Honey Mustard Quinoa Apple Salad with Crispy Shallots

Indulge in the delightful experience of fresh textures and vibrant flavors with a Honey Mustard Quinoa Apple Salad with Crispy Shallots. This salad takes about 30 minutes to prepare and offers a perfect balance of nutty quinoa, sweet apples, and crispy shallots. The combination of the honey mustard vinaigrette ties all the flavors together, making this dish a refreshing option for any meal.

This recipe is perfect for anyone looking to enjoy a nutritious salad that shines at both casual gatherings and more formal meals. It’s an excellent make-ahead option as you can prepare the quinoa and dressing in advance and combine everything just before serving for maximum freshness.

Why You’ll Love This Recipe

• Crunchy, crispy shallots add a satisfying texture contrast.
• The honey mustard dressing brings a sweet tanginess that brightens the dish.
• Quick and easy to prepare, coming together in just 30 minutes.
• Packed with nutrients from quinoa and fresh greens, making it a wholesome choice.

What You’ll Need

Gather the following ingredients to make this delicious salad.

For the Salad

• 1 cup (180 g) uncooked quinoa
• 2 cups (480 ml) chicken or vegetable stock
• 2 shallots, thinly sliced
• 5 cups arugula
• 1/4 cup parsley, freshly chopped
• 1 large or medium apple, sharp and crisp
• 1/4 cup toasted pepitas (hulled pumpkin seeds)
• Shaved or grated parmesan for serving

For the Dressing

• 1/3 cup (80 ml) olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 tablespoon dijon mustard
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon freshly ground black pepper + more for topping

Use vegetable stock for a vegetarian option.

Substitutions & Swaps

• Olive oil can be replaced with avocado oil.
• Dijon mustard works well in place of yellow mustard.
• Pepitas can be swapped for sunflower seeds.
• Arugula can be substituted with spinach or mixed greens.

How to Make It

Creating this salad is a simple and enjoyable process.

Cook the Quinoa

Add the quinoa to a medium-sized saucepan and cover with stock. Bring the pot to a boil over medium-high heat, then reduce the temperature to maintain a gentle simmer. Cook until all the liquid has been absorbed, about 15-20 minutes. Once cooked, transfer the quinoa to a bowl so that it cools faster.

Fry the Shallots

In a small saucepan over medium heat, combine the sliced shallots and 1/3 cup olive oil. Let the shallots cook for about 15-20 minutes until golden and crispy, stirring often to prevent burning. Once golden, remove the pan from the heat.

Drain the Shallots

Place a sieve over a small bowl and pour the fried shallots into the sieve, separating the oil from the shallots. Transfer the shallots to a paper towel-lined plate, then sprinkle with salt. Set aside and allow the oil to cool for at least five minutes.

Make the Vinaigrette

In the bowl with the slightly cooled oil, add the apple cider vinegar, honey, mustard, salt, and pepper. Whisk until combined and taste to adjust seasoning as desired.

Combine the Salad

In a large salad bowl, combine the quinoa, arugula, parsley, chopped apple, pepitas, and fried shallots. Toss together, then drizzle the vinaigrette over the top. Toss once more to combine. Grind a little more black pepper over the top of the salad and enjoy.

How to Store It

Fridge: store in an airtight container for up to 3 days.
Freezer: no, salad components do not freeze well.
Reheat: not recommended; best enjoyed cold.

Tips for Best Results

• Use fresh shallots for the crispiest texture.
• Allow quinoa to cool completely before assembling for freshness.
• Adjust sweetness in the dressing based on your preference.
• Always taste and season the salad before serving.

Serving Suggestions

• Serve as a light lunch on a sunny day.
• Pair with grilled chicken or fish for a complete dinner.
• Bring it to potlucks or summer picnics for an exciting side dish.