The Best Cranberry Apple Quinoa Salad

I stumbled upon this Cranberry Apple Quinoa Salad recipe last autumn when my sister brought something similar to our family gathering.

The combination of nutty quinoa with crisp apples caught my attention immediately. After tasting her version, I knew you’d love having your own recipe to make at home, it’s become one of my most requested dishes.

Why This Cranberry Apple Quinoa Salad Always Gets Requests from Friends and Family

What I love most about my Cranberry Apple Quinoa Salad is how it brings together so many textures in one bowl.

You get the satisfying chew of perfectly cooked quinoa alongside the crunch of fresh celery and sweet apple pieces.

The dried cranberries add bursts of tartness that balance beautifully with the toasted nuts. It’s a fresh, wholesome dish that works as either a light meal or a crowd-pleasing side.

Perfect Pairings for Your Table

When I’m planning a complete meal, this salad pairs wonderfully with my Apple Cider Glazed Chicken for a seasonal feast.

For something more casual, try it alongside my Cheesy Shrimp Tortellini Alfredo Skillet, the fresh, light salad cuts through the richness perfectly.

Everything You Need for the Perfect Cranberry Apple Quinoa Salad

For the Salad:

• 1 cup tri-color quinoa (or regular quinoa works great too)
• 2 medium stalks celery, finely diced
• 3 green onions, thinly sliced (both white and green parts)
• 1 large Honeycrisp apple, cored and diced (leave the skin on for extra nutrition)
• 1/2 cup toasted walnuts, roughly chopped
• 1/3 cup unsweetened dried cranberries

For the Simple Vinaigrette:

• 3 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 2 tablespoons extra virgin olive oil
• 1 tablespoon Dijon mustard
• 1/2 teaspoon garlic powder
• Salt and freshly ground black pepper to taste

How I Make This Cranberry Apple Quinoa Salad

1. Prepare the quinoa base. Rinse 1 cup of quinoa under cold water until the water runs clear. In a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the liquid is absorbed and quinoa is tender.
2. Cool the quinoa quickly. Transfer the cooked quinoa to a large sheet pan and spread it out evenly. Fluff with a fork and let it cool for about 25 minutes at room temperature, stirring occasionally.
3. Toast your walnuts. While the quinoa cools, heat a dry skillet over medium heat. Add the walnuts and toast for 3-4 minutes, stirring frequently, until fragrant and lightly golden. Set aside to cool.
4. Make your vinaigrette. In a small bowl, whisk together the apple cider vinegar, maple syrup, olive oil, Dijon mustard, and garlic powder. Season with salt and pepper to taste.
5. Prep your fresh ingredients. Dice the celery finely, slice the green onions, and cut the apple into small, uniform pieces (about 1/4-inch cubes work well).
6. Bring it all together. In a large serving bowl, combine the cooled quinoa, diced celery, sliced green onions, apple pieces, and dried cranberries. Pour the vinaigrette over everything and toss gently until well coated.
7. Final touches. Add the toasted walnuts just before serving and give one final gentle stir. Taste and adjust seasoning with additional salt and pepper if needed.

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The smartest tips I use for Cranberry Apple Quinoa Salad

The secret to perfect Cranberry Apple Quinoa Salad is getting your quinoa completely cool before mixing – warm quinoa will make your crisp vegetables soggy.

I always spread mine on a sheet pan to cool faster. Choose firm, sweet apples like Honeycrisp or Gala that won’t turn mushy.

Toast your own walnuts for the best flavor, and if you’re making this ahead, add them right before serving to keep that satisfying crunch.

Can I make this Cranberry Salad ahead of time?

I make this salad up to two days ahead, but I always hold back the toasted walnuts and add them just before serving.

The quinoa and vegetables actually get better after sitting together for a few hours as the flavors meld. Store it covered in your refrigerator and give it a good stir before serving.

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What’s the best way to store leftover salad?

Your Cranberry Apple Quinoa Salad keeps beautifully in an airtight container in the refrigerator for up to four days.

The apple pieces might darken slightly, but they’ll still taste great. I often pack individual portions for easy grab-and-go lunches throughout the week.

Can I substitute different nuts or dried fruit?

Absolutely! I’ve made this with toasted pecans, almonds, or even pumpkin seeds when I want to change things up.

For the dried fruit, try chopped dried apricots, raisins, or even pomegranate seeds when they’re in season. The key is balancing sweet and tart flavors.

How do I know when my quinoa is perfectly cooked?

Properly cooked quinoa should be tender but still have a slight bite to it.

You’ll see the little white “tails” emerge from each grain, and it shouldn’t be mushy or crunchy. If there’s still liquid in the pan after 20 minutes, cook for a few more minutes uncovered.

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My Favorite Occasions to Make Cranberry Apple Quinoa Salad

I serve this Cranberry Apple Quinoa Salad for so many different occasions. It’s perfect for potluck dinners because it travels well and looks beautiful on any table.

During the holidays, it adds a fresh, light element to heavier traditional dishes.

I also love packing it for picnics since it doesn’t need to stay hot and actually tastes better at room temperature.

On busy weeknights, I’ll add some grilled chicken to make it a complete meal.