Apple Walnut Quinoa Salad – Bright, Crunchy, and Irresistibly Delicious
When the crisp scent of autumn fills the air, I’m instantly transported back to my grandma’s kitchen. That same cozy warmth that enveloped me as she toasted walnuts on the stove, the air rich with nutty fragrance—it’s exactly why this Apple Walnut Quinoa Salad is so special to me. Every forkful bursts with the snap of juicy apple, the silky zip of tangy vinaigrette, and the satisfying crunch of toasted walnuts. This salad brings the perfect mix of textures and flavors. Whether you’re craving something wholesome yet bright, or looking for a fall side dish that steals the show, this recipe delivers—without fail.
Apple Walnut Quinoa Salad
Ingredients
Equipment
Method
- In a medium saucepan, bring quinoa and water or broth to a gentle boil. Cover, reduce heat, and simmer for about 15 minutes, until fluffy. Let sit for 5 minutes, then fluff with a fork and cool to room temperature.
- In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until glossy and emulsified.
- In a large bowl, combine cooked quinoa, walnuts, apple, cranberries, cheese, red onion, green onions, and parsley.
- Pour the vinaigrette over the salad and toss gently to coat everything evenly.
- Serve immediately or chill for deeper flavor blending. Garnish with extra walnuts or parsley if desired.
Nutrition
Notes
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Table of Contents
Why You’ll Love This Recipe
Picture nutty quinoa laden with crisp apples, tangy cranberries, creamy cheese, and crunchy walnuts—all tied together with a sparkling apple cider vinaigrette. It’s colorful, healthy, and endlessly versatile. You can serve it warm at brunch, chilled at potlucks, or as a stunning Thanksgiving side. This salad also comes together quickly and stays fresh for days—ultimate weeknight hero.
(Keyword: Apple Walnut Quinoa Salad)
Ingredients (include measurements and substitution tips)
| Ingredient | Amount | Tips / Substitutes |
| Quinoa, rinsed | 1 cup | Use white, red, or a blend—no need to rinse if pre-rinsed |
| Water or vegetable broth | 2 cups | Broth adds more depth |
| Walnuts, toasted | 1 cup chopped | Replace with pecans or almonds for a twist |
| Honeycrisp apple, chopped | 1 large | Granny Smith or Fuji also work—toss with lemon juice to avoid browning |
| Dried cranberries | ½ cup | Try currants, dried cherries, or raisins |
| Crumbled feta or goat cheese | ½ cup | Blue cheese or cubed cheddar are tasty alternatives |
| Red onion, chopped | ¼ cup | Sweet onion or shallots work too |
| Green onions, sliced | 2 | Optional but adds nice color and mild sharpness |
| Fresh parsley, chopped | ¼ cup | Swap with arugula or baby spinach for greenery |
For the Apple Cider Vinaigrette:
- Olive oil: ¼ cup
- Apple cider vinegar: 3 tbsp
- Maple syrup (or honey): 1 tbsp
- Dijon mustard: 1 tsp
- Salt: ¼ tsp
- Black pepper: ⅛ tsp
How to Make Apple Walnut Quinoa Salad – Step-by-Step, Visually Descriptive
- Cook the quinoa: In a medium saucepan, bring quinoa and liquid to a gentle boil. Then cover and simmer for about 15 minutes, until the grains look fluffy and twin-tails peek out. Turn off the heat, let it rest covered for 5 minutes, then fluff with a fork and let it cool to room temperature.
- Whisk the vinaigrette: In a chilled jar or small bowl, stream together the olive oil, tangy apple cider vinegar, sweet maple syrup (or honey), Dijon mustard, salt, and pepper. Whisk or shake until glossy and emulsified.
- Assemble the salad: In a large bowl, combine quinoa, walnuts, apple, cranberries, cheese, red and green onions, and parsley. Pour the vinaigrette over, then toss gently until every ingredient wears a glaze.
- Chill or serve: It’s delightful right away, but chilling helps meld the flavors even more.
How to Serve Apple Walnut Quinoa Salad – Plating, Pairings, Seasonal Twists
Plate it in a wide, shallow bowl so the colors shine. Garnish with extra chopped walnuts or parsley for visual pop. This salad pairs beautifully with roasted chicken, lentil soup, or squash soup—especially in the chill of fall. Try it at holiday dinners, or pack it for vibrant lunches. For a summery twist, swap dried cranberries for fresh berries and drizzle with lemon-infused olive oil.
How to Perfect Apple Walnut Quinoa Salad – Pro Tips & Secrets
- Toast your walnuts lightly until fragrant—this step elevates the flavor dramatically.
- Let the quinoa cool completely before tossing with ingredients; warm grains melt cheese and wilt apples.
- Balance your textures: Make sure no ingredient overpowers—each bite should include soft, crisp, creamy, and chewy elements.
- Make ahead wisely: Store dressing separately and only dress what you’ll consume soon to avoid soggy fruit.
- Customize flavor: Add a pinch of cinnamon or a splash of lemon juice for extra brightness.
Common Mistakes to Avoid – Troubleshooting Section
- Tossing when quinoa is still warm → Causes cheese to melt and apples to soften.
- Skipping toasting the nuts → You miss out on deep, nutty flavor.
- Assembling too early → Apples turn brown and textures soften; dress just before serving.
- Overdressing the salad → A light coating keeps the salad fresh and allows the ingredients to shine.
Storage & Reheating Instructions – Freezer & Fridge Guidance
- Fridge: Store undressed salad in an airtight container for up to 4 days—apples stay crisp. Keep dressing separate.
- Freezer: Not recommended, as apples and cheese textures degrade.
- Reheating: Optional—gently warm the quinoa only, then assemble or chill before serving.
Frequently Asked Questions
Can I make this vegan?
Absolutely—just swap the cheese for diced avocado, marinated tofu, or a nut-based vegan feta substitute.
How can I prevent apples from browning?
Toss the chopped apples in a teaspoon of lemon juice or add them right before serving.
Can I substitute quinoa with another grain?
Yes! Farro, couscous, or even orzo work well. Just adjust cooking time and ratio accordingly.
Is this salad gluten-free?
Yes—quinoa is naturally gluten-free, and all ingredients listed here are safe.
Can I double the recipe?
Definitely. The vinaigrette keeps well—just keep it separate and triple-check texture before serving.
This Apple Walnut Quinoa Salad brings together the warm crunch of walnuts, lively sweetness from apples and cranberries, tangy cheese, and nutty quinoa—all tied by a tangy-sweet vinaigrette. It’s perfect for fall meals, holiday spreads, and healthy lunches. Quick to prep, make-ahead friendly, and endlessly customizable. Save this for later and embrace vibrant, wholesome flavor—or share with friends who love easy, festive salads!
