Cranberry Apple Quinoa Salad

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This Cranberry Apple Quinoa Salad is filled with bursts of sweetness, texture, and nutrients.  The quinoa soaks up a delicious Maple Dressing and the arugula gives just a hint of a peppery note.  What’s best is it’s great to eat for lunch, or have as a side dish.

This salad is not only delicious, but beautiful and nutritious.  It’s ready within 15 minutes and couldn’t be easier to make.  I recently made it and took it to my sister-in-law Shivani’s house.  You can easily take this for a Thanksgiving, Holiday, or any kind of dinner party or simply have it at home for lunch or a side with your dinner.

INGREDIENTS NEEDED TO MAKE THIS SALAD:
QUINOA – packed with protein and a great base and grain to add that actually fills you up

ARUGULA: a nutrient dense leafy green that is filled with protein, fiber, and iron, I love the peppery flavor it adds

APPLES: Sweet and crunchy (I use Honeycrisp but you can use Granny Smith for a less sweet flavor), they are filled with fiber

CRANBERRIES – I use dried cranberries for a little bit of sweetness but they also are full of Vit. C and antioxidants

WALNUTS – the perfect crunch, these nuts help give the salad an earthy flavor and add plenty of protein

CRUMBLED FETA – I love the addition of the crumbled feta because it gives a tangy flavor to balance all the sweet in the salad.  It is also a good source of protein, calcium, and sodium.

For the Maple dressing, I kept it simple and I love that I can combine the ingredients in a jar.  This helps me to not only shake the dressing until it emulsifies, but if I need to take it to a dinner or party, it’s easily transportable.

All you need for the dressing is:
Maple Syrup
Apple Cider Vinegar
Olive Oil
Stone Ground Mustard
Garlic
Salt
Pepper

To make this Vegan, simply omit the Feta.
If you don’t have arugula, simply replace it with spinach. This recipe is not only quick and simple to make but nutrient dense too.

Want more salad ideas?  Check out some of these:
Quinoa Fiesta Salad
Crispy Goat Cheese Salad with Arugula and Figs
Butternut Squash and Lentil Salad
Microgreens Salad
Springtime Lentil Salad

Here are the tools I used for this recipe:

 

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Sapna

I'm Sapna, a foodie, blogger, wife, mom of two beautiful girls, and lover of spices.  I have a background in Nutrition and Dietetics, which I use to incorporate healthy options into all of my recipes.  I love traveling to new places, trying new food, and in turn, creating them in my kitchen to relive the magic. When I'm not in the kitchen, I love curling up with a good book, playing with my munchkins, running, hanging out with friends, and gardening.

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