I first made this salad on a frantic weeknight when I wanted something bright, crunchy, and a little indulgent — and it delivered. The mix of tender, nutty quinoa, peppery arugula, crisp apple, tangy honey‑mustard vinaigrette, and those addictive crispy shallots creates a bowl that’s both comforting and refreshingly light. It’s the kind of dish you’ll bring to a potluck, serve alongside roasted chicken, or pack for lunch and still look forward to.

Why you’ll love this dish

This salad hits a sweet spot: fast cook time, big flavor contrast, and pantry-friendly components. The quinoa and pepitas add satisfying chew and crunch, the apple and honey mustard give bright acidity, and the fried shallots deliver a salty, caramelized finish that makes the whole thing feel special.

“A perfect weeknight salad — crunchy apples, nutty quinoa, and crispy shallots that steal the show.” — happy family dinner review

Reasons to try it:

Quick main or side: quinoa cooks in about 15–20 minutes, so you’ll be at the table fast.
Balanced nutrition: protein from quinoa, healthy fats from olive oil and pepitas, and plenty of greens.
Crowd-pleasing texture contrast: soft quinoa, crisp apple, crunchy pepitas, and potato chip–like shallots.
Easy to scale for meal prep or entertaining.

If you like fruit-forward salads, you might enjoy this best-ever fruit salad as another bright option.

How this recipe comes together

Before we dive into ingredients and steps, here’s a quick overview so you know what to expect:

Cook and cool the quinoa so it stays fluffy and not gummy.
Fry thinly sliced shallots slowly in olive oil until golden and crisp — these are the flavor bomb.
Strain the shallot oil, cool slightly, then whisk it with apple cider vinegar, honey, and Dijon to make the dressing.
Toss quinoa with arugula, parsley, apple, pepitas, parmesan, and fried shallots.
Dress lightly, finish with freshly cracked pepper, and serve.

If you’re doubling the salad for a gathering, cook quinoa ahead and fry the shallots just before serving to keep them crunchy. For a protein-packed meal, pair with roasted chicken — try this crispy parmesan chicken with avocado salad for a complementary main.

What you’ll need

1 cup (180 g) uncooked quinoa
2 cups (480 ml) chicken or vegetable stock (use vegetable stock to keep it vegetarian)
1/3 cup (80 ml) olive oil
2 shallots, thinly sliced
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 teaspoon salt (or to taste)
1/2 teaspoon freshly ground black pepper (+ more for topping)
5 cups arugula
1/4 cup parsley, freshly chopped
1 large or medium apple (look for a sharp, crisp apple like Honeycrisp or Pink Lady)
1/4 cup toasted pepitas (hulled pumpkin seeds)
Shaved or grated Parmesan (to finish)

Directions to follow

Rinse the quinoa under cold water briefly to remove any bitterness, then drain.
Add quinoa to a medium saucepan and pour in 2 cups stock. Bring to a boil over medium‑high heat.
Reduce heat to maintain a gentle simmer, cover, and cook until the liquid is absorbed, about 15–20 minutes. Remove from heat and transfer quinoa to a bowl to cool and stop cooking. Fluff with a fork.
While the quinoa cooks, heat 1/3 cup olive oil in a small saucepan over medium heat. Add the thinly sliced shallots.
Fry the shallots slowly, stirring often, until they are evenly golden and crisp — about 15–20 minutes. Keep the heat moderate so they caramelize and don’t burn.
Place a fine sieve over a small bowl and pour the shallots and oil through it. Reserve the oil (it becomes the base for your dressing). Transfer the shallots to paper towels and sprinkle with a pinch of salt. Set aside. Let the oil cool for at least 5 minutes.
Make the vinaigrette in the bowl with the slightly cooled shallot oil: whisk in the apple cider vinegar, honey, Dijon mustard, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Taste and adjust seasoning.
In a large salad bowl, combine the cooled quinoa, arugula, chopped parsley, sliced apple, toasted pepitas, and most of the fried shallots (reserve some for garnish).
Drizzle the vinaigrette over the salad and toss gently until everything is evenly coated. Finish with shaved Parmesan and an extra grind of black pepper. Serve immediately so the shallots stay crisp.

