Fall Quinoa Salad with Apples and Cranberries

A bowl of quinoa salad with chopped apples, dried cranberries, celery, pecans, and fresh parsley, with whole apples and a small bowl of cranberries in the background.

Fall Quinoa Salad with Apples and Cranberries

Course: Main Course, Salad, Side Dish

Cuisine: American

Diet: Vegan

Keyword: apple cranberry quinoa salad, fall quinoa salad

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings:

Calories: 476kcal

Author: Cindy Rainey

Fresh, colorful, and full of cozy fall flavors, this quinoa salad brings together crisp apples, chewy dried cranberries, toasted pecans, and tender quinoa in a bright lemon–Dijon dressing. It’s a wholesome vegan dish that works as a light main course or a vibrant side salad — perfect for meal prep, potlucks, or pairing with a slice of warm homemade bread.

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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.

Notes

Storage: Store leftovers in an airtight container for up to 3 days. The lemon juice helps slow browning, but the apples may soften slightly over time — the flavor is still delicious.

Apple choice: A crisp, juicy variety like Honeycrisp, Fuji, or Pink Lady holds up best and brings the right balance of sweetness and crunch.

Pecans: Use them as-is or toast lightly in a dry skillet for 3–4 minutes to deepen their nutty flavor.

Sweetener options: Agave keeps the dressing light and vegan, but maple syrup works beautifully too and adds a fall-friendly note.

Make-ahead tips: Great for meal prep. If assembling a day ahead, stir in the chopped apples just before serving to keep them fresh and crunchy.

Serving size: Makes four filling main-course bowls or 6–8 side-dish servings — a great option to pair with cozy homemade breads like cinnamon raisin, pumpkin, or banana bread.

Best temperature: Serve chilled or at room temperature. Freezing isn’t recommended because fresh apples, celery, and cooked quinoa lose their texture.

Nutrition