Honey Mustard Quinoa Apple Salad with Crispy Shallots

Ben Carraoli

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.

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Total Time 45

Servings: 6

Ingredients Method Notes

Ingredients

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.

Method

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.
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.
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.
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.

Notes

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.