Quinoa Apple Cranberry Salad

Light, vibrant, and packed with flavor, this Quinoa Apple Cranberry Salad is the perfect dish to brighten up your meal rotation. Combining nutty quinoa, crisp apples, and tart cranberries with a simple yet tangy dressing, it’s a refreshing, wholesome salad that’s as visually appealing as it is delicious. Whether you’re looking for a nutritious lunch, a side for dinner, or a festive addition to your gathering, this salad hits all the right notes.

Why It’s My Go-To

This Quinoa Apple Cranberry Salad has become a staple in my kitchen for several reasons. First, it’s incredibly easy to throw together with pantry staples and fresh produce that are often on hand. The combination of quinoa, apples, and cranberries offers a delightful texture contrast — chewy, crunchy, and juicy all in one bite. Plus, the dressing balances sweetness and acidity beautifully, enhancing every ingredient without overpowering them.

What I love most is how versatile this salad is. It works perfectly as a light lunch, a make-ahead side dish, or a potluck contribution. It also pairs wonderfully with proteins like chicken or fish, or you can enjoy it on its own for a wholesome, plant-forward meal. If you’re a fan of quinoa recipes, you might also enjoy my Garlic Butter Shrimp With Quinoa or the colorful Mango Black Bean Quinoa Salad.

What to Buy

• Quinoa: 1 cup, rinsed thoroughly to remove bitterness.
• Water: 2 cups for cooking quinoa.
• Apples: 1 cup, diced – use a crisp variety like Honeycrisp or Fuji for the best texture.
• Cranberries: 1 cup fresh or 1/2 cup dried – fresh cranberries add a lovely tartness while dried bring concentrated sweetness.
• Walnuts: 1/2 cup, chopped – for crunch and a dose of healthy fats.
• Parsley: 1/4 cup, chopped – fresh parsley brightens the salad with its herbaceous notes.
• Green Onions: 1/4 cup, sliced thinly to add a mild onion flavor.
• Olive Oil: 1/4 cup – use extra virgin olive oil for best flavor and health benefits.
• Apple Cider Vinegar: 2 tablespoons – adds acidity and a bit of tang.
• Honey: 1 tablespoon – balances the tartness with natural sweetness.
• Salt and Pepper: To taste – essential for seasoning and rounding out flavors.

Kitchen Gear Checklist

• Medium saucepan – for cooking quinoa.
• Fine mesh sieve – to rinse quinoa thoroughly.
• Mixing bowl – to combine salad ingredients and dressing.
• Whisk or fork – for emulsifying the dressing.
• Cutting board and sharp knife – for dicing apples and chopping herbs.
• Measuring cups and spoons – to ensure accurate ingredient portions.
• Serving bowl or storage container – for presenting or storing the salad.

Directions: Quinoa Apple Cranberry Salad

Step 1: Cook the Quinoa

Rinse 1 cup of quinoa under cold water using a fine mesh sieve to remove its natural coating, which can taste bitter. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for about 15 minutes until the quinoa is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and allow to cool to room temperature.

Step 2: Prepare the Fresh Ingredients

While the quinoa is cooking and cooling, dice 1 cup of crisp apples into bite-sized pieces. If you prefer, toss them in a splash of lemon juice to prevent browning. Rinse 1 cup of fresh cranberries or measure out 1/2 cup of dried cranberries. Chop 1/2 cup of walnuts and 1/4 cup of fresh parsley. Slice 1/4 cup of green onions thinly.

Step 3: Make the Dressing

In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons apple cider vinegar, and 1 tablespoon honey. Season with salt and pepper to taste. Whisk vigorously until the dressing is well combined and slightly emulsified.

Step 4: Toss the Salad

In a large mixing bowl, combine the cooled quinoa, diced apples, cranberries, chopped walnuts, parsley, and green onions. Pour the dressing over the salad and toss gently but thoroughly to coat all ingredients evenly.

Step 5: Serve or Store

Serve immediately for the freshest texture, or refrigerate for at least 30 minutes to allow the flavors to meld beautifully. This salad holds up well for up to 3 days in the fridge, making it a fantastic make-ahead option.

Seasonal Flavor Boosts

• Add a sprinkle of cinnamon or nutmeg to the dressing for a cozy fall twist.
• Swap walnuts for pecans or almonds for a different nutty crunch.
• Incorporate diced celery or cucumber for extra freshness and texture.
• Top with crumbled feta or goat cheese if you enjoy a creamy, tangy addition.
• Mix in some cooked chickpeas or edamame for added protein and heartiness.
• Try fresh herbs like mint or basil to change up the herbal profile.

Easy-to-Miss Gotchas

• Rinsing Quinoa: Skipping this step can leave your quinoa tasting bitter, so don’t forget to rinse it well before cooking.
• Cooling Quinoa: Adding warm quinoa directly to your salad can wilt the fresh ingredients and alter the texture. Always let it cool first.
• Apple Browning: Apples can brown quickly after cutting. Toss them with a little lemon juice if you plan to store the salad for a while.
• Dressing Balance: Taste your dressing before adding it to the salad. Adjust vinegar or honey as needed to suit your preference.

Freezer-Friendly Notes

This Quinoa Apple Cranberry Salad is best enjoyed fresh or refrigerated, as freezing can change the texture of the apples and cranberries, making them mushy upon thawing. If you want to prepare in advance, cook the quinoa and store it separately in the freezer. When ready to eat, thaw the quinoa, then combine with fresh apples, cranberries, nuts, and dressing.

Helpful Q&A

Can I use dried cranberries instead of fresh?

Absolutely! Dried cranberries offer a sweeter, chewier texture that complements the salad nicely. Use about half the amount of dried cranberries compared to fresh since they are more concentrated in flavor and sweetness.

Is it okay to substitute walnuts with other nuts?

Yes, feel free to substitute walnuts with pecans, almonds, or even pistachios. Each nut will bring its own unique flavor and texture, so choose based on your preference or what you have on hand.

Can I make this salad vegan?

Yes! Simply swap the honey for maple syrup or agave nectar to keep the dressing sweet and plant-based. The rest of the ingredients are naturally vegan.

What can I serve this salad with?

This Quinoa Apple Cranberry Salad pairs wonderfully as a side with grilled chicken, fish, or roasted vegetables. For a complete meal, add a protein like chickpeas or tofu. If you enjoy quinoa dishes, you might also like the Quinoa Veggie Bowl With Green Goddess for another fresh and flavorful option.

Try These Next

• Garlic Butter Shrimp With Quinoa – a savory, buttery seafood dish that pairs perfectly with quinoa.
• Mango Black Bean Quinoa Salad – a tropical, protein-packed salad bursting with bold flavors.
• Quinoa Veggie Bowl With Green Goddess – a vibrant, herbaceous bowl loaded with fresh vegetables.

Bring It Home

This Quinoa Apple Cranberry Salad is a celebration of textures and flavors that come together effortlessly. The nutty quinoa base provides a hearty canvas for the bright apples, tangy cranberries, and crunchy walnuts, all elevated by a simple, tangy dressing. Whether you’re meal prepping for the week or looking for a fresh side to complement your dinner, this salad is a reliable, crowd-pleasing choice. Keep the ingredients on hand and you’ll always have a quick, nourishing dish ready to go. Give it a try and savor the perfect balance of sweet, tart, and savory in every bite.

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