Crunchy Quinoa Apple Salad (Vegan)
This Crunchy Quinoa Apple Salad is the kind of fresh dish that makes healthy eating feel rewarding. I first made it one fall afternoon using a few extra apples I had on hand, and it quickly became a family favorite. This vegan salad is simple, nourishing, and a perfect holiday side dish.
As the air turns crisp and apple season begins, I always find myself craving a salad that feels bright yet cozy. This recipe was inspired by a fall farmers market trip with my kids where we picked up the most gorgeous honeycrisp apples.
I wanted to create something light but still filling enough for lunch, and quinoa was the perfect base to soak up all that sweet and tangy flavor.
I love this salad because it tastes gourmet. Whether you serve it as a side for Thanksgiving or keep it in the fridge for busy weekdays, this Crunchy Quinoa Apple Salad brings a little fall freshness to every bite.
Spotlight on This Crunchy Quinoa Apple Salad
- It feels fancy: There’s something about this crunchy quinoa salad that feels elevated and restaurant-worthy. The combination of crisp apples, toasted quinoa, and tangy vinaigrette makes every bite feel special.
- It’s a crowd pleaser: Every time I bring this salad to a gathering, people rave about it. The unique texture and balance of flavors always impress, so be prepared for lots of recipe requests.
- It’s the perfect holiday salad: This salad looks beautiful on any holiday table. The colors, flavors, and crunch make it a delicious starter or side dish that everyone will love.
- It’s wholesome: Made with simple, plant-based ingredients, this vegan quinoa salad is dairy-free, nourishing, and full of flavor.
- It’s make-ahead friendly: The quinoa can be prepared in advance, making it easy to serve without any stress.
The Ingredients
Quinoa: This gluten-free super grain is the base of the salad and gives it that irresistible crunch. Toasting it in the oven creates the perfect crispy texture and nutty flavor.
Vegetable stock: Cook your quinoa in vegetable stock instead of water to add depth and savory flavor. It’s an easy trick that makes a big difference in taste.
Sliced almonds: These bring heartiness and a delicate crunch that pairs beautifully with the crispy quinoa and sweet apples.
Golden raisins: A touch of natural sweetness that complements the tangy vinaigrette and adds chewy texture to every bite.
Kale: This leafy green adds vibrant color and holds up well for leftovers, making it a great choice for meal prep or next-day lunches.
Apples: The star of the show! Their crisp, juicy sweetness balances the savory flavors and brings fresh fall energy to the salad.
Avocado oil and olive oil: Use avocado oil to roast the quinoa for the best crispiness, and olive oil to massage into the kale for a softer texture and richer flavor.
Salt and pepper: A sprinkle of salt and a dash of pepper help bring all the flavors together for the perfect bite.
For the apple cider vinegar vinaigrette, you will need the following ingredients.
Olive oil: The base of the dressing. Choose a high-quality olive oil for a smooth, rich flavor that blends perfectly with the vinegar.
Apple cider vinegar: Adds tang and brightness to the salad and complements the sweetness of the apples.
Dijon: This simple ingredient adds a mild kick and helps emulsify the vinaigrette for a creamy, balanced dressing.
Maple syrup: Naturally sweetens the dressing and ties all the flavors together with a hint of warmth.
Garlic: Because no dressing is complete without it. Fresh garlic adds zest and depth to this flavorful vegan vinaigrette.
Frequently Asked Questions
Yes! Just keep the vinaigrette and crispy baked quinoa separate until you are ready to serve. Then add the crispy quinoa and vinaigrette and toss it all together.
Baking half of the cooked quinoa will bring a crispy texture to the salad. However, it’s not required. Simply use all of the cooked quinoa instead of baking half of it. The salad will still be delicious.
Crisp, slightly tart apples like Honeycrisp, Pink Lady, or Fuji work best. They hold their shape well and balance the savory flavors beautifully.
Absolutely! Quinoa is naturally gluten free, and all other ingredients are plant based, making this salad perfect for vegan and gluten-free diets.
Sure! I recommend white beans like Great Northern Beans or Chickpeas.
This salad will last four days in the fridge.
