I just tossed together an Apple Cheddar Quinoa Salad that somehow makes healthy eating actually exciting and you need to see why.

Jump to Recipe

I’m obsessed with this Apple Walnut Quinoa Salad because it tastes like something, not like diet food. I love the crunch of walnuts and the snap of apples with everything hanging together.

It’s the kind of Fall Salad Quinoa I want on repeat when the weather shifts and my brain wants simple, bold food. I nearly always toss in a bit, which makes it feel like Quinoa Goat Cheese Salad with creamy tang.

It’s honest, filling, and surprising. And it keeps me full without feeling like a chore.

Pin this for nights you need food. No fluff, just food.

Seriously.

Ingredients

Print Recipe (No Advertisments)

Quinoa: nutty little grains that give it body and surprise protein, like tiny pearls.
Water or broth: keeps quinoa from being boring; broth adds subtle savory notes.
Apples: crunchy, tart-sweet pop in every bite, makes the salad sing.
Walnuts: toasty crunch and healthy fats, gives bite and makes it feel hearty.
Dried cranberries: chewy bursts of sweetness, balances the tart and salty bits.
Red onion: sharp zing that wakes you up, but not overpowering in small pieces.
Celery: basically a crunchy whisper, light and refreshing with each forkful.
Baby spinach or arugula: leafy green base, spinach is mild, arugula’s peppery.
Parsley: fresh herb brightness, cuts through richness and adds green freshness.
Feta or goat cheese: creamy, tangy saltiness that makes things feel indulgent.
Olive oil: silky mouthfeel and healthy fats, ties the dressing together.
Apple cider vinegar: bright acid, gives a crisp, fruit-friendly tang.
Lemon juice: fresh zing that keeps flavors lively and not heavy.
Honey or maple syrup: just enough sweet to balance the vinegar and onion.
Dijon mustard: little sharp kick in the dressing, helps it emulsify.
Salt: brings out all the flavors, but don’t overdo it.
Pepper: warm finish, subtle heat that rounds out each bite.

Ingredient Quantities

1 cup quinoa, rinsed

2 cups water or low sodium vegetable broth

2 medium apples (Granny Smith or Honeycrisp), cored and diced

3/4 cup walnuts, toasted and roughly chopped

1/2 cup dried cranberries (or raisins)

1/4 cup red onion, finely chopped

1 celery stalk, finely chopped (optional but I almost always add it)

4 cups baby spinach or arugula, roughly chopped

1/4 cup fresh parsley, chopped

1/2 cup crumbled feta or goat cheese (optional)

3 tablespoons extra virgin olive oil

2 tablespoons apple cider vinegar

1 tablespoon fresh lemon juice

1 tablespoon honey or maple syrup

1 teaspoon Dijon mustard

1/2 teaspoon kosher salt, or to taste

1/4 teaspoon freshly ground black pepper

How to Make this

Print Recipe (No Advertisments)

1. Rinse 1 cup quinoa under cold water until the water runs clear, then combine with 2 cups water or low sodium vegetable broth in a small pot; bring to a boil, reduce heat to low, cover and simmer 15 minutes or until liquid is absorbed, then fluff with a fork and let cool slightly.

2. While quinoa cooks, toast 3/4 cup walnuts in a dry skillet over medium heat, stirring often, until fragrant and lightly browned, about 4 to 5 minutes; remove to a plate to cool and roughly chop.

3. Core and dice 2 medium apples (Granny Smith or Honeycrisp work best) and toss immediately with 1 tablespoon fresh lemon juice to stop browning.

4. In a large bowl combine the warm quinoa, diced apples, chopped walnuts, 1/2 cup dried cranberries, 1/4 cup finely chopped red onion, and 1 celery stalk finely chopped if using.

5. Add 4 cups roughly chopped baby spinach or arugula and 1/4 cup chopped fresh parsley to the bowl; the residual warmth from the quinoa will slightly wilt the greens which is nice.

6. In a small jar or bowl whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey or maple syrup, 1 tablespoon Dijon mustard, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper until emulsified.

7. Pour the dressing over the salad and toss gently but thoroughly so everything is coated; taste and adjust seasoning with more salt, pepper, lemon or honey if needed.

8. If using, fold in 1/2 cup crumbled feta or goat cheese at the end so it stays a bit chunky and creamy rather than melting into the quinoa.

9. Let the salad sit at room temperature for 10 to 15 minutes before serving to let flavors mingle, or chill for up to 2 hours for a colder, more melded salad.

10. Serve as a main for a light dinner or as a hearty side; leftovers keep well in the fridge for 2 to 3 days but add extra greens just before serving if you like them fresher.

Equipment Needed

1. Small saucepan with lid (for cooking the quinoa)
2. Fine-mesh sieve or strainer (to rinse the quinoa)
3. Dry skillet (to toast the walnuts)
4. Cutting board and a sharp chef’s knife (for apples, onion, celery, parsley)
5. Large mixing bowl (to combine everything)
6. Measuring cups and spoons (for quinoa, liquids, dressing ingredients)
7. Jar with lid or small bowl plus whisk (to emulsify the dressing)
8. Fork or spatula (to fluff quinoa and toss the salad)
9. Plate (to cool the toasted walnuts on)
10. Food storage container (for chilling or storing leftovers)

FAQ

Q: Can I make this salad ahead of time? A: Yes, you can. Cook the quinoa and let it cool completely, then toss with most of the dressing but hold back a little so greens dont get soggy. Store in the fridge up to 2 days. Add the spinach, walnuts and remaining dressing right before serving for best texture.

