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Honey Mustard Quinoa Apple Salad with Crispy Shallots Recipe

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3.9 from 76 reviews

This Honey Mustard Quinoa Apple Salad with Crispy Shallots is a vibrant and nutritious dish featuring fluffy quinoa, peppery arugula, and sweet crunchy apple slices, all topped with crispy fried shallots and a super simple honey mustard vinaigrette. Perfect as a light meal or side, this gluten-free and vegetarian-friendly salad combines fresh and tangy flavors with delightful textures for a refreshing and satisfying experience.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Quinoa

  • 1 cup (180 g) uncooked quinoa
  • 2 cups (480 ml) chicken or vegetable stock

Shallots and Dressing

  • 1/3 cup (80 ml) olive oil
  • 2 shallots, thinly sliced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper + more for topping

Salad

  • 5 cups arugula
  • 1/4 cup parsley, freshly chopped
  • 1 large or medium apple (sharp, crisp variety)
  • 1/4 cup toasted pepitas (hulled pumpkin seeds)
  • Shaved or grated parmesan cheese, to taste

Instructions

  1. Cook the Quinoa: Add the quinoa to a medium saucepan and cover with the chicken or vegetable stock. Bring to a boil over medium-high heat, then reduce heat to maintain a gentle simmer. Cook until all the liquid has been absorbed, approximately 15-20 minutes. Once cooked, transfer the quinoa to a bowl to cool faster.
  2. Fry the Shallots: While the quinoa cooks, heat the olive oil in a small saucepan over medium heat. Add the thinly sliced shallots and cook for 15-20 minutes, stirring frequently to prevent burning, until golden and crispy. Remove the pan from heat when done.
  3. Drain the Shallots: Place a sieve over a small bowl and pour the fried shallots into it to separate the oil from the shallots. Transfer the shallots to a paper towel-lined plate and sprinkle with salt. Set aside. Allow the oil to cool for at least five minutes.
  4. Make the Vinaigrette: In the bowl with the slightly cooled oil, whisk in apple cider vinegar, honey, dijon mustard, salt, and black pepper until combined. Taste and adjust seasoning if needed.
  5. Assemble the Salad: In a large salad bowl, combine the cooled quinoa, arugula, chopped parsley, sliced apple, toasted pepitas, and fried shallots. Drizzle the honey mustard vinaigrette over the salad and toss gently to combine.
  6. Serve: Finish by grinding a little extra black pepper over the salad and adding shaved or grated parmesan cheese to taste. Enjoy immediately.

Notes

  • You can swap out the pepitas for other toasted nuts or seeds such as walnuts or pecans for different flavors.
  • Use a sharp, crisp apple variety like Granny Smith or Honeycrisp for the best texture and flavor contrast.
  • Make sure to stir the shallots frequently while frying to avoid burning and achieve perfect crispiness.
  • The vinaigrette can be adjusted to taste by varying the amount of honey and mustard.
  • This salad is best served fresh but leftovers can be stored in the refrigerator for up to 2 days.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Salad
  • Method: Frying
  • Cuisine: American
  • Diet: Gluten Free, Vegetarian

Find it online: https://flavorhug.com/honey-mustard-quinoa-apple-salad-with-crispy-shallots-recipe/