Description

This Honey Mustard Quinoa Apple Salad is a fresh, vibrant dish packed with crisp apples, fluffy quinoa, peppery arugula, and crunchy pepitas, all tossed in a sweet and tangy honey mustard vinaigrette. Finished with golden crispy shallots and shaved parmesan, it’s the perfect balance of flavor and texture for a healthy lunch, light dinner, or elegant side dish.

Ingredients

Scale

For the Salad:

1 cup (180 g) uncooked quinoa
2 cups (480 ml) chicken or vegetable stock
5 cups arugula
1/4 cup fresh parsley, chopped
1 large apple, thinly sliced
1/4 cup toasted pepitas (pumpkin seeds)
Shaved or grated parmesan

For the Crispy Shallots:

2 shallots, thinly sliced
1/3 cup (80 ml) olive oil

For the Dressing:

2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper

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Instructions

Cook the quinoa:
In a medium saucepan, combine quinoa and stock. Bring to a boil, then reduce heat and simmer for 15–20 minutes until liquid is absorbed. Transfer to a bowl to cool.
Make crispy shallots:
In a small saucepan, heat shallots and olive oil over medium heat. Cook for 15–20 minutes, stirring often, until golden and crispy.
Strain and season:
Pour shallots through a sieve over a bowl to separate oil. Place shallots on paper towels and sprinkle with salt. Let the oil cool slightly.
Prepare dressing:
In the reserved oil, whisk together apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.
Assemble the salad:
In a large bowl, combine quinoa, arugula, parsley, apple slices, and pepitas.
Toss and finish:
Add crispy shallots and drizzle dressing over the salad. Toss gently to combine. Top with parmesan and extra black pepper before serving.

Notes

Use a crisp apple like Honeycrisp or Granny Smith for the best texture.
Don’t rush the shallots—low and slow gives the perfect crunch.
For meal prep, store dressing separately and combine before serving.
Add grilled chicken or chickpeas for extra protein.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 320 kcal
Sugar: 8 g
Sodium: 320 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 5 g
Protein: 8 g
Cholesterol: 10 mg