Quinoa Apple and Cranberry Harvest Salad
This salad is a crisp celebration of autumn, weaving nutty quinoa with juicy apple, tart cranberries, and toasted pecans. Inspired by northeastern harvest flavors, a maple–Dijon cider vinaigrette ties everything together with brightness and warmth. Expect a satisfying contrast of tender grains, crunchy greens, and creamy feta in every forkful.
Equipment
- Fine mesh strainer
- 2–3 qt saucepan with lid
- Baking sheet
- Large mixing bowl
- Small mixing bowl or jar with lid
- Whisk
- Chef's Knife
- Cutting board
- Measuring cups and spoons
Ingredients
For the Quinoa & Salad:
- 1 cup quinoa, uncooked rinsed
- 2 cups water
- ½ tsp kosher salt for cooking quinoa
- ½ cup pecan halves toasted
- 1 large crisp apple (Honeycrisp or Gala) cored and 1/2-inch dice
- 1 tsp lemon juice to toss with diced apple
- ½ cup celery thinly sliced
- ½ cup dried cranberries
- 4 cups baby kale (or baby spinach) lightly packed
- ¼ cup red onion very thinly sliced
- ½ cup feta cheese crumbled
- 2 tbsp pumpkin seeds (pepitas) lightly toasted, optional
For the Maple-Dijon Cider Vinaigrette:
- ⅓ cup extra-virgin olive oil
- 3 tbsp apple cider vinegar
- 1 ½ tbsp pure maple syrup
- 2 tsp Dijon mustard
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- ⅛ tsp ground cinnamon optional but recommended
- 1 tbsp shallot finely minced, optional
Instructions
- Cook the Quinoa: Rinse the quinoa in a fine-mesh strainer under cold water for 30 seconds to remove bitterness. Combine quinoa, water, and kosher salt in a 2–3 qt saucepan; bring to a boil over medium-high. Cover, reduce to low, and simmer 14 minutes. Remove from heat and keep covered 4 minutes, then uncover, fluff with a fork, and spread on a baking sheet to steam off and cool slightly for 10 minutes.
- Toast the Pecans: Meanwhile, heat the oven to 350°F / 175°C. Spread pecan halves on a baking sheet and toast for 8–10 minutes until fragrant and lightly deepened in color; cool, then roughly chop.
- Make the Vinaigrette: In a small bowl (or jar), combine olive oil, apple cider vinegar, maple syrup, Dijon, sea salt, black pepper, and cinnamon with the minced shallot if using. Whisk until emulsified and glossy, about 30–45 seconds.
- Prep the Produce: Dice the apple and toss immediately with the lemon juice to prevent browning. Thinly slice the celery and red onion.
- Assemble the Salad: In a large mixing bowl, add the cooled quinoa, baby kale, diced apple, celery, dried cranberries, and red onion. Drizzle over about two-thirds of the vinaigrette and toss to coat, massaging the greens for 30 seconds until slightly tender and evenly glossy.
- Finish and Serve: Fold in the feta and chopped pecans (and pumpkin seeds, if using). Taste and adjust with more vinaigrette, salt, or pepper. Serve immediately, or chill 10 minutes for flavors to meld.
Notes
Chef’s Tips:
- Rinse quinoa thoroughly to remove saponins; a brief soak and second rinse yields an even cleaner flavor.
- For extra texture, toast the quinoa dry in the saucepan over medium heat for 2–3 minutes before adding water to enhance its nuttiness.
- Make-ahead: Cook quinoa and toast nuts up to 2 days in advance; refrigerate quinoa in a shallow container so it cools quickly and stays fluffy.
- Greens swap: Baby kale can be replaced with arugula or a mix of baby spinach and shredded lacinato kale.
- Vegan option: Use a plant-based feta or omit the cheese; the salad remains vibrant and satisfying.
- Apple choice: Sweet-tart varieties (Honeycrisp, Pink Lady) keep their snap; if using very sweet apples, add an extra 1 tsp vinegar to the dressing for balance.
- Protein boost: Add roasted chicken, turkey, or chickpeas to turn this into a heartier main.
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