Apple Harvest Salad Recipe

5 from 8 votes

Apples and quinoa might not be your typical combo, but trust me—this Apple Harvest Salad makes it work in the tastiest way!

Prep Time5

Total Time5

Course: Salad

Cuisine: American

Diet: Gluten Free, Dairy Free, Vegan, Vegetarian

Servings: salad

Calories: 1113kcal

Author: Andrea

Equipment

Ingredients

3 cup spinach OR spring mix, lightly packed
1/4 cup quinoa cooked
1 small apple cut into chunks
2 tbsp pepitas pumpkin seeds
3 tablespoons dried cranberries
3 tbsp pecans halves or chopped

For the Vinaigrette

1 tsp shallot minced
2 tbsp balsamic vinegar
3 tbsp extra virgin olive oil
pinch salt
pinch black pepper

Instructions

Add greens to a large dinner plate or salad bowl. Top with the cooked (and cooled) quinoa, apple chunks, pepitas, dried cranberries, and pecans.
To make the vinaigrette, combine the shallot and vinegar in a small mixing bowl and whisk to combine. Slowly add the olive oil by pouring in a steady stream, whisking vigorously until emulsified. Drizzle the salad with the dressing and serve immediately.

Notes

If you plan on making this salad for dinner, try adding slices of chicken seasoned with herbes de Provence, or, if you're vegetarian, try adding cubes of roasted butternut squash!

STORE any Apple Harvest Salad leftovers in an airtight container in the fridge for up to 2 days. For best results, keep the dressing separate and add it just before serving to avoid sogginess. The apples may soften and brown over time, so it's best to enjoy the salad fresh.

For homemade dressings, store them in a jar or container with a tight-fitting lid, as vinaigrettes tend to separate. A mason jar works well, allowing you to shake the ingredients back together easily. The dressing can be kept in the fridge for up to 5 days.

Nutrition