Apple Walnut Quinoa Salad

Crisp apples, crunchy walnuts, and sweet-tart cranberries tossed with fluffy quinoa and a maple-Dijon dressing. Fresh, hearty, and ready in 20 minutes. This salad is delicious warm or cold and makes a perfect make-ahead lunch or side.

Prep Time5

Cook Time15

Total Time20

Servings: 4

Ingredients

For the salad:

1 cup(s) uncooked quinoa
2 cup(s) water or vegetable broth
2 cup(s) baby spinach roughly chopped
½ cup(s) walnuts roughly chopped
1 apple any kind, diced
¼ cup(s) dried cranberries
¼ small red onion thinly sliced

For the dressing:

3 tablespoon(s) olive oil (see note for oil-free)
2 tablespoon(s) apple cider vinegar
1 tablespoon(s) maple syrup
2 teaspoon(s) Dijon mustard
Salt and pepper to taste

US Customary - Metric

Get Recipe Ingredients

Instructions

Cook the quinoa: In a medium saucepan, combine quinoa and water (or broth). Bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes until the liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and let cool slightly.
Prepare the dressing: In a small jar or bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon, salt, and pepper.
Assemble the salad: In a large bowl, combine the cooked quinoa, spinach, walnuts, apple, cranberries, and red onion. Pour over the dressing and toss gently to coat.
Serve: Enjoy immediately or chill for 30 minutes for the flavors to meld.

Notes

Oil-free option: Replace olive oil with 2 tablespoons of tahini or unsweetened applesauce, thinning with a splash of water as needed.

Nut-free: Use pumpkin seeds or sunflower seeds instead of walnuts.

Make-ahead: Keeps up to 3 days in the fridge. Toss again before serving.

Add protein: Toss in cooked chickpeas, lentils, vegan chicken, baked tofu, or vegan feta for a heartier meal.

Nutrition

Find it online:

https://www.easyveganmealplan.com/recipe/apple-walnut-salad/