There’s something utterly delightful about the crunch of crispy shallots and the refreshing combination of quinoa and apples in this vibrant salad. This Honey Mustard Quinoa Apple Salad with Crispy Shallots comes together in about 30 minutes, making it perfect for a quick lunch or a light dinner. The balance of flavors from the tangy dressing and the sweetness of the apple ensures that every bite is a joyful experience.
This recipe is perfect for anyone looking for a nutritious and flavorful salad that can be enjoyed at any time of the year. It’s a great option for meal prep or potlucks—make it ahead of time and store it in the fridge for a quick and wholesome meal.
Why You’ll Love This Recipe
- The crispy shallots add a delightful crunch to every bite.
- Quinoa provides a filling base rich in protein.
- The honey mustard dressing perfectly balances sweetness and tang.
- It’s an easy, make-ahead dish great for meal prepping.
What You’ll Need
Gather these fresh ingredients to create a delicious salad.
For the Salad
- 1 cup (180 g) uncooked quinoa
- 2 cups (480 ml) chicken or vegetable stock
- 5 cups arugula
- 1/4 cup parsley, freshly chopped
- 1 large or medium apple, look for a sharp, crisp variety
- 1/4 cup toasted pepitas (hulled pumpkin seeds)
- shaved or grated parmesan (to taste)
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
For the Crispy Shallots
- 2 shallots, thinly sliced
Substitutions: Use vegetable stock for a vegan option.
Substitutions & Swaps
- Substitute maple syrup for honey for a vegan option.
- Use baby spinach instead of arugula for a different green.
- Swap pepitas for sunflower seeds for a change in flavor.
- Feta cheese can replace parmesan for a tangier taste.
How to Make It
Follow these simple steps to prepare your salad.
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 to cool faster.
Fry the Shallots
- Fry the shallots in a small saucepan.
Combine the sliced shallots and 1/3 cup olive oil over medium heat. Let the shallots cook for about 15-20 minutes until golden and crispy, stirring often to prevent burning.
Drain and Season
- Drain the fried shallots.
Place a sieve over a small bowl and pour the fried shallots into the sieve to separate the oil from the shallots. Transfer the shallots to a paper towel-lined plate and sprinkle with salt. Set aside and allow the oil to cool for at least five minutes.
Make the Vinaigrette
- Combine ingredients for the vinaigrette.
In the bowl with the slightly cooled oil, add apple cider vinegar, honey, mustard, salt, and pepper. Whisk until combined, then taste and adjust seasoning if needed.
Assemble the Salad
- Mix the salad ingredients together.
In a large salad bowl, combine quinoa, arugula, parsley, apple, pepitas, and fried shallots. Toss to combine, then drizzle the vinaigrette over the top. Toss once more to combine and grind a little more black pepper over the salad.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the salad will wilt.
Reheat: Not necessary, serve chilled.
Tips for Best Results
- Use a sharp knife for slicing shallots to keep your cuts clean.
- Allow the quinoa to cool completely before combining it with other ingredients.
- Adjust the dressing ingredients based on your taste preference for sweetness or tanginess.
- Toast pepitas in a dry skillet for added flavor before adding to the salad.
Serving Suggestions
- Pair with grilled chicken for a hearty meal.
- Serve alongside a soup for a complete lunch or dinner.
- Offer it as a side dish at your next barbecue or picnic.
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