Let’s Talk About My Ever-Faithful Cranberry Apple Quinoa Salad

Alright, story time. The first time I made this salad, I was mainly trying to use up leftovers—some sad apples, a rogue bag of cranberries, and roughly a cup or so of quinoa I’d totally forgotten in the back of my pantry (I mean, is there anyone who doesn’t have quinoa lurking somewhere?). Anyway, somehow this little experiment turned into my most-requested lunch salad. My mum actually called it “surprisingly zippy.” (She meant it as a compliment. Mostly.) If you accidentally knock the whole bowl over trying to shove it all into a Tupperware in a hurry, don’t worry. It’s more robust than it looks.

Why You’ll Love This Salad (Seriously, It’s a Crowd-Pleaser)

I make this whenever I want something healthy-ish that feels like a treat—not like I’m eating rabbit food. My family loves it because it’s got sweet cranberries, crunchy apples, and, honestly, any recipe that gives me an excuse to cram more cheese into a meal is going to be a winner. Oh, and the dressing is super easy. Half the time I just shake it up in an old jam jar and call it good. (I used to overthink salad dressings until I realized no one but me noticed.) You can totally toss in some nuts if you’ve got ’em lying around. Or not, if that’s one step too many—been there.

Ingredients (Swaps? Yep!)

1 cup uncooked quinoa (white, red, or that fancy tri-color; honestly, they all work. If you’re out, cooked bulgur works too, but it’s less “nutty”)
2 cups water or low-sodium veg broth (I’ve even used chicken broth when that’s all I had. Don’t tell the vegetarians.)
1 large crisp apple, diced. Granny Smith or Honeycrisp. Sometimes I use Pink Lady just ’cause they’re usually on sale at Sainsbury’s.
2/3 cup dried cranberries (Craisins, supermarket own-brand—whatever is cheapest, I swear you can’t tell the difference.)
1/3 cup chopped pecans or walnuts (My sister uses pepitas. I tried them once, but honestly I missed the crunch.)
About 1/4 cup crumbled feta or goat cheese. My grandmother swore by Danish feta, but regular old cow cheese works fine, I promise.
2 big handfuls of baby spinach or mixed greens (Arugula’s a bit much for me, but maybe you love that peppery punch)
3 tablespoons olive oil
2 tablespoons apple cider vinegar (Or lemon juice if you’re out; my friend Rob says white wine vinegar is good too—he’s probably right.)
1 tablespoon maple syrup or honey—whatever sticky sweetener hides in your pantry will do
Salt and pepper, to taste. And I mean, actually taste it. It’s never right the first time for me.

How To Throw It All Together

Cook the quinoa: Rinse it first (trust me, or you get the oddest sour taste; learned by sad experience). Then, bring 2 cups water or broth to a boil, dump in the quinoa, and give it a stir so it doesn’t clump up. Cover, lower the heat, and let it simmer for about 15 minutes. You should see little spiral tails—adorable and proof it’s done. Fluff it up with a fork and set aside. Sometimes I spread it on a baking tray to cool quick. This is where I usually sneak a bite to check the seasoning (and, okay, to munch because I’m impatient).
Chop and prep: Chop your apple into little bite-sized bits. No need to peel unless you absolutely hate the skin. If you want to toast your nuts (legendary move, seriously ups the flavor), just chuck them in a dry pan for 2-3 minutes, stirring till they smell all toasty.
Make the dressing: In a small jar (old mustard jar for me—maybe not glamorous but it works), shake together olive oil, vinegar, your choice of sweetener, salt and pepper. Taste it. Maybe add more syrup if you’re a sweet tooth or an extra glug of vinegar if you like tang. No science here, really.
Mix it all up: Get a big bowl—bigger than you think you need, or you’ll end up chasing cranberries all over the counter. Toss in the quinoa, apples, cranberries, nuts, and greens. Drizzle over your dressing and toss (your hands work best, but some folks like tongs). Add the cheese last so it doesn’t melt everywhere. Don’t worry if it looks a bit weird at this stage; it always comes together once it chills. Or don’t chill it—that’s honestly delicious too.

