Dessert

Fall Quinoa Salad with Honeycrisp Apples, Cranberries, and Pomegranate Arils Recipe

Name: Fall Quinoa Salad with Honeycrisp Apples, Cranberries, and Pomegranate Arils Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 48 min
Cuisine: American
Ingredients: 1-1/2 cups cooked quinoa; 1 large Honeycrisp apple, chopped; 1 large Granny Smith apple, chopped; 1 large Bartlett pear, chopped; 1/3 cup dried cranberries, coarsely chopped; 1/3 cup pomegranate arils (seeds); 1/3 cup celery, finely chopped; 1/3 cup pecans, coarsely chopped; 1-2 green onions, light green parts, sliced; 3-1/2 tablespoons apple cider vinegar; 1-1/2 teaspoons orange zest; 2 tablespoons fresh squeezed orange juice; 2-1/2 teaspoons Dijon mustard; 2 tablespoons pure maple syrup; 2/3 cup light olive oil; Salt and freshly ground black pepper to taste

BySimon Carel December 16, 2025December 16, 2025

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Introduction

This Fall Quinoa Salad is a vibrant mix of fresh apples, pears, pomegranate, and pecans tossed with fluffy quinoa and a tangy maple-orange dressing. It’s a refreshing and wholesome dish perfect for celebrating the flavors of the season.

A close-up of a white bowl filled with a quinoa salad showing multiple small layers mixed together. The base layer is light beige cooked quinoa with a soft, fluffy texture. On top, there are small cubes of red, green, and yellow apples providing a crisp, colorful layer. Scattered around are shiny dark red pomegranate seeds for bright spots, and chunks of brown pecans add a crunchy texture. A metal spoon partially rests inside the bowl, slightly lifting some of the quinoa and fruit mix. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1-1/2 cups cooked quinoa
1 large Honeycrisp apple, chopped
1 large Granny Smith apple, chopped
1 large Bartlett pear, chopped
1/3 cup dried cranberries, coarsely chopped
1/3 cup pomegranate arils (seeds)
1/3 cup celery, finely chopped
1/3 cup pecans, coarsely chopped
1-2 green onions, light green parts, sliced
3-1/2 tablespoons apple cider vinegar
1-1/2 teaspoons orange zest
2 tablespoons fresh squeezed orange juice
2-1/2 teaspoons Dijon mustard
2 tablespoons pure maple syrup
2/3 cup light olive oil
Salt and freshly ground black pepper to taste

Instructions

Step 1: Place 1 cup uncooked quinoa in a sieve and rinse under cold water for about one minute unless your package says it is pre-rinsed.
Step 2: Transfer quinoa to a saucepan with 2 cups of water and bring to a boil over medium-high heat.
Step 3: Reduce heat to low, cover, and simmer for 15 to 18 minutes until water is absorbed.
Step 4: Remove from heat and let the quinoa rest, covered, for 10 to 15 minutes. Fluff with a fork.
Step 5: Transfer the quinoa to a bowl, cover with a paper towel or plastic wrap, and refrigerate to cool.
Step 6: In a large bowl, combine the chopped apples, pear, dried cranberries, pomegranate arils, celery, pecans, and green onions.
Step 7: Add about 1-1/4 to 1-1/2 cups of the cooled quinoa to the bowl and toss gently.
Step 8: Prepare the dressing by placing apple cider vinegar, orange zest, orange juice, Dijon mustard, maple syrup, and olive oil in a blender or jar.
Step 9: Blend or whisk the dressing until emulsified, then pour over the salad and toss lightly to coat all ingredients evenly.
Step 10: Season with salt and freshly ground black pepper to taste before serving.

Tips & Variations

For extra crunch, toast the pecans lightly before adding them to the salad.
You can substitute walnuts or almonds for pecans if preferred.
Use any seasonal apple or pear varieties to suit your taste and availability.
The dressing can be made in advance and stored separately for up to 5 days.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator. The salad is best enjoyed within 2 days for optimal freshness and texture. Re-toss the salad before serving. The dressing can be kept for up to 5 days and shaken well before use.

How to Serve

A white bowl filled with six different ingredients arranged in separate sections: light beige cooked quinoa with a soft texture in the center, bright red glossy pomegranate seeds on the top left, dark red dried cranberries next to the quinoa, light brown pecan halves below the cranberries, light green chopped celery and scallions on the right side, and small cubes of green and red apples mixed with light-colored pear pieces in the top right. Below the bowl on a white marbled surface, there is a silver spoon with a wooden handle holding some apple cubes and pomegranate seeds, and a small glass jar filled with a smooth, light yellow dressing speckled with black pepper. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, this salad is naturally vegan since all ingredients are plant-based and the maple syrup provides a sweetener without honey.

How do I cook quinoa properly?

Rinse quinoa under cold water to remove any bitterness. Use a 2:1 water-to-quinoa ratio, bring to a boil, then simmer covered on low heat for about 15-18 minutes until water is absorbed. Let it rest covered for 10-15 minutes before fluffing with a fork.