Q: How do I keep the apples from turning brown? A: Toss the diced apples in a little lemon juice or mix them into the dressed quinoa right before combining with the greens. Browning will slow down but wont stop forever, so eat within a day if you want them bright.

Q: Can I use different nuts or cheese? A: Definitely. Pecans or almonds work great in place of walnuts. If you want it vegan, skip the feta or use a plant based cheese or extra toasted nuts for richness.

Q: What if I dont have apple cider vinegar or Dijon mustard? A: Use white wine vinegar or plain white vinegar instead of apple cider vinegar. For Dijon, you can use a teaspoon of whole grain mustard or just omit it and add a pinch more salt for flavor balance.

Q: How do I toast the walnuts quickly? A: Heat a dry skillet over medium heat, add the walnuts and shake the pan often for 4 to 6 minutes until fragrant and lightly browned. Let them cool before chopping so they dont get oily.

Q: Can I serve this warm or is it only a cold salad? A: It's flexible. Serve it warm by mixing the hot cooked quinoa with the dressing and letting it sit for 5 minutes, then add apples, greens and nuts so the leaves wilt slightly. Or chill it and serve cold for a crisp, refreshing salad.

Apple Walnut Quinoa Salad Recipe Substitutions and Variations

Quinoa: swap for couscous, farro, or bulgur. Couscous cooks faster and is fluffier, farro gives a chewy nutty bite, bulgur soaks up dressing nice.
Apples: use pears (Bosc or Bartlett) or firm Asian pears. Pears are sweeter and softer, still hold up when diced.
Walnuts: replace with toasted pecans or sliced almonds. Pecans are richer, almonds add a crunchy snap, both toast well with a little salt.
Feta or goat cheese: skip for a dairy free salad and add toasted pumpkin seeds or avocado, or use shaved Parmesan for a firmer salty bite.

Pro Tips

– Toast the walnuts till they’re fragrant and let them cool completely before chopping, otherwise they’ll kinda steam and lose crispness. If you want extra crunch, toss half the nuts in at the end so you get both toasted and bright textures.

– Rinse the quinoa well and don’t skimp on fluffing and cooling it a bit. Warm quinoa wilts the greens just right, but too hot and it’ll make the salad soggy, so let it sit maybe 5 to 10 minutes first.

– Whisk the dressing really well until it emulsifies, and taste it against the quinoa before dumping it all in. Quinoa absorbs dressings fast, so start with a little, toss, then add more if needed. Don’t over do it on the salt if you plan to add feta later.

– Toss the apples immediately with lemon juice and keep them separate until the last minute if you want them extra crisp. Also, if you’re making this ahead, wait to add the greens and cheese until serving day, they stay fresher that way.

Apple Walnut Quinoa Salad Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I just tossed together an Apple Cheddar Quinoa Salad that somehow makes healthy eating actually exciting and you need to see why.

Servings

servings

Calories

370

kcal

Equipment: 1. Small saucepan with lid (for cooking the quinoa)
2. Fine-mesh sieve or strainer (to rinse the quinoa)
3. Dry skillet (to toast the walnuts)
4. Cutting board and a sharp chef’s knife (for apples, onion, celery, parsley)
5. Large mixing bowl (to combine everything)
6. Measuring cups and spoons (for quinoa, liquids, dressing ingredients)
7. Jar with lid or small bowl plus whisk (to emulsify the dressing)
8. Fork or spatula (to fluff quinoa and toss the salad)
9. Plate (to cool the toasted walnuts on)
10. Food storage container (for chilling or storing leftovers)

Ingredients

1 cup quinoa, rinsed
2 cups water or low sodium vegetable broth
2 medium apples (Granny Smith or Honeycrisp), cored and diced
3/4 cup walnuts, toasted and roughly chopped
1/2 cup dried cranberries (or raisins)
1/4 cup red onion, finely chopped
1 celery stalk, finely chopped (optional but I almost always add it)
4 cups baby spinach or arugula, roughly chopped
1/4 cup fresh parsley, chopped
1/2 cup crumbled feta or goat cheese (optional)
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper

Directions

Rinse 1 cup quinoa under cold water until the water runs clear, then combine with 2 cups water or low sodium vegetable broth in a small pot; bring to a boil, reduce heat to low, cover and simmer 15 minutes or until liquid is absorbed, then fluff with a fork and let cool slightly.
While quinoa cooks, toast 3/4 cup walnuts in a dry skillet over medium heat, stirring often, until fragrant and lightly browned, about 4 to 5 minutes; remove to a plate to cool and roughly chop.
Core and dice 2 medium apples (Granny Smith or Honeycrisp work best) and toss immediately with 1 tablespoon fresh lemon juice to stop browning.
In a large bowl combine the warm quinoa, diced apples, chopped walnuts, 1/2 cup dried cranberries, 1/4 cup finely chopped red onion, and 1 celery stalk finely chopped if using.
Add 4 cups roughly chopped baby spinach or arugula and 1/4 cup chopped fresh parsley to the bowl; the residual warmth from the quinoa will slightly wilt the greens which is nice.
In a small jar or bowl whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey or maple syrup, 1 tablespoon Dijon mustard, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper until emulsified.
Pour the dressing over the salad and toss gently but thoroughly so everything is coated; taste and adjust seasoning with more salt, pepper, lemon or honey if needed.
If using, fold in 1/2 cup crumbled feta or goat cheese at the end so it stays a bit chunky and creamy rather than melting into the quinoa.
Let the salad sit at room temperature for 10 to 15 minutes before serving to let flavors mingle, or chill for up to 2 hours for a colder, more melded salad.
Serve as a main for a light dinner or as a hearty side; leftovers keep well in the fridge for 2 to 3 days but add extra greens just before serving if you like them fresher.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.