Introduction & Inspiration
Whenever I want something refreshing, a little sweet, and perfectly balanced, I find myself coming back to this Cranberry Apple Quinoa Salad.
It’s light, colorful, and packed with texture—from fluffy quinoa to crunchy celery and pecans, and juicy bursts of apple and cranberry.
Whether you need a simple lunch, a vibrant side dish, or something fresh for a gathering, this salad is always a crowd-pleaser.
Nostalgic Appeal
This salad reminds me of autumn potlucks and holiday dinners, when dishes were full of seasonal ingredients like apples, cranberries, and nuts.
It feels nostalgic yet fresh, comforting yet light—a perfect reminder of how simple ingredients can create something truly memorable.
Every bite takes me back to family meals where there was always something bright and colorful on the table.
Homemade Focus
Making this Cranberry Apple Quinoa Salad at home means everything tastes fresher and more vibrant.
Cooking the quinoa perfectly, whisking together a simple homemade vinaigrette, and tossing it all with crisp, just-chopped veggies and fruit makes all the difference.
It’s a celebration of real, wholesome ingredients without any of the heaviness.
Flavor Goal
The flavor goal here was clear: light, bright, slightly sweet, and full of natural textures.
The quinoa provides a fluffy, neutral base, letting the crunch of celery, the tartness of cranberries, the crisp sweetness of apple, and the nuttiness of pecans shine.
The vinaigrette ties it all together with a tangy, slightly sweet punch that makes each forkful sing.
Ingredient Insights
Uncooked quinoa becomes fluffy and tender, providing the perfect neutral base that absorbs the vinaigrette beautifully.
Celery adds fresh crunch and a subtle savory flavor.
Green onions bring a mild sharpness that lifts the whole salad.
Diced apple adds juicy sweetness and a crisp bite.
Toasted pecans layer in nutty, buttery richness.
Dried cranberries deliver tart-sweet pops of flavor that brighten every bite.
The vinaigrette—made with apple cider vinegar, honey, olive oil, Dijon mustard, and a touch of garlic—gives everything a balanced, tangy finish.
Essential Equipment
A saucepan for cooking the quinoa.
A small bowl or jar for whisking or shaking the vinaigrette.
A large mixing bowl for assembling the salad easily.
List of Ingredients with Measurements
For the Salad:
- 1 cup uncooked quinoa
- ½ cup diced celery
- 2 green onions, sliced
- 1 cup diced apple
- â…“ cup toasted pecans, chopped
- â…“ cup dried cranberries
For the Vinaigrette:
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon olive oil
- 2 teaspoons Dijon mustard
- ¼ teaspoon granulated garlic
- Kosher salt and freshly ground black pepper, to taste
Step-by-Step Instructions
Step 1: Cook and Cool the Quinoa
Rinse the quinoa under cold water to remove any bitterness.
Cook the quinoa according to package instructions, adding a pinch of salt to the water.
Once cooked, fluff it with a fork and let it cool completely to room temperature.
Step 2: Make the Vinaigrette
While the quinoa is cooling, combine the apple cider vinegar, honey, olive oil, Dijon mustard, and granulated garlic in a small bowl or jar.
Whisk or shake vigorously until the dressing is smooth and emulsified.
Taste and season with salt and pepper to your liking.
Step 3: Assemble the Salad
Once the quinoa has cooled, transfer it to a large serving bowl.
Add the diced celery, sliced green onions, diced apple, chopped pecans, and dried cranberries.
Season lightly with salt and pepper.
Step 4: Dress and Toss
Pour the vinaigrette over the salad.
Toss everything gently until all the ingredients are well coated and evenly distributed.
Taste and adjust seasoning if needed.
Step 5: Serve and Enjoy
Serve immediately for maximum freshness, or refrigerate for an hour to let the flavors meld.
It’s delicious either way!
Storage Instructions
Keep Fresh:
Store the salad in an airtight container in the fridge for up to 3 days.
If storing longer, you may want to add a splash of fresh vinaigrette just before serving to refresh the flavors.
Make Ahead:
You can cook the quinoa and prepare the vinaigrette a day ahead.
Combine everything just before serving for the freshest results.
Warm Up:
This salad is meant to be served chilled or at room temperature.