My Actual Notes (AKA, Surprises Along the Way)

If the quinoa’s warm and you’re hungry, just serve it warm. It’s less traditional but it’s cozy when the weather’s pants.
Using both apples and pears? Oddly, that works. I once tried raisins instead of cranberries, though, and it was, um, regrettable. Raisins just taste kind of…fatigued?
Don’t overdress—this salad gets soggy if you drown it. Start light, add more as needed.

Variation Attempts (the Good, the Bad, the … Meh)

I tried subbing in blueberries once. Looked pretty, tasted like breakfast porridge. Would not recommend.
Chopped celery adds more crunch if you’re into that. My kids are not.
Pumpkin seeds for nuts—actually quite nice for lunchboxes, and allergy-friendly too.
A big handful of fresh mint, shredded up, is amazing for summer.

What If I Don’t Have the Right Gear?

You genuinely don’t need anything fancy—just a pot for the quinoa, cutting board, knife, and a biggish bowl. If you haven’t got a small jar for the dressing, a mug and a fork for whisking is totally fine (did that for three years at uni, no shame). Salad spinner? Eh, I never use mine, but if you love it—spin away.

How to Store Leftovers (They Rarely Make It That Far, Tbh)

This salad keeps well in the fridge in a lidded container—maybe up to 3 days? But honestly, in my house it never lasts more than a day and a half because someone always nicks it for a midnight snack. The apples may go a bit brown, but it’s all good; toss in a squeeze of lemon to help that out if you’re fussy. It doesn’t freeze well—trust me, I tried, and it went sort of mushy and sad.

How I Like to Serve It (Or, What Goes Well On the Side)

I’m not above eating it straight from the mixing bowl, but it’s great as a side with roast chicken or for a brunch spread (my aunt always serves it with bagels and lox, which, weirdly, works). For potlucks, I scoop it into a pretty serving dish and sprinkle extra nuts on top—looks posh, even if you totally made it in a rush. Sometimes I toast some crusty bread and that’s dinner sorted. Oh, and check out Smitten Kitchen’s fruity salads for other mix-ins if you fancy experimenting.

Lessons Learned: Pro Tips (Usually From Doing It Wrong)

One time I didn’t rinse the quinoa well enough. Do not skip this or you get a weird soapy taste.
Don’t add the cheese when the quinoa is super hot, unless you want a big gloopy mess (which I’ve definitely done at least twice, whoops).
Maple syrup in the dressing—don’t overdo it, or it gets weirdly sticky. I just, like, barely fill the spoon.
I once rushed the cooling step and the greens turned limp. Actually, if you’re impatient like me, just leave out the spinach and add it later on.

FAQs (Because Folks Keep Asking!)

Can I make this vegan?
Oh yeah, just skip the cheese or use a plant-based version. No worries at all. I tried it with Violife feta, it was suprisingly good!

Can I prep the salad ahead?
Definitely. In fact, I think this tastes better the next day, when the flavors have had a sleepover together. Just, maybe, leave the nuts and greens out until the last minute so nothing gets sad or wilted.

What about switching out cranberries?
Dried cherries or chopped dried apricots both work (the latter’s a bit more chewy, though). But raisins… nah, can’t recommend—unless you’re really desperate!

Why rinse the quinoa? I never do!
Okay, I used to skip this step too. Maybe you like that vibe. But honestly, I find it works way better if you rinse—gets rid of that dusty, bitter taste that can sneak in sometimes.

Do you have a favorite brand of quinoa?
Not really. I just buy what’s cheapest at Aldi. But if you want the science, Bon Appetit has a primer on brands and cooking tips.

(A quick aside: I once tried growing my own quinoa, thinking I’d be clever. Turns out it needs a lot more sun than you’d expect. Who knew?)

Cranberry Apple Quinoa Salad: My Go-To Fall Salad Recipe