The Instructions
Step one: Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Step two: In a medium saucepan, add the dry quinoa, vegetable stock, and salt. Stir it and bring to a boil. Then, turn heat down, add a lid, and simmer for 15 minutes.
Step three: While the quinoa is cooking, prep the salad ingredients. Peel, core, and chop the apples. Optionally, massage the shredded kale with a small drizzle of olive oil.
Step four: Once the quinoa is done cooking, fluff it with a fork and set it aside for a few minutes to cool.
After about 5 minutes, transfer one half of the quinoa to a lined baking sheet. Toss in avocado oil and salt and then evenly spread it out. Bake for 30 minutes, flipping every 10 minutes. (You’ll use half cooked quinoa and half crispy baked quinoa for this salad.)
Step five: While the quinoa is baking, make the dressing. Add all of the ingredients to a small bowl and whisk or to a mason jar, add the lid and shake it. This includes olive oil, apple cider vinegar, Dijon, maple syrup, garlic, salt, and pepper.
Step six: Allow the baked quinoa to cool for about 10 minutes. Assemble the salad by adding all of the ingredients to a large salad bowl, drizzle with the vinaigrette, and toss everything together.
This includes kale, baked crispy quinoa, cooked quinoa, almonds, raisins, apples, and the apple cider vinaigrette. Chill the salad in the fridge for an hour or serve immediately.
Storage
Store leftovers in an airtight container and in the fridge for up to 4 days. Keep in mind that the longer it sits, the less crunchy it becomes.
Tips + Modifications
I recommend tossing your apple slices in 1-2 tablespoons of fresh lemon juice to keep them from browning.
Do not add the crispy cooked quinoa or vinaigrette until you are ready to serve the salad. This will help the quinoa stay crispy.
If you don’t have time to toast the quinoa, no problem. Just skip that step and use all of the stovetop-cooked quinoa instead.
You can swap golden raisins for Craisins if needed.
More Vegan Salads To Try
Easy Vegan Fall Panzanella Salad
Thanksgiving Salad with Creamy Vegan Dressing
Fall Salad with Pumpkin Maple Vinaigrette
Crunchy Quinoa Apple Salad (vegan)
Equipment
- 1 large salad bowl
- 1 medium sauce pan with lid *to cook the dry quinoa in
- 1 baking sheet, lined with parchment paper *to toast the cooked quinoa
- 1 small bowl or mason jar with lid *for the vinaigrette
Ingredients
- 1 cup dry quinoa
- 2 cups vegetable stock
- ½ teaspoon salt
- 1 tablespoon avocado oil
- 3 cups shredded kale
- 1 tablespoon olive oil
- ½ cup sliced almonds
- ½ cup golden raisins
- 2 apples, peeled, cored, and chopped
For the apple cider vinaigrette:
- ⅓ cup olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon Dijon
- 1 tablespoon maple syrup
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a medium saucepan, add the dry quinoa, vegetable stock, and salt. Stir it and bring to a boil. Then, turn the heat down, add a lid, and simmer for 15 minutes.
- While the quinoa is cooking, prep the salad ingredients. Peel, core, and chop the apples. Optionally, massage the shredded kale with a small drizzle of olive oil.
- Once the quinoa is done cooking, fluff it with a fork and set it aside for a few minutes to cool. After about 5 minutes, transfer one half of the quinoa to a lined baking sheet. Toss in avocado oil and salt and then evenly spread it out. Bake for 30 minutes, flipping every 10 minutes. (You'll use half cooked quinoa and half crispy baked quinoa for this salad.)
- While the quinoa is baking, make the dressing. Add all of the ingredients to a small bowl and whisk or to a mason jar, add the lid and shake it. This includes olive oil, apple cider vinegar, Dijon, maple syrup, garlic, salt, and pepper.
- Allow the baked quinoa to cool for about 10 minutes. Assemble the salad by adding all of the ingredients to a large salad bowl, drizzle with the vinaigrette, and toss everything together. This includes kale, baked crispy quinoa, cooked quinoa, almonds, raisins, apples, and the apple cider vinaigrette. Chill the salad in the fridge for an hour or serve immediately.