No warming needed.
Troubleshooting (FAQ)
Why is my quinoa mushy?
Be sure to cook the quinoa according to instructions and fluff it with a fork after cooking to keep the grains light and separated.
Can I substitute the apple?
Absolutely! Pears, grapes, or even dried apricots would be wonderful substitutes.
What can I use instead of pecans?
Toasted walnuts, almonds, or even sunflower seeds make great alternatives.
Tips and Variations
- Add a handful of arugula or baby spinach for extra greens.
- Toss in crumbled goat cheese or feta for a creamy, tangy twist.
- Use golden raisins instead of cranberries for a slightly different sweetness.
- Add grilled chicken or chickpeas for a protein boost to turn it into a full meal.
Serving and Pairing Suggestions
- Serve alongside grilled chicken, salmon, or roasted turkey for a hearty, healthy meal.
- Pair with a crisp white wine like Sauvignon Blanc or a sparkling water with lemon.
- Perfect for picnics, potlucks, meal prep lunches, and light holiday sides.
Nutritional Information
This Cranberry Apple Quinoa Salad is loaded with plant-based protein, fiber, healthy fats, and antioxidants.
The combination of quinoa, nuts, fruits, and a light vinaigrette makes it a satisfying but nourishing choice for any meal.
Cranberry Apple Quinoa Salad
Description
Make this Cranberry Apple Quinoa Salad! Fluffy quinoa, crisp apples, crunchy pecans, and a tangy vinaigrette create the perfect fresh, nourishing dish for any meal.
Ingredients
For the Salad:
-
1 cup uncooked quinoa
-
½ cup diced celery
-
2 green onions, sliced
-
1 cup diced apple
-
â…“ cup toasted pecans, chopped
-
â…“ cup dried cranberries
For the Vinaigrette:
-
2 tablespoons apple cider vinegar
-
1 tablespoon honey or maple syrup
-
1 tablespoon olive oil
-
2 teaspoons Dijon mustard
-
¼ teaspoon granulated garlic
-
Kosher salt and freshly ground black pepper, to taste
Instructions
Step 1: Cook and Cool the Quinoa
Rinse the quinoa under cold water to remove any bitterness.
Cook the quinoa according to package instructions, adding a pinch of salt to the water.
Once cooked, fluff it with a fork and let it cool completely to room temperature.
Step 2: Make the Vinaigrette
While the quinoa is cooling, combine the apple cider vinegar, honey, olive oil, Dijon mustard, and granulated garlic in a small bowl or jar.
Whisk or shake vigorously until the dressing is smooth and emulsified.
Taste and season with salt and pepper to your liking.
Step 3: Assemble the Salad
Once the quinoa has cooled, transfer it to a large serving bowl.
Add the diced celery, sliced green onions, diced apple, chopped pecans, and dried cranberries.
Season lightly with salt and pepper.
Step 4: Dress and Toss
Pour the vinaigrette over the salad.
Toss everything gently until all the ingredients are well coated and evenly distributed.
Taste and adjust seasoning if needed.
Step 5: Serve and Enjoy
Serve immediately for maximum freshness, or refrigerate for an hour to let the flavors meld.
It’s delicious either way!
Storage Instructions
Keep Fresh:
Store the salad in an airtight container in the fridge for up to 3 days.
If storing longer, you may want to add a splash of fresh vinaigrette just before serving to refresh the flavors.
Make Ahead:
You can cook the quinoa and prepare the vinaigrette a day ahead.
Combine everything just before serving for the freshest results.
Warm Up:
This salad is meant to be served chilled or at room temperature.
No warming needed.
Recipe Summary and Q&A
This Cranberry Apple Quinoa Salad is light, bright, and full of texture and flavor.
It’s easy to prepare, perfect for meal prep, and endlessly customizable depending on what you have on hand.
If you have fun twists or questions about making it your own, I’d love to hear how you enjoy it!
Call-to-Action
If you make this Cranberry Apple Quinoa Salad, leave a comment and let me know how you loved it!
Save this recipe for your next meal prep day, potluck, or family dinner, and share it with a friend who loves fresh, colorful meals.
Let’s keep making vibrant, delicious dishes together!