Description

This Fall Quinoa Salad is a vibrant and nutritious dish combining cooked quinoa with crisp apples, pears, dried cranberries, pomegranate seeds, celery, pecans, and green onions. Tossed with a tangy and sweet apple cider vinaigrette infused with orange zest and fresh orange juice, it’s perfect for a healthy lunch or a refreshing side dish during autumn.

Ingredients

Scale

Salad 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

Dressing Ingredients

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

Rinse Quinoa: Place 1 cup uncooked quinoa in a sieve and rinse under cold water for one minute to remove the natural bitterness, unless the package specifies that it is pre-rinsed.
Cook Quinoa: Transfer the rinsed quinoa to a saucepan with 2 cups of water and bring it to a boil over medium-high heat.
Simmer Quinoa: Reduce the heat to low, cover the saucepan, and simmer for 15 to 18 minutes until the water is absorbed and quinoa is tender.
Rest Quinoa: Remove the saucepan from heat and let the quinoa rest covered for 10 to 15 minutes to steam and finish cooking.
Cool Quinoa: Fluff the quinoa with a fork, then transfer it to a bowl and cover with a paper towel or plastic wrap. Place it in the refrigerator to cool before assembling the salad.
Combine Salad Ingredients: In a large bowl, combine the chopped apples, pear, dried cranberries, pomegranate arils, celery, pecans, green onions, and about 1-1/4 to 1-1/2 cups of the cooled quinoa. Toss gently to mix.
Prepare Dressing: In a blender, wide mouth mason jar, or bowl, combine apple cider vinegar, orange zest, fresh squeezed orange juice, Dijon mustard, pure maple syrup, and light olive oil. Blend, shake, or whisk until the dressing is smooth and emulsified.
Toss Salad with Dressing: Pour the dressing over the salad ingredients and toss lightly to coat everything evenly.
Season to Taste: Add salt and freshly ground black pepper according to your preference and toss again gently.
Store Dressing: Transfer any leftover dressing to a sealed jar or airtight container and refrigerate. It will keep fresh for up to 5 days.

Notes

Rinsing the quinoa helps remove its natural bitterness and improves flavor.
Cooling the quinoa thoroughly before adding the dressing helps keep the salad fresh and prevents wilting.
The salad is best served chilled but can be brought to room temperature if preferred.
You can substitute pecans with walnuts or almonds depending on preference or availability.
This salad can be made ahead and stored in the fridge for up to 2 days, but add pecans just before serving to maintain crunch.
The dressing can be used on other salads or as a marinade for grilled vegetables or chicken.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Salad
Method: Stovetop
Cuisine: American

Keywords: quinoa salad, fall salad, healthy salad, apple salad, autumn recipe, quinoa recipe, vegetarian salad, pomegranate salad, apple cider dressing