Apple Walnut Quinoa Salad Recipe

I just made an Apple Cheddar Quinoa Salad that somehow turns a predictable dinner into a crunchy, protein-packed plate I can’t stop recommending.

I’m obsessed with this Apple Walnut Quinoa Salad because it somehow hits every texture I want. Crunchy apples, chewy quinoa, salty crumbled feta, and those toasted walnuts.

I love how Fall Salad Quinoa feels like a real meal without being boring. And yes I’ll take the Apple Cheddar Quinoa Salad vibe when I want sharper cheese, but the feta version makes it tangy and bright.

I actually look forward to this for dinner after a long day. Simple ingredients that punch above their weight.

Big flavors. No fuss.

Just food that makes me happy to eat every single week forever.

Ingredients

• Quinoa: nutty, fills you up, adds plant protein and a nice chewy texture.
• Broth or water: keeps it moist, adds subtle savory notes if you use broth.
• Apples: crisp, sweet-tart bites that brighten every forkful.
• Walnuts: crunchy fat and earthiness, makes it feel more substantial.
• Dried cranberries: chewy pops of sweetness, a little tart contrast.
• Feta or goat cheese: creamy tang, it’s salty and kind of addictive.
• Red onion or scallions: sharp bite, wakes up the whole salad.
• Celery: fresh crunch, light and refreshing between softer bites.
• Parsley: herb freshness, brightens and cleans up the flavors.
• Olive oil: smooth mouthfeel, ties everything together gently.
• Lemon juice: zippy acidity, it cuts through richness.
• Apple cider vinegar: a fruity tang that adds depth.
• Honey or maple: sweetens slightly, balances the tart and salty.
• Dijon mustard: little heat and savory lift, not overpowering.
• Salt: brings out the ingredients, you’ll want a little more.
• Pepper: subtle heat and bite, finishes the salad nicely.

Ingredient Quantities

• 1 cup quinoa, rinsed
• 2 cups low sodium vegetable or chicken broth (or water)
• 2 medium apples (about 2 cups), cored and diced (Granny Smith or Honeycrisp)
• 1 cup toasted walnuts, roughly chopped
• 1/2 cup dried cranberries (or raisins)
• 1/2 cup crumbled feta cheese (or goat cheese), optional but recommended
• 1/4 cup red onion, finely chopped (or 2 scallions, thinly sliced)
• 2 stalks celery, thinly sliced
• 1/4 cup fresh parsley, chopped
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice (about 1 lemon)
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper, plus more to taste

How to Make this

1. Rinse 1 cup quinoa under cold water until the water runs clear, then drain well.

2. In a medium saucepan combine the rinsed quinoa and 2 cups low sodium vegetable or chicken broth (or water). Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let sit, covered, 5 minutes; fluff with a fork and cool slightly.

3. Meanwhile toast 1 cup walnuts in a dry skillet over medium heat, shaking the pan often, until fragrant and lightly browned, about 4 to 6 minutes; cool and roughly chop.

4. Prep the produce: core and dice 2 medium apples, finely chop 1/4 cup red onion (or thinly slice 2 scallions), thinly slice 2 stalks celery, chop 1/4 cup fresh parsley.

5. Make the dressing: whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon apple cider vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper until emulsified. Taste and adjust salt, pepper or sweetener.

6. In a large bowl combine the cooled quinoa, diced apples, toasted walnuts, 1/2 cup dried cranberries, 1/2 cup crumbled feta or goat cheese (if using), red onion or scallions, celery and parsley.

7. Pour the dressing over the salad and toss gently to combine, making sure everything is evenly coated. If the salad seems dry add a little extra olive oil or a splash of lemon juice.

8. Let the salad sit at room temperature for 10 to 15 minutes so flavors meld; or chill for up to an hour for a colder salad. Taste again and add more salt, pepper or honey if needed.

9. Serve as a hearty side or light dinner. Leftovers keep well in the fridge for 3 to 4 days; the apples may soften a bit, so if you want extra crunch add some fresh apple when serving.

Equipment Needed

1. Fine mesh sieve or strainer (for rinsing quinoa)
2. Medium saucepan with lid (to cook the quinoa)
3. Dry skillet (to toast the walnuts)
4. Large mixing bowl (to combine salad)
5. Cutting board (for apples, celery, parsley, onion)
6. Chef’s knife (or a sharp kitchen knife)
7. Measuring cups and spoons (for broth, oil, lemon, honey, etc.)
8. Whisk (to emulsify the dressing)
9. Fork (to fluff the quinoa and to help toss the salad)

FAQ

Apple Walnut Quinoa Salad Recipe Substitutions and Variations

• Quinoa: swap for farro (chewy, nutty), bulgur (softer, quicker) or brown rice if you want something heartier. cook times will change, so check package directions.
• Apples: try firm pears (Bosc or Anjou) for similar sweetness, or crisp Asian pears for extra crunch. grapes also work if you want bite sized pops.
• Toasted walnuts: use pecans or sliced almonds instead. pecans give a buttery note, almonds add a clean crunch.
• Crumbled feta: substitute goat cheese for tangy creaminess, or ricotta salata for a milder, salty crumble.

Pro Tips

1. Toast the walnuts till they’re just fragrant and a little darker, not burnt. Let them cool completely before chopping or they’ll keep steaming the salad and make it soggy. If you’re short on time you can toast them in the oven on 350F for 6 to 8 minutes, but keep an eye on them, ovens vary.

2. Cook the quinoa a tiny bit under done so it keeps a little bite after chilling. Fluff it and spread on a baking sheet to cool faster so it doesn’t steam the apples and onions when you mix everything. If the quinoa seems gummy, rinse it briefly under hot water in a fine mesh strainer and drain well.

3. Cut the apples right before you toss the salad unless you want them softer and a touch oxidized. If you must prep them earlier, toss the diced apples with a little lemon juice to keep them bright. Also, use a firmer apple variety for crunch like Granny Smith or Honeycrisp.

4. Taste and tweak the dressing slowly. The honey, vinegar and mustard balance can change based on your lemons and feta. Add salt in small amounts, let the salad sit 10 minutes, taste again, then add more acid or sweetener if it needs life. If you want it creamier, stir in a spoonful of yogurt or mayo, but don’t overdo it or you’ll lose the fresh vibe.