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Fall Quinoa Salad

Fall Quinoa Salad
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If you’re in search of a vibrant and nutritious dish to elevate your fall meals, this Fall Quinoa Salad is just the answer! Bursting with the flavors of crisp apples, sweet pears, and tart pomegranate seeds, this salad perfectly balances sweet and savory elements. Tossed with crunchy pecans and a zesty citrus vinaigrette, it’s ideal as a quick lunch, a festive side dish for gatherings, or part of your weekly meal prep. Whip up this easy recipe in under 30 minutes and watch it become a go-to favorite in your kitchen!

Ingredients

Scale
  • 1–1/2 cups cooked quinoa
  • 1 large Honeycrisp apple, chopped
  • 1 large Granny Smith apple, chopped
  • 1 large Bartlett pear, chopped
  • 1/3 cup dried cranberries, coarsely chopped
  • 1/3 cup pomegranate arils (seeds)
  • 1/3 cup celery, finely chopped
  • 1/3 cup pecans, coarsely chopped
  • 1–2 green onions, light green parts, sliced
  • 3–1/2 tablespoons apple cider vinegar
  • 1–1/2 teaspoons orange zest
  • 2 tablespoons fresh squeezed orange juice
  • 2–1/2 teaspoons Dijon mustard
  • 2 tablespoons pure maple syrup
  • 2/3 cup light olive oil
  • Salt and freshly ground black pepper to taste

Instructions

  1. Cook 1 cup of rinsed quinoa in 2 cups of water; bring to a boil, then simmer covered for 15-18 minutes until fluffy. Let cool.
  2. In a large bowl, combine cooled quinoa with chopped apples, pear, cranberries, pomegranate arils, celery, pecans, and sliced green onions.
  3. For the vinaigrette: whisk together apple cider vinegar, orange zest and juice, Dijon mustard, maple syrup, olive oil, salt, and pepper until smooth.
  4. Drizzle dressing over the salad and toss gently to combine. Serve immediately or store in an airtight container for up to 3 days.

Nutrition

Find it online: https://cookingwhisper.com/fall-quinoa-salad/