Honey Mustard Quinoa Apple Salad (Printable)
Fluffy quinoa paired with crisp apples, cranberries, pecans, and honey mustard dressing topped with crispy shallots.
# What You'll Need:
→ Quinoa
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon fine sea salt
→ Salad
04 - 2 crisp apples (Honeycrisp or Gala), diced
05 - 1 cup baby spinach, packed
06 - 1/2 cup chopped celery
07 - 1/3 cup dried cranberries
08 - 1/4 cup toasted pecans, roughly chopped
09 - 2 tablespoons fresh parsley, chopped
→ Honey Mustard Dressing
10 - 2 tablespoons Dijon mustard
11 - 2 tablespoons honey
12 - 3 tablespoons apple cider vinegar
13 - 1/4 cup extra virgin olive oil
14 - Salt and black pepper, to taste
→ Crispy Shallots
15 - 2 large shallots, thinly sliced
16 - 1/3 cup all-purpose flour (gluten-free flour works as a substitute)
17 - 1/3 cup neutral oil, for frying
# How-To Steps:
01 - In a medium saucepan, combine rinsed quinoa, water, and salt. Bring to a boil over medium-high heat, then reduce heat to low. Cover and simmer for 15 minutes until water is fully absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and allow to cool completely.
02 - Toss sliced shallot rings in flour, shaking off any excess. Heat neutral oil in a small skillet over medium-high heat. Fry shallots in small batches until golden and crisp, approximately 2–3 minutes per batch. Transfer to paper towels to drain and sprinkle lightly with salt.
03 - In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, olive oil, salt, and black pepper until smooth and fully emulsified.
04 - In a large bowl, combine cooled quinoa, diced apples, baby spinach, celery, dried cranberries, toasted pecans, and fresh parsley. Drizzle the honey mustard dressing over the top and toss gently until everything is evenly coated.
05 - Divide the salad among plates and top each serving with a generous sprinkle of crispy shallots. Serve immediately to maintain optimal texture and freshness.
# Expert Advice:
01 -
- The contrast of textures will keep every single bite interesting, from fluffy quinoa to shattering crispy shallots.
- That honey mustard dressing pulls everything together with a tangy sweetness that feels indulgent without weighing you down.
02 -
- The crispy shallots lose their crunch quickly, so always fry them right before serving and never refrigerate them.
- Cooling the quinoa completely before assembling prevents the spinach from wilting into a sad, warm mess.
03 -
- Use a slotted spoon to remove the shallots from the oil the moment they look slightly darker than you want, because they keep cooking as they drain.
- For a vegan version, swap honey for agave syrup and taste the dressing again, since agave is less floral and slightly sweeter.