Honey Mustard Quinoa Apple Salad with Crispy Shallots

I recently tried making this Honey Mustard Quinoa Apple Salad with Crispy Shallots, and I have to say, it instantly became one of my favorite go-to salads. The mix of fluffy quinoa, crisp apple slices, and peppery arugula creates such a refreshing bite.

I especially loved the crispy fried shallots—they add this irresistible crunch that takes the salad to another level. Tossing everything with a simple honey mustard vinaigrette brought all the flavors together perfectly.

You can also enjoy similar healthy breakfast ideas like the Delicious Orange Dreamsicle Protein Shake Recipe to start your day with a boost of flavor and protein.

Ingredients

Here’s what you’ll need to make this salad:

• 1 cup quinoa, uncooked – Cooking it in stock instead of water adds extra flavor.
• 2 cups vegetable or chicken stock – Enhances the quinoa’s natural taste.
• 2 large apples, thinly sliced – Sharp and crisp varieties like Honeycrisp or Granny Smith work best.
• 4 cups fresh arugula – Adds a peppery bite; avoid pre-washed bagged arugula if possible.
• 1/4 cup pepitas (pumpkin seeds) – Toast them slightly for a nutty crunch.
• 1/2 cup Parmesan cheese, grated – Freshly grated gives better flavor than pre-shredded.
• 2 medium shallots, thinly sliced – Will be fried for a crispy topping.
• 3 tablespoons olive oil – For frying shallots and making vinaigrette.
• 2 tablespoons apple cider vinegar – Balances the sweetness of the honey.
• 1 tablespoon honey – Choose raw honey for natural sweetness.
• 1 teaspoon Dijon mustard – Adds tangy depth.
• Salt and black pepper, to taste – Essential for seasoning.

Note: Serves 4-6

Variations

You can easily adapt this salad to suit different dietary needs or flavor preferences:

• Vegan: Use vegetable stock and skip the Parmesan or use a dairy-free alternative.
• Nut-free: Replace pepitas with sunflower seeds.
• Sugar-free: Substitute honey with a natural sugar-free sweetener like monk fruit syrup.
• Flavor boost: Add dried cranberries or pomegranate seeds for extra sweetness and color. You might also enjoy savory meal ideas such as the Mexican Chopped Cheese Sandwich Recipe for a hearty twist.

Cooking Time

Here’s a quick overview of the time needed:

• Prep Time: 25 minutes
• Cooking Time: 20 minutes
• Total Time: 45 minutes

Equipment You Need

• Medium saucepan – To cook the quinoa.
• Frying pan – For crisping the shallots.
• Mixing bowls – To toss salad ingredients and vinaigrette.
• Whisk – To combine the honey mustard dressing.
• Paper towels – To drain fried shallots.

How to Make Honey Mustard Quinoa Apple Salad with Crispy Shallots

Cook the Quinoa

Start by rinsing the quinoa under cold water. Boil it in stock for 15-20 minutes until it’s fluffy and tender. Using stock instead of plain water adds a depth of flavor that really makes the salad pop. Set it aside to cool slightly.

Fry the Shallots

Thinly slice the shallots and fry them in olive oil over medium heat for 15-20 minutes. Keep an eye on them so they don’t burn—they should turn golden brown and crispy. Once done, transfer them to a paper towel-lined plate and sprinkle with a little salt.

Make the Vinaigrette

After the frying oil cools slightly, whisk in apple cider vinegar, honey, Dijon mustard, salt, and pepper. Taste and adjust seasoning as needed. The result is a sweet and tangy vinaigrette that perfectly complements the salad’s ingredients.

Assemble the Salad

In a large bowl, combine the cooked quinoa, arugula, apple slices, pepitas, and Parmesan. Pour the honey mustard vinaigrette over the salad and toss gently to coat everything evenly. Finally, sprinkle the crispy shallots on top for that irresistible crunch.

Additional Tips for Making this Recipe Better

From my experience, a few tweaks can really elevate this salad:

• I like to slightly toast the pepitas before adding them—they get extra crunch and flavor.
• Make sure the quinoa is completely cooled before mixing it with arugula to avoid wilting the greens.
• Fry shallots slowly on medium heat; I’ve learned that rushing this step can make them bitter.
• Adjust honey in the vinaigrette to your preferred sweetness; I usually add a little extra for balance.

How to Serve Honey Mustard Quinoa Apple Salad with Crispy Shallots

This salad looks great on a large platter or in individual bowls. Garnish with extra pepitas or a few microgreens for visual appeal. It pairs well with grilled chicken, fish, or a simple crusty bread for a full meal. I also enjoy it chilled for a refreshing summer lunch.

Nutritional Information

Here’s what you can expect per serving:

• Calories: 320 – Light but filling, perfect for lunch or dinner.
• Protein: 11g – Thanks to quinoa and seeds.
• Carbohydrates: 38g – Naturally from quinoa and apples.
• Fat: 14g – Mostly healthy fats from olive oil and pepitas.

Make Ahead and Storage

Storing

You can store this salad in an airtight container in the fridge for up to 3 days. Keep the vinaigrette separate if you want the greens to stay crisp.

Freezing

I don’t recommend freezing this salad since the apples and arugula can become mushy when thawed.

Reheating

If you want a warm version, reheat just the quinoa and toss it with fresh arugula, apples, and the vinaigrette. Add crispy shallots right before serving.

Why You’ll Love This Recipe

Here’s why this salad quickly became my favorite:

• Easy to make: The steps are straightforward and beginner-friendly.
• Flavorful: The combination of sweet, tangy, and savory flavors is irresistible.
• Versatile: Works as a side, lunch, or main dish with added protein.
• Diet-friendly: Gluten-free and can be adapted for vegan or nut-free diets.
• Customizable: You can swap ingredients easily to suit your taste.

This Honey Mustard Quinoa Apple Salad with Crispy Shallots is a vibrant, healthy, and satisfying dish that’s perfect for any season. Its balance of textures and flavors makes every bite exciting, and I promise it’ll become a staple in your kitchen just like it did in mine.