Honey Mustard Quinoa Apple Salad (Printer-friendly)
Fluffy quinoa, crisp apples, and tangy honey-mustard dressing topped with golden crispy shallots.
# What You Need:
→ Salad
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 2 medium apples, cored and diced (such as Honeycrisp or Granny Smith)
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 (such as 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 boil over medium-high heat, then reduce heat to low, cover, and simmer for 13–15 minutes until all liquid is absorbed. Fluff with a fork and set aside to cool to room temperature.
02 - Toss the thinly sliced shallots with flour and a pinch of salt until evenly coated. Heat neutral oil in a small skillet over medium heat. Fry the shallots in batches for 2–3 minutes per batch until golden and crisp. Transfer to a paper towel–lined plate to drain.
03 - In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, Dijon mustard, honey, salt, and freshly ground black pepper until the dressing is fully emulsified and smooth.
04 - In a large mixing bowl, combine the cooled quinoa, diced apples, mixed greens, toasted nuts, dried cranberries, and crumbled feta if using. Drizzle with the honey mustard dressing and toss gently until all ingredients are evenly coated.
05 - Transfer the dressed salad to a serving platter or individual plates. Scatter the crispy shallots over the top just before serving to preserve maximum crunch.
# Expert Tips:
01 -
- The crispy shallots alone are worth making this recipe, and you will start putting them on everything else you cook for weeks afterward.
- It holds up beautifully in the fridge for lunch the next day without getting soggy, which almost never happens with dressed salads.
02 -
- Do not dress the salad and then let it sit for hours because the greens will collapse into a sad, wet pile.
- The shallots must cool completely on paper towels before garnishing or they will steam themselves soft on top of the salad.
03 -
- Spread the cooked quinoa on a sheet pan and refrigerate for ten minutes to cool it fast without making it mushy.
- Use a thermometer on the frying oil and aim for 350 degrees, because shallots fried at the wrong temperature either burn or turn greasy.