Name: Honey Mustard Quinoa Apple Salad with Crispy Shallots Recipe
Prep time: 25 min
Cook time: 20 min
Ingredients: 1 cup 180 g uncooked quinoa – Rinse well to remove bitterness; cooking in stock adds depth.; 2 cups 480 ml chicken or vegetable stock – Use vegetable stock for a vegan version; enhances flavor.; 2 medium apples (thinly sliced – I prefer crisp varieties like Honeycrisp or Granny Smith for tart-sweet contrast.); 2 cups 60 g fresh arugula – Provides a peppery bite; avoid pre-washed, bagged arugula that can be watery.; 1/4 cup 25 g pepitas – Adds crunch and nutty flavor; you can toast them for extra aroma.; 2 medium shallots (thinly sliced – Fry until golden for that irresistible crispy texture.); 1/4 cup 60 ml olive oil – For frying shallots and making vinaigrette; extra virgin works best.; 2 tablespoons honey – Natural sweetness for the dressing; adjust to taste.; 1 tablespoon Dijon mustard – Adds a tangy kick to the vinaigrette.; 1 tablespoon apple cider vinegar – Brightens the dressing and balances sweetness.; Salt and freshly ground black pepper – Season to taste; I always taste and adjust before tossing.

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I recently tried making this Honey Mustard Quinoa Apple Salad with Crispy Shallots Recipe, and wow—it completely exceeded my expectations. The balance of sweet apples, nutty quinoa, and crispy shallots is just irresistible.

I love how easy it is to prepare, yet it feels so fresh and gourmet. If you enjoy recipes that have a bit of a crispy kick, you might also like the Easy Crispy Bang Bang Chicken Recipe for another fun twist on texture.

Every bite is a combination of textures and flavors that I couldn’t get enough of. Honestly, this salad quickly became my go-to lunch for busy weekdays.

Honey Mustard Quinoa Apple Salad with Crispy Shallots Recipe

Ingredients

Here’s what you’ll need to make this salad perfect every time. I’ve included tips for why each ingredient works best.

1 cup (180 g) uncooked quinoa – Rinse well to remove bitterness; cooking in stock adds depth.
2 cups (480 ml) chicken or vegetable stock – Use vegetable stock for a vegan version; enhances flavor.
2 medium apples, thinly sliced – I prefer crisp varieties like Honeycrisp or Granny Smith for tart-sweet contrast.
2 cups (60 g) fresh arugula – Provides a peppery bite; avoid pre-washed, bagged arugula that can be watery.
1/4 cup (25 g) pepitas – Adds crunch and nutty flavor; you can toast them for extra aroma.
2 medium shallots, thinly sliced – Fry until golden for that irresistible crispy texture.
1/4 cup (60 ml) olive oil – For frying shallots and making vinaigrette; extra virgin works best.
2 tablespoons honey – Natural sweetness for the dressing; adjust to taste.
1 tablespoon Dijon mustard – Adds a tangy kick to the vinaigrette.
1 tablespoon apple cider vinegar – Brightens the dressing and balances sweetness.
Salt and freshly ground black pepper – Season to taste; I always taste and adjust before tossing.

Note: serves 4–6

Variations

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

Dairy-free: Skip parmesan or use vegan parmesan.
Vegan: Replace chicken stock with vegetable stock and ensure honey is replaced with maple syrup.
Nut-free: Swap pepitas with sunflower seeds.
Flavor-enhancing: Add dried cranberries, feta cheese, or a sprinkle of cinnamon for extra warmth. You can also enjoy similar rich flavors with the Jalapeno Popper Twice Baked Potatoes Recipe for a cozy side dish.

Cooking Time

Here’s how long this recipe takes from start to finish:

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

Equipment You Need

Medium saucepan – For cooking quinoa perfectly.
Skillet – To fry shallots until crispy.
Large mixing bowl – To toss salad ingredients together.
Whisk – To combine honey mustard vinaigrette smoothly.
Paper towels – To drain fried shallots and remove excess oil.

How to Make Honey Mustard Quinoa Apple Salad with Crispy Shallots Recipe

Step 1: Cook the Quinoa

I always boil quinoa in stock for extra flavor. Cook it for 15–20 minutes until it’s fluffy, then set it aside to cool slightly. Fluffy quinoa acts as a perfect base to carry the dressing and mix with crisp apples.

Step 2: Fry the Shallots

Heat olive oil in a skillet and fry thinly sliced shallots until golden brown. Keep a close eye as they can burn quickly. Drain on paper towels and season lightly with salt for that addictive crunch.

Step 3: Make the Honey Mustard Vinaigrette

Strain the shallot oil slightly, then whisk in honey, Dijon mustard, and apple cider vinegar. Taste and adjust with salt and pepper. This simple vinaigrette beautifully ties all the flavors together.

Step 4: Assemble the Salad

In a large mixing bowl, combine quinoa, arugula, apple slices, and pepitas. Drizzle with the honey mustard vinaigrette and toss gently to coat everything evenly. Top with crispy shallots just before serving.

Step 5: Chill or Serve Immediately

You can serve this salad immediately or chill it in the fridge for 20 minutes for a refreshing, cool bite. I love it either way, but chilling enhances the flavors even more.

Additional Tips for Making this Recipe Better

From my experience, small tweaks make a big difference:

I always toast pepitas slightly to amplify the nutty flavor.
Fry shallots on medium-low heat; rushing them can make them bitter.
Taste the vinaigrette before tossing—it can always use a little extra honey or mustard.
Slice apples thinly and coat them lightly in lemon juice to prevent browning.
For more color, I sometimes add pomegranate seeds—they look stunning!

How to Serve Honey Mustard Quinoa Apple Salad with Crispy Shallots Recipe

Presentation matters, so here’s how I like to serve it:

Use a large wooden salad bowl for a rustic look.
Sprinkle extra crispy shallots on top just before serving.
Garnish with fresh herbs like parsley or chives for added freshness.
Pair with crusty bread or grilled chicken for a complete meal.

Nutritional Information

Here’s an approximate nutritional breakdown per serving:

Calories: 320 kcal – A light yet satisfying option for lunch or dinner.
Protein: 8 g – Thanks to quinoa and pepitas, it’s a protein-packed salad.
Carbohydrates: 40 g – Provides sustained energy with naturally sweet apples.
Fat: 14 g – Healthy fats from olive oil and seeds keep you full longer.

Make Ahead and Storage

Refrigerating

Store in an airtight container for up to 2 days. Keep vinaigrette separate to prevent soggy greens.

Freezing

I don’t recommend freezing the assembled salad as apples and arugula can lose texture. Freeze quinoa separately if needed.

Reheating

If you want a warm version, lightly reheat quinoa, then toss with fresh arugula, apples, and dressing. Always add shallots just before serving.

Why You’ll Love This Recipe?

This salad has so many reasons to be your new favorite:

Quick and easy: Takes under 45 minutes from prep to plate.
Flavor-packed: Sweet, tangy, peppery, and savory all in one bite.
Versatile: Perfect as a lunch, side, or main dish.
Customizable: Easily adjusted for vegan, dairy-free, or nut-free diets.
Crowd-pleaser: Crispy shallots and fresh apples impress every time.

This Honey Mustard Quinoa Apple Salad with Crispy Shallots is a delightful blend of textures and flavors. It’s perfect for healthy eating, entertaining, or just treating yourself to a fresh, homemade meal. I promise, once you make it, you’ll be hooked!

Ash Tyrrell