How to plate and pair

Serve in a shallow bowl or platter so the layers are visible: quinoa base, arugula and apples scattered on top, then a final sprinkle of pepitas, Parmesan, and fried shallots.
Pairing ideas: roast chicken, grilled salmon, or a simple tart — the salad’s peppery arugula and sweet dressing balance richer proteins. For a vegetarian spread, add roasted sweet potato wedges.
For an elegant party presentation, mound quinoa in the center and arrange apple slices and greens around the edge, finishing with a drizzle of vinaigrette and a sprinkle of parmesan.

Storage and reheating tips

Refrigerate in an airtight container for up to 3–4 days. The vinaigrette will soften the arugula over time — for best texture, store the dressing separately and dress individual servings.
Crispy shallots will lose crunch if stored on the salad. Keep them in a small airtight container at room temperature for up to 3 days and add just before serving.
Freezing is not recommended: the salad ingredients (arugula, apples, pepitas) don’t freeze or thaw well. Cooked quinoa freezes okay, but save it for other dishes.
Food safety: cool quinoa to room temperature within 1 hour, then refrigerate. Do not leave the dressed salad at room temperature for more than 2 hours.

Pro chef tips

Rinse and drain quinoa: this prevents a bitter finish and helps it fluff better.
Cook gently: simmer quinoa low and cover so the grains absorb liquid evenly. Fluff with a fork to keep the texture light.
Fry shallots slowly: medium heat and patience are key — fast frying burns them. Use a slotted spoon to transfer to paper towels.
Reuse the shallot oil sparingly: it’s flavorful and can be used in the vinaigrette or drizzled over roasted vegetables. Store any unused oil in the fridge and use within a few days.
Apples: choose a crisp, tart apple (Honeycrisp, Granny Smith, Pink Lady) — they hold up better and add bright acidity. Toss apple slices in a teaspoon of lemon juice if you’re not serving immediately to prevent browning.

Creative twists

Add protein: fold in shredded rotisserie chicken, diced grilled halloumi, or a can of drained chickpeas for a vegetarian protein boost.
Swap the greens: replace arugula with baby spinach or mixed spring greens for a milder flavor.
Nut swap: use toasted walnuts or sliced almonds instead of pepitas for a different crunch profile.
Vegan version: skip the Parmesan or use a vegan parmesan; ensure your stock is vegetable-based.
Citrus brighten: add orange segments or a squeeze of lemon to the dressing for extra brightness.
Make it a grain bowl: replace quinoa with farro, barley, or bulgur (adjust cooking times). For more bright fruit salads, try this fruit salad with honey citrus glaze for dessert or side inspiration.

Common questions

Q: Can I make the quinoa ahead of time?
A: Yes — cooked quinoa can be made a day or two in advance and refrigerated. Cool it quickly, store in an airtight container, and fluff before using.

Q: How do I keep the fried shallots crispy?
A: Store fried shallots in a small airtight container at room temperature. Don’t add them to the salad until just before serving.

Q: Can I use something other than shallots for the crispy topping?
A: Thinly sliced onions work, but shallots are sweeter and crisp more evenly. For a quick shortcut, crispy fried onions from the store can be used in a pinch.

Q: Is this salad gluten-free?
A: Yes, with the ingredients listed (ensure stock and any packaged products are certified gluten-free if you have celiac disease).

Q: How many does this serve and can I double it?
A: This recipe serves about 4 as a side or 2 as a light main. You can double it; fry shallots in batches if needed to keep them crisp.

Conclusion

If you want a salad that’s as satisfying as a bowl of grains but bright enough for spring and summer, this Honey Mustard Quinoa Apple Salad with Crispy Shallots is a keeper. For another take on crunchy, fruit-forward salads, see this Honey Mustard Quinoa Apple Salad with Crispy Shallots – A Saucy … and for ideas that mix leafy greens with fruit and seasonal toppings, check out Kale and Brussels Sprouts Super Salad with cherries, apples, and ….