Honey Mustard Quinoa Apple Salad with Crispy Shallots Recipe

Ash Tyrrell

Honey Mustard Quinoa Apple Salad with Crispy Shallots Recipe

I recently tried making this Honey Mustard Quinoa Apple Salad with Crispy Shallots, 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.

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Prep Time 25

Cook Time 20

Servings: 4

Ingredients Method Notes

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.

Method

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.
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.
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.
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.
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.

Notes

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!