Go Back
Top-down look at a bowl of quinoa mixed with diced apple, dried cranberries, celery, green onions, and pecans.

Cranberry Apple Quinoa Salad

Tossed with a dijon vinaigrette, this cranberry apple quinoa salad combines quinoa, apple, pecans, and dried cranberries for a 220-calorie side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Salad
Cuisine American
Servings 4 servings
Calories 220 kcal

Ingredients
  

  • 1 cup uncooked quinoa
  • 1/2 cup diced celery
  • 2 green onions sliced
  • 1 cup diced apple
  • 1/3 cup toasted pecans chopped
  • 1/3 cup dried cranberries
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon olive oil
  • 2 teaspoons dijon mustard
  • 1/4 teaspoon granulated garlic
  • Kosher salt and fresh ground black pepper to taste

Instructions
 

  • Cook and cool quinoa:

    Prepare the quinoa per package directions, adding a bit of salt to the water. Allow it to reach room temperature.

  • Whisk vinaigrette:

    As the quinoa cools, whisk together the vinaigrette components (apple cider vinegar, honey or maple syrup, olive oil, dijon mustard, granulated garlic, salt, and pepper) in a small bowl or shake in a jar until emulsified.

  • Assemble and toss salad:

    Once the quinoa has cooled, place it in a serving bowl. Mix in celery, green onions, apple, pecans, and cranberries. Season with salt and pepper. Pour the vinaigrette over the salad and toss to coat. Adjust seasoning if needed. Serve right away or refrigerate until required.
Keyword cranberry apple quinoa salad, cranberry apple salad, crispy quinoa salad, easy quinoa salad, fall quinoa salad, quinoa recipes salad, salad quinoa, salad with quinoa, warm quinoa salad