My Top Picks Fall Favorites Meatless

Cranberry Apple Quinoa Salad

Source: Found on Pinterest

This dish is full of crunch texture and pops of sweetness from the apple and cranberries.
Tastes best served at room temperature.
If you plan to make the salad ahead, omit the pecans until ready to serve so that they stay crunchy.

Ingredients

  • 1 c. uncooked white quinoa (see note)
  • 1/2 c. diced celery
  • 2 green onions, sliced
  • 1 c. diced apple (honey crisp or gala)
  • 1/3 c toasted pecans halves (split in two)
  • 1/3 c/ dried cranberries

Vinaigrette

  • 2 Tbls. apple cider vinegar
  • 1 Tbls. honey or maple syrup
  • 1 Tbls. olive oil
  • 2 t. dijon mustard
  • 1/4 t. granulated garlic
  • kosher salt and fresh ground black pepper to taste

Instructions

Cook the quinoa according to the package instructions adding a little salt to the water. Once the quinoa is cooked let it cool to room temperature.

While the quinoa cools, add all the vinaigrette ingredients to a small bowl or jar with a lid. Whisk or shake until combined.

Once the quinoa has cooled, pour it into a serving bowl along with the remaining salad ingredients. Season with salt and pepper.

Pour the vinaigrette over the salad and stir everything together until combined. Taste for seasoning, then serve or refrigerate until ready to serve (bring to room temperature before serving).

NOTE: You can cook the quinoa ahead of time and refrigerate until needed. Bring to room temperature before assembling salad.