Honey Mustard Quinoa Apple Salad (Printable)
Fluffy quinoa, crisp apples, and tangy honey-mustard dressing topped with crunchy golden shallots.
# 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
# Directions:
01 - Combine rinsed quinoa and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 13 to 15 minutes until all liquid is absorbed. Fluff with a fork and let 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 shallots in batches for 2 to 3 minutes per batch until golden and crispy. Transfer to paper towels 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 bowl, combine the cooled quinoa, diced apples, mixed greens, toasted nuts, dried cranberries, and feta cheese if using. Drizzle with the honey mustard dressing and toss gently until everything is evenly coated.
05 - Scatter the crispy shallots over the top of the salad just before serving to preserve maximum crunch. Serve immediately.
# Expert Tips:
01 -
- The honey mustard dressing clings to every grain of quinoa and crevice of apple, making each bite tangy and sweet in a way that feels almost too easy to keep eating.
- Crispy shallots on top turn a simple salad into something guests will ask about every single time you serve it.
02 -
- Do not walk away from the shallots while they fry because the line between golden perfection and a burnt bitter mess is about thirty seconds wide.
- Tossing the apples with a tiny squeeze of lemon juice prevents them from browning if you are assembling the salad more than an hour ahead of time.
03 -
- Spread your just cooked quinoa on a sheet pan to cool it fast, because warm quinoa will wilt your greens into a sad soggy mess.
- Toasting the nuts in the same pan you used for shallots, with just the residual oil, gives them an extra savory layer that makes people wonder what your secret is.