Bright • Crunchy • Sweet-Savory Fall Flavor. It’s the kind of fall salad that feels like a full meal instead of an afterthought.
There’s something especially satisfying about a salad that doesn’t leave you hungry an hour later. This fall quinoa salad does exactly that. It’s full of tender quinoa, crisp apples, chewy cranberries, and toasted pecans, all tied together with a bright lemon Dijon dressing that wakes everything up.
Each bite has a little bit of everything. Sweet. Tangy. Crunchy. Comforting. Exactly what fall food should feel like. It’s the kind of salad that feels just right next to a cozy soup or a warm loaf of homemade bread.
When I was growing up, “salad” usually meant iceberg lettuce and a big pour of bottled dressing. It was crunchy, but that was about it. It took me a long time to learn that salads could be colorful and hearty and layered with flavor. Now? They’re one of my favorite ways to bring fresh produce to the table in a way that actually feels satisfying.
Salads can be seasonal and hearty like spring vegetable salad with roasted potatoes, rich and filling like fall pasta salad, or fun and light like raw carrot salad. These are the kind of dishes that prove plant-based eating is anything but boring. It’s also perfect alongside cozy favorites like veggie lentil soup, or a fall favorite soup, butternut squash with roasted butternut squash soup with rosemary and thyme - especially as the weather cools down.
Why Quinoa Works So Well Here
Quinoa has been grown in the Andes for thousands of years. Long before it became trendy, families were using it as a staple food because it cooks quickly and feels satisfying without being heavy. It’s naturally gluten-free, cooks in about fifteen minutes, and includes all nine essential amino acids. That’s rare in plant foods, and it’s one reason quinoa salads feel more like meals than side dishes.
If you are curious about quinoa’s history and it’s place at the table, you can check out this article on quinoa from Brittanica
Ingredients & Substitutions to make quinoa salad the apples and cranberries
The detailed recipe card is below, but this section walks you through the key ingredients, why they matter, and how to make swaps if needed.
- Quinoa gives the salad its fluffy base and a light nutty flavor. White quinoa works best, but tri-color quinoa is pretty if you want a little contrast.
- Apple brings sweetness and crunch. Choose a crisp variety like Honeycrisp, Fuji, or Pink Lady. Avoid softer apples since they tend to collapse in salads.
- Dried cranberries add chewiness and a sweet-tart pop. Golden raisins or dried cherries are great substitutes.
- Pecans give richness and that satisfying crunch. Toasting them is optional but makes a noticeable difference.
- Celery adds freshness and a clean, snappy bite that balances the sweetness from the fruit.
- Olive oil, lemon juice, agave, and Dijon mustard come together to make the dressing that ties everything into one bright, lively bowl. Maple syrup works instead of agave. If you’re not vegan, you could use honey, though I haven’t tested that version.
How to Make Fall Quinoa Salad
The exact ingredients with measurements can be found in the recipe card below along with more concise abbreviated instructions. Read on for more details, tips, and tricks so that you will feel confident making this recipe.
Step One: Cook the Quinoa
Rinse the quinoa under cold water. This removes saponin, the natural coating that can make quinoa taste bitter. Bring the quinoa and water to a boil, lower the heat, cover, and cook until all the liquid is absorbed.
Let it steam for five minutes, then fluff it with a fork. Spread it out or let it cool completely in the pot. Warm quinoa tends to wilt apples and celery, so give it a little time.
Don’t skip the rinse!
I used to skip rinsing until I learned that saponin can cause that sharp, soapy flavor. It can even bother sensitive stomachs (sadly, I experienced this!) Once I started rinsing, quinoa tasted mild and clean. So I have learned to always rinse my quinoa! Learn more about this nasty little quinoa side effect from All Recipes.
Step two: Prep the Add-Ins
Chop the apples and celery into small, bite-sized pieces so you get a little bit of everything in each forkful. Measure out the cranberries. Roughly chop the pecans. The texture contrast is one of the best parts of this salad, so small even pieces really help!
Step three: Make the Dressing
Whisk together the olive oil, agave, lemon juice, Dijon mustard, onion powder, garlic powder, salt, and pepper. You can use bottled lemon juice if that’s what you have. Taste the dressing and adjust the sweetness or salt until it matches your preference. The dressing should taste bright and balanced, (but not overly salty or too sweet.)
Step four: Toss Everything Together
Combine the cooled quinoa with the apples, celery, pecans, and cranberries in a large mixing bowl. Pour the dressing over the top and stir until everything looks evenly coated.
Use a bowl with plenty of room so you can toss confidently without ingredients popping over the sides. You can always transfer the finished salad into a prettier serving bowl.
Step five: Chill and Serve
Let the salad rest in the refrigerator for at least fifteen minutes. This gives the flavors time to come together. Serve it chilled or closer to room temperature. It’s wonderful with a slice of warm crusty rosemary garlic bread or a bowl of homemade soup.
Frequently Asked Questions
Can I make this ahead?
Yes. Assemble the salad but add the chopped apples just before serving to keep them crisp.
Can I use maple syrup instead of agave?
Absolutely, if you are a fan of maple syrup. it adds a cozy fall flavor.
What can I use instead of pecans?
Walnuts, pumpkin seeds, or sliced almonds all work well.
Is this gluten-free?
Yes — quinoa is naturally gluten-free. But make sure to read the label and check all ingredients for cross-contamination.
Serving Suggestions
Quinoa salad filled with pecans, apples, and cranberries is delicious chilled or at room temperature. Serve it as:
• A light lunch
• A holiday side
• Part of a wholesome filling weeknight meal
• A meal-prep bowl
• A potluck dish that travels well
And honestly? It shines next to warm, crusty bread and a cozy bowl of soup, the kind of simple, satisfying meal that makes makes you happy its fall.
The printable recipe card
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Fall Quinoa Salad with Apples and Cranberries
Ingredients
- 1 cup uncooked quinoa
- 2 cups water
- 1 large apple (such as Honeycrisp)
- ¾ cup dried cranberries
- ¾ cup chopped pecans
- ¾ cup sliced celery
- 2 tablespoons olive oil
- 1 tablespoon agave
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
- Cook Quinoa -Rinse quinoa thoroughly under cold water. In a medium saucepan, combine quinoa and 2 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and allow to cool completely.1 cup uncooked quinoa, 2 cups water
- Prep the add-ins – Chop the apple, pecans, celery and measure the dried cranberries. Set aside.1 large apple, ¾ cup dried cranberries, ¾ cup chopped pecans, ¾ cup sliced celery
- Make the dressing – While the quinoa cools, prep the dressing. In a small bowl, whisk together olive oil,agave, lemon juice, Dijon mustard, onion powder, garlic powder, salt, and pepper until fully combined.2 tablespoons olive oil, 1 tablespoon agave, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon salt, ¼ teaspoon black pepper
- Put it all together – In a large mixing bowl, combine the cooled quinoa, chopped apple, cranberries, pecans, and celery.Pour the dressing over the salad and toss well to evenly coat and toss together.1 large apple, ¾ cup dried cranberries, ¾ cup chopped pecans, ¾ cup sliced celery
- Chill and serve – Chill in the refrigerator for 15–30 minutes before serving for best flavor.
