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

Introduction

This Quinoa Apple Salad is a delightful blend of fruity freshness and savory flavors. Packed with crisp apples, crunchy candied walnuts, and a tangy maple Dijon vinaigrette, it’s perfect for a light lunch or a vibrant 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 pan, and remove it from the heat. Let it stand for 15 minutes.
2. Step 2: Fluff the quinoa with a fork and transfer it to a large salad bowl.
3. Step 3: While the quinoa is resting, whisk together the olive oil, maple syrup, Dijon mustard, apple cider vinegar, minced garlic, ground allspice, salt, and pepper in a small bowl to make the vinaigrette.
4. Step 4: Add the diced apple, celery, chopped parsley, and candied walnuts to the quinoa.
5. Step 5: Pour the vinaigrette over the salad and toss until everything is well combined.
6. Step 6: Serve immediately or chill for 30 minutes to enhance the flavors. The salad can be enjoyed cold or at room temperature.

Tips & Variations

• For extra crunch, toast the walnuts lightly before adding.
• Swap gala apple with Granny Smith for a tangier bite.
• Add crumbled feta or goat cheese for a creamy contrast.
• Use honey instead of maple syrup for a different sweetness profile.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use water instead of vegetable broth?

Yes, water can be used to cook the quinoa, but using vegetable broth adds extra flavor to the salad.

How do I prepare quinoa for this recipe?

Rinse the quinoa under cold water to remove its natural bitterness, then cook it in vegetable broth or water and let it stand covered to absorb the liquid fully before fluffing.

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

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★★★★★

4.9 from 140 reviews

A vibrant and refreshing Quinoa Apple Salad featuring tricolor quinoa, sweet gala apples, dried cranberries, celery, fresh parsley, and candied walnuts, all tossed in a zesty maple Dijon vinaigrette. This fruity and flavorful salad is perfect as a light meal or side dish, offering a delightful balance of textures and tastes.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Serves 4
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Salad:

• 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

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

Instructions

1. Cook Quinoa: In a medium saucepan, bring vegetable broth and rinsed quinoa to a boil. Stir in dried cranberries, cover the saucepan, and then remove it from heat. Let it stand for 15 minutes, allowing the quinoa to absorb the liquid and become tender. After resting, fluff the quinoa with a fork and transfer it into a large salad bowl.
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. This creates a flavorful and tangy maple Dijon vinaigrette.
3. Combine Salad Ingredients: Add the diced gala apple, celery, fresh chopped parsley, and candied walnuts to the bowl with the quinoa and cranberries. Pour the prepared vinaigrette over the salad components.
4. Toss Salad: Gently toss the salad until all ingredients are evenly coated with the vinaigrette, ensuring each bite has a balanced mix of flavors and textures.
5. Serve: Serve the salad immediately for a fresh, crisp experience or chill it in the refrigerator for 30 minutes to enhance the melding of flavors. Enjoy the salad cold or at room temperature according to your preference.

Notes

• Rinsing quinoa removes its natural bitter coating called saponin, enhancing the flavor.
• Chilling the salad for 30 minutes intensifies the flavors.
• Substitute candied walnuts with toasted pecans or almonds if preferred.
• For a vegan option, ensure the candied nuts do not contain honey or dairy.
• This salad can be stored in the refrigerator for up to 2 days in an airtight container.

Keywords: quinoa salad, apple salad, healthy salad, maple Dijon vinaigrette, vegetarian salad, fresh salad, quinoa recipes, fall salad