds juicy crunch and gentle sweetness dice right before assembling to prevent browning
• Celery: Brings fresh crisp texture pick firm bright green stalks
• Fresh parsley: Lifts the salad with herbaceous brightness flat leaf parsley is my go to
• Candied walnuts: Add caramelized crunch you can substitute with toasted pecans or plain walnuts if preferred
• Extra virgin olive oil: Makes the dressing silky use a fruity robust oil for best results
• Maple syrup: Rounds out the vinaigrette with subtle sweetness pure maple syrup is worth it
• Dijon mustard: Adds a tangy punch and depth opt for smooth classic Dijon
• Apple cider vinegar: Brightens the flavor choose unfiltered for more complexity
• Garlic: brings subtle warmth and depth mince very finely so it disappears in the dressing
• Ground allspice: Gives a gentle hint of spice that makes the vinaigrette special fresh spices are more aromatic
• Kosher salt: Enhances all the flavors use a flaky sea salt if you like
• Black pepper: Adds the perfect amount of heat and complexity grind fresh for the boldest flavor

Instructions

Prepare the Quinoa and Cranberries:

Combine vegetable broth and rinsed quinoa in a medium saucepan and bring to a lively boil. Once boiling stir in the cranberries. Cover the saucepan tightly with a lid and immediately take it off the heat. Let it sit without peeking for 15 minutes so the grains steam perfectly and the cranberries plump up. After resting uncover and gently fluff the quinoa with a fork to prevent it from sticking together. Move it into your biggest salad bowl for easy tossing

Mix the Maple Dijon Vinaigrette:

As the quinoa steams grab a small bowl and whisk together the olive oil maple syrup Dijon mustard apple cider vinegar minced garlic ground allspice salt and pepper. Whisk until glossy and fully combined. This step develops the tangy backbone for the entire salad

Build the Salad:

Make sure your quinoa is neither hot nor ice cold for this step. Scatter the diced apples celery parsley and candied walnuts over the steamed quinoa. Pour your vinaigrette evenly over everything to coat. Use two big spoons to gently toss and turn until every bite is flecked with herbs nuts and apples

Chill or Serve Right Away:

Taste a spoonful to adjust seasoning if you like a bit more salt or black pepper. The salad is ready to serve immediately if you want bright crisp flavors or refrigerate for about thirty minutes to let the flavors meld and deepen. Both ways are delicious

The candied walnuts are my personal highlight I will always remember sneaking a few extra while tossing the salad and my sister smirking from across the kitchen. Each bite has a bit of everything which makes every mouthful satisfying

Storage Tips

Keep your salad in an airtight container in the refrigerator. The apples hold their texture for about three to four days because of the vinegar in the dressing which helps slow browning. If you are planning ahead dice and add the apples just before serving to keep the crispness

Ingredient Substitutions

Switch dried cranberries for dried cherries or chopped dried apricots for a fun change. Try honeycrisp or fuji apples if you cannot find gala. Plain walnuts or toasted pecans work perfectly if candied nuts are unavailable. For extra greens add a handful of baby spinach

Serving Suggestions

Serve this salad as a main for lunch or as a colorful side with roasted chicken or baked tofu. It travels well as a packed lunch. For special gatherings pile the salad onto a platter and sprinkle with a few extra candied walnuts and parsley for a festive touch

Cultural and Historical Context

Quinoa is an ancient grain originally from the Andes and has long been a staple for both nutrition and sustainability. Blending it with apples which are classic to fall and winter brings a cozy seasonal character that always draws compliments at gatherings. The maple Dijon vinaigrette echoes sweet and savory traditions from North America

Seasonal Adaptations

For a winter version try adding roasted butternut squash cubes for a richer bite In the summer use fresh berries in place of cranberries for extra juiciness During autumn I sometimes add thinly sliced fennel for its cool crunch and subtle anise flavor

This salad is bold nutritious and a crowd-pleaser at any gathering. Enjoy every bite and feel free to add your favorite personal touches.

Recipe FAQs

→ Can I use regular quinoa instead of tricolor?

Yes, any variety of quinoa will work just as well in this salad. The taste and texture remain delicious.

→ How can I make the salad nut-free?

Simply omit the candied walnuts or substitute with pumpkin seeds for extra crunch.

→ Should I serve this salad warm or cold?

This salad is best served cold or at room temperature, allowing the flavors to develop after chilling.

→ Is the maple Dijon vinaigrette required?

The maple Dijon vinaigrette adds a special tangy-sweet flavor, but you can use your favorite dressing if preferred.

→ How long can leftovers be stored?

The salad keeps well in an airtight container in the fridge for up to three days.