Honey Mustard Quinoa Apple Salad (Print Version)
Fluffy quinoa meets crisp apples, tangy honey-mustard dressing, and crunchy fried shallots in this fresh, wholesome salad.
# What You'll Need:
→ Salad Base
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 2 medium apples, cored and diced (Honeycrisp or Granny Smith recommended)
04 - 4 cups mixed salad greens (spinach, arugula, or spring mix)
05 - 1/2 cup chopped walnuts or pecans, toasted
06 - 1/3 cup dried cranberries
07 - 1/4 cup crumbled feta cheese (optional)
→ Crispy Shallots
08 - 2 large shallots, thinly sliced
09 - 1/2 cup neutral oil (canola or sunflower)
10 - 1 tablespoon all-purpose flour (or gluten-free flour)
11 - Pinch of salt
→ Honey Mustard Dressing
12 - 3 tablespoons extra-virgin olive oil
13 - 1 1/2 tablespoons apple cider vinegar
14 - 2 tablespoons Dijon mustard
15 - 1 1/2 tablespoons honey
16 - 1/2 teaspoon salt
17 - Freshly ground black pepper, to taste
# How to Make It:
01 - Combine rinsed quinoa and water in a medium saucepan. Bring to a rolling boil over high heat, then reduce to low, cover tightly, and simmer for 13 to 15 minutes until all liquid is absorbed. Fluff grains with a fork and spread on a sheet pan to cool completely to room temperature.
02 - Toss sliced shallots with flour and a pinch of salt until evenly coated. Heat neutral oil in a small skillet over medium heat. Working in batches, fry shallots for 2 to 3 minutes per batch, turning once, until deeply golden and crisp. Transfer to a paper towel-lined plate to drain and cool.
03 - In a small mixing bowl, whisk together extra-virgin olive oil, apple cider vinegar, Dijon mustard, honey, salt, and freshly ground black pepper until the dressing is fully emulsified and no streaks remain.
04 - In a large serving bowl, combine cooled quinoa, diced apples, mixed greens, toasted nuts, dried cranberries, and crumbled feta if using. Drizzle the honey mustard dressing over the top and toss gently until every component is evenly coated.
05 - Scatter the crispy shallots over the dressed salad just before serving to preserve their crunch. Serve immediately at room temperature or lightly chilled.
# Expert Advice:
01 -
- The honey mustard dressing pulls every single ingredient together without overpowering any of them.
- Crispy shallots on top make this feel like something from a restaurant, but it takes almost no effort.
- It keeps surprisingly well for lunch the next day if you stash the shallots separately.
02 -
- Do not dress the salad more than 20 minutes before serving or the greens will collapse into a soggy mess.
- The shallots must be fried at medium heat, because high heat makes them bitter before they get crispy.
- Cooked quinoa freezes beautifully for up to three months, so make a double batch while you are at it.
03 -
- Spread the cooked quinoa on a baking sheet to cool it quickly so the grains stay separate rather than clumping into a sticky mass.
- Toss the apple pieces in a tiny splash of lemon juice right after dicing to keep them from browning while you finish prepping everything else.