Why You’ll Love Cranberry Apple Quinoa Salad Recipe

A wonderful blend of textures: the soft, slightly nutty quinoa, the crunch of apples, and the chew of dried cranberries.
Balanced flavors: sweet, tart and savory elements come together in the dressing and ingredients.
Very versatile: great as a vegetarian dish, easily turned vegan, and can be adapted to be a full meal by adding protein.
Meal‑prep friendly: you can make it ahead, it stores well and the flavors deepen over time.
Visually appealing: the contrast of apple green, cranberry red, quinoa light tones and fresh herbs makes it pop on the table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup uncooked quinoa, rinsed
2 cups water
1 ½ cups diced crisp apples (such as Honeycrisp or Granny Smith)
¾ cup dried cranberries
½ cup chopped toasted walnuts or pecans
⅓ cup finely chopped red onion
¼ cup chopped fresh parsley or mint
Juice of 1 lemon
2 tablespoons honey (or maple syrup for vegan option)
2 tablespoons olive oil
1 teaspoon Dijon mustard
Salt and black pepper, to taste

Directions

In a saucepan, combine the rinsed quinoa and the water. Bring to a boil, then reduce heat, cover and simmer for about 15 minutes until the water is absorbed. Let the quinoa cool.
In a large mixing bowl, combine the cooled quinoa, diced apples, dried cranberries, red onion, toasted nuts and chopped fresh herbs.
In a small bowl, whisk together the lemon juice, honey (or maple syrup), olive oil, Dijon mustard, salt and black pepper to make the vinaigrette.
Pour the dressing over the quinoa‑apple mixture and gently toss to combine everything evenly.
Let the salad sit for 15 to 30 minutes before serving so the flavors can meld. Serve chilled or at room temperature.

Servings and timing

Yield: 4 servings
Prep time: ~10 minutes
Cook time: ~15 minutes
Total time: ~25 minutes

Variations

Swap the diced apples for pears or add pomegranate seeds for a different kind of sweetness and texture.
Mix in crumbled goat cheese, blue cheese or feta for a creamy, tangy layer.
Add baby spinach or arugula to turn it into a leafy green salad.
Include a protein boost: grilled chicken, chickpeas, shrimp or leftover turkey make it a full entree.
Switch up the grain: if quinoa isn’t your favorite, try farro, couscous or wild rice for a different texture.

Storage/Reheating

Store the salad in an airtight container in the refrigerator. It will stay fresh for up to 4 days.
If you’re prepping ahead and want to keep apples from browning, you can toss them in a little lemon juice before adding or keep them separate and only add at serving time.
If you plan to store longer, consider storing the dressing separately and combine just before serving to avoid sogginess.
This salad is best served cold or at room temperature—no reheating needed.

FAQs

What goes in cranberry apple quinoa salad?

It typically includes cooked quinoa, crisp diced apples, dried cranberries, toasted nuts, chopped red onion, fresh herbs and a tangy honey‑lemon vinaigrette.

Can I make Cranberry Apple Quinoa Salad ahead of time?

Yes — this salad is ideal to make ahead. In fact, the flavors tend to deepen after sitting for several hours in the fridge.

What dressing pairs well with Cranberry Apple Quinoa Salad?

A honey‑lemon vinaigrette is classic, but you can also try a maple‑Dijon vinaigrette, a thick balsamic reduction or even a creamy yogurt‑based dressing.

Is cranberry apple quinoa salad good for meal prep?

Absolutely. It stores well, remains tasty for several days and works well as a lunch or side dish for the week.

Can I make it vegan?

Yes — simply replace honey with maple syrup (or another plant‑based sweetener) and ensure any added cheese or dairy is omitted or replaced with a vegan alternative.

What nuts can I use instead of walnuts or pecans?

You can use almonds, pistachios, or even sunflower seeds if you need a nut‑free version (just ensure no cross‑contamination if there are allergies).

Will the apples brown if I make the salad in advance?

They might if left exposed. To minimize browning, toss the apples in a little lemon juice before mixing in or add the apples just before serving.

Can I use frozen cranberries instead of dried ones?

You could, but frozen cranberries are more watery and tart; dried cranberries provide chew and concentrated sweetness. If using fresh/frozen, you may need to adjust dressing and texture.

How can I turn this into a main dish rather than a side?

Add a protein such as grilled chicken, pan‑seared shrimp, roasted tofu or chickpeas. You could also serve it on a bed of greens or accompany it with roasted vegetables.

Is this salad suitable for a holiday or gathering?

Yes — it’s colorful, relatively easy to prepare ahead, and offers a fresh contrast to richer dishes often served in gatherings. The mix of apples and cranberries gives a seasonal appeal.

Conclusion

This Cranberry Apple Quinoa Salad is a fresh, vibrant and nutritious dish that brings together contrasting textures and flavors to deliver something satisfying yet light. It’s easy to make, flexible in how you serve and adapt it, and holds up nicely for meal prep. Whether you’re looking for a smart side dish, a colorful lunch or a make‑ahead option for a gathering, this salad has you covered.

Cranberry Apple Quinoa Salad

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This Cranberry Apple Quinoa Salad is a healthy, vibrant, and flavorful dish packed with sweet apples, tart cranberries, nutty quinoa, and crunchy nuts. It’s perfect as a side dish or a light meal, ideal for meal prep, picnics, or holiday gatherings.

Author: Emily
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Salad
Method: Boiled
Cuisine: American
Diet: Vegan

Instructions

Rinse the quinoa under cold water. In a saucepan, bring 2 cups of water to a boil, add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let cool.
In a large bowl, combine the cooled quinoa, diced apple, dried cranberries, chopped nuts, parsley, and green onions.
In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, salt, and pepper.
Pour the dressing over the salad and toss well to combine.
Chill for at least 30 minutes before serving to let the flavors meld.

Notes

Use your favorite apple variety for desired sweetness or tartness.
For extra crunch, toast the nuts before adding.
Can be made ahead and stored in the fridge for up to 3 days.
Add protein like chickpeas or grilled chicken to make it a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 9g
Sodium: 150mg
Fat: 12g
Saturated Fat: 1.5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 6g
Cholesterol: 0mg