Honey Mustard Quinoa Apple Salad (Printable Version)
Fluffy quinoa, crisp apples, and tangy honey-mustard dressing topped with crunchy crispy shallots.
# What You Need:
→ Salad Base
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 2 medium apples, cored and diced (Honeycrisp or Granny Smith recommended)
04 - 4 cups mixed salad greens (spinach, arugula, or spring mix)
05 - 1/2 cup chopped walnuts or pecans, toasted
06 - 1/3 cup dried cranberries
07 - 1/4 cup crumbled feta cheese (optional)
→ Crispy Shallots
08 - 2 large shallots, thinly sliced
09 - 1/2 cup neutral oil (canola or sunflower)
10 - 1 tablespoon all-purpose flour (or gluten-free flour)
11 - Pinch of salt
→ Honey Mustard Dressing
12 - 3 tablespoons extra-virgin olive oil
13 - 1 1/2 tablespoons apple cider vinegar
14 - 2 tablespoons Dijon mustard
15 - 1 1/2 tablespoons honey
16 - 1/2 teaspoon salt
17 - Freshly ground black pepper, to taste
# Directions:
01 - Combine quinoa and water in a medium saucepan. Bring to a rolling boil, then reduce heat to low, cover tightly, and simmer for 13 to 15 minutes until all liquid is absorbed. Fluff with a fork and allow to cool completely to room temperature.
02 - Toss thinly sliced shallots with flour and a pinch of salt until evenly coated. Heat neutral oil in a small skillet over medium heat. Fry shallots in small batches for 2 to 3 minutes until golden brown and crisp. Transfer to paper towels to drain.
03 - In a small bowl, vigorously whisk together the extra-virgin olive oil, apple cider vinegar, Dijon mustard, honey, salt, and freshly ground black pepper until the dressing is fully emulsified and creamy.
04 - In a large mixing bowl, combine the cooled quinoa, diced apples, mixed greens, toasted nuts, dried cranberries, and feta cheese if using. Drizzle the honey mustard dressing over the top and toss gently until all ingredients are evenly coated.
05 - Transfer the dressed salad to a serving platter or individual plates. Scatter the crispy shallots over the top just before serving to preserve their crunch.
# Expert Tips:
01 -
- The crispy shallots are the kind of topping that makes people ask what your secret is, and the answer is just flour and hot oil.
- It holds up beautifully in the fridge for lunch the next day, which is rare for a salad with this much going on.
- The honey mustard dressing walks the line between sweet and sharp so well that you will want to put it on everything.
02 -
- Frying shallots in one big batch instead of small ones leads to clumping and uneven browning, so patience with batches pays off.
- Warm quinoa will wilt your greens into a sad heap, so let it cool completely or even refrigerate it ahead of time.
03 -
- Toast the nuts in the same skillet you use for shallots after wiping it out, saving yourself a pan to wash and filling the kitchen with an incredible nutty aroma.
- Dice the apples last minute and toss them with a tiny splash of lemon juice to prevent browning without altering the flavor.