Apple Walnut Salad with Quinoa, Baby Spinach and Dried Cranberries

Apple salad with quinoa and baby spinach in a bowl.

No ratings yet

Apple Walnut Salad with Quinoa, Baby Spinach and Dried Cranberries

This apple walnut salad is crisp, fresh and full of fall crunch with dried cranberries, cheddar and baby spinach plus quinoa and baby spinach.

Prep Time10

Cook Time12

Total Time22

Course: Salads

Cuisine: American

Servings:

Author: Paige Adams

Ingredients

For quinoa

1/2 cup quinoa, rinsed
1 cup water

For vinaigrette

1 garlic clove, minced
1 tablespoon whole grain mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Juice of 1 lemon
2 tablespoons red wine vinegar
1/4 cup olive oil

For salad

3 crisp apples, diced
2 celery stalks, finely diced
1/2 cup chopped toasted walnuts
1/2 cup finely chopped red onions
4 ounces aged English cheddar cheese, cut into 1/4-inch dice
1/3 cup dried cranberries
2 cups baby spinach
1 tablespoon chopped parsley

Instructions

Combine the quinoa and water in a small saucepan. Bring to a boil. Cover and reduce heat, simmering on low for 11-12 minutes until the water has been absorbed. Remove the quinoa from the heat. Let stand covered for 5 minutes. Then fluff it with a fork.
For the vinaigrette, whisk the garlic, mustard, salt, pepper, lemon juice, vinegar and olive oil in a small bowl.
In a large bowl, combine the quinoa, apples, celery, walnuts, onions, cheddar, cranberries, spinach and parsley.
Drizzle the salad with the vinaigrette. Toss to combine

Notes

You can make the vinaigrette up to 2 days in advance. Store it in the fridge.

Store leftover salad and vinaigrette in separate airtight containers in the refrigerator up to 4 days. If you are planning to have leftovers, do not toss them in the vinaigrette until you are ready to eat them.

Nutrition