Honey Mustard Quinoa Apple Salad (Printable)

Fluffy quinoa tossed with crisp apples, cranberries, and tangy honey mustard dressing topped with crispy shallots.

# What You’ll Need:

→ Quinoa Base

01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon fine sea salt

→ Salad Components

04 - 2 crisp apples (Honeycrisp or Gala), diced
05 - 1 cup baby spinach, packed
06 - 1/2 cup celery, chopped
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 may be substituted)
17 - 1/3 cup neutral oil, for frying

# How-to Steps:

01 - Combine rinsed quinoa, water, and salt in a medium saucepan. Bring to a rolling boil over medium-high heat. Reduce heat to low, cover tightly, and simmer for 15 minutes until all liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff grains with a fork and allow to cool completely to room temperature.
02 - Toss sliced shallot rings in flour, shaking off any excess coating. Heat neutral oil in a small skillet over medium-high heat until shimmering. Fry shallots in small batches for 2 to 3 minutes until deeply golden and crisp. Transfer to paper towels to drain and season immediately with a light pinch of salt.
03 - Whisk together Dijon mustard, honey, and apple cider vinegar in a small mixing bowl. Slowly drizzle in olive oil while whisking continuously until the dressing is smooth and emulsified. Season with salt and black pepper to taste.
04 - In a large serving bowl, combine the cooled quinoa, diced apples, baby spinach, chopped celery, dried cranberries, toasted pecans, and fresh parsley. Pour the honey mustard dressing over the top and toss gently until all ingredients are evenly coated.
05 - Divide among plates and top each portion generously with crispy shallots. Serve immediately to maintain optimal texture and freshness.

# Expert Advice:

01 -
  • The crispy shallots on top are the kind of detail that makes people ask what your secret is, and you get to decide whether to share it.
  • It holds up beautifully in the fridge, making it one of those rare salads that actually tastes better the next day for lunch.
  • The honey mustard dressing doubles as a marinade for chicken or tofu, so you will want to memorize it anyway.
02 -
  • Fried shallots lose their crunch quickly if left uncovered or refrigerated, so always make them right before serving or store them in a paper bag at room temperature for up to a day.
  • Quinoa tastes flat and soapy if you skip the rinse, and no amount of dressing can fully rescue that.
03 -
  • Let the quinoa cool completely before assembling the salad or the spinach will wilt into something sad and slippery.
  • The dressing tastes best if you let it sit for ten minutes before using, giving the mustard time to mellow and the flavors to marry.

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