Honey Mustard Quinoa Apple Salad (Print Version)

Fluffy quinoa meets crisp apples and tangy honey-mustard dressing, topped with crunchy crispy shallots.

# What You 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 rolling boil, then reduce heat to low. Cover tightly and simmer for 13 to 15 minutes until all liquid is absorbed. Fluff with a fork and allow to cool completely 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 small batches for 2 to 3 minutes each until deeply golden and crisp. Transfer to paper towels to drain and cool.
03 - In a small bowl, vigorously whisk together the extra-virgin olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until the dressing is fully emulsified and no oil separation remains.
04 - In a large serving bowl, combine the cooled quinoa, diced apples, mixed greens, toasted nuts, dried cranberries, and feta cheese if using. Drizzle the dressing over the top and toss gently until every component is evenly coated.
05 - Scatter the crispy shallots over the salad immediately before serving to preserve their crunch. Serve promptly at room temperature or slightly chilled.

# Expert Tips:

01 -
  • The crispy shallots alone are worth turning on the stove, and they vanish faster than you expect.
  • It holds up beautifully in the fridge for lunch the next day without getting soggy.
  • The dressing is a three ingredient wonder that you will start putting on everything.
02 -
  • The shallots burn in the blink of an eye, so pull them from the oil when they are still slightly paler than you think they should be because they keep cooking on the paper towel.
  • Cooling the quinoa completely before assembling prevents the greens from wilting into a sad warm mess.
03 -
  • A microplane grater makes quick work of mincing shallots if you want extra flavor in the dressing itself.
  • Letting the dressing sit for ten minutes before tossing it with the salad gives the flavors time to marry and mellow into something more cohesive.

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