This Quinoa Apple Cranberry Salad is a refreshing mix of nutty quinoa, crisp apples, and tart cranberries tossed in a light honey-lemon dressing. It’s colorful, wholesome, and perfect as a make-ahead lunch or a vibrant holiday side dish.
Cooking Time: 25 minutes
Servings: 4
Ingredients:
1 cup quinoa, rinsed
2 cups water or vegetable broth
1 large apple, diced (Honeycrisp or Fuji works best)
½ cup dried cranberries
¼ cup chopped pecans or walnuts, toasted
¼ cup finely chopped red onion
1 cup baby spinach or kale, chopped
¼ cup crumbled feta cheese (optional)
For the Dressing:
3 tablespoons olive oil
1½ tablespoons honey or maple syrup
2 tablespoons lemon juice
1 teaspoon Dijon mustard
Salt and black pepper to taste
Instructions:
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Cook the Quinoa:
In a medium saucepan, bring quinoa and water (or broth) to a boil. Reduce heat, cover, and simmer for 15 minutes until all liquid is absorbed. Remove from heat, fluff with a fork, and let it cool for 10 minutes. -
Prepare the Dressing:
In a small bowl, whisk together olive oil, honey, lemon juice, Dijon mustard, salt, and pepper until smooth and well combined. -
Mix the Salad:
In a large bowl, combine the cooked quinoa, diced apple, cranberries, toasted nuts, red onion, and chopped greens. Drizzle with the dressing and toss gently to coat everything evenly. -
Add Cheese (Optional):
Sprinkle feta on top and toss lightly once more. Adjust seasoning if needed. -
Chill and Serve:
Let the salad sit in the refrigerator for about 15 minutes before serving to allow the flavors to blend. Serve chilled or at room temperature.
Nutrition (Per Serving):
Calories: 310
Protein: 8g
Carbohydrates: 40g
Fat: 14g
Fiber: 5g
Sugar: 12g
Tips:
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Add pomegranate seeds for a burst of color and sweetness.
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Replace apples with pears for a different twist.
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If making ahead, keep the dressing separate and mix just before serving.
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For extra crunch, top with roasted pumpkin seeds or sunflower seeds.
