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ByTaralynn

Crisp Apple & Quinoa Salad with Walnuts, Cranberries and Goat Cheese

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A fresh and hearty quinoa salad tossed with crisp green apples, shredded Brussels sprouts, chickpeas, cranberries, walnuts, and creamy goat cheese! This makes the ultimate make-ahead healthy salad for easy meals all week long.

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Meal Prepping for Healthy Cold Weather Choices!

Eating healthy can feel so hard when nothing’s prepped in the fridge, you’re too tired to cook, and the nights seem to get darker faster. The colder months are a great time to start meal prepping because it makes healthy eating so much easier when everything’s right at your fingertips! Lately, I’ve been keeping a few of my favorites stocked in the refrigerator to stay on track: hearty salads that last for days, a couple of protein options like turkey burgers or chicken salad, fresh berries, and always a batch of prepared potatoes or butternut squash soup ready to go!

On Sunday, I prepared one of the most delicious salads to enjoy throughout the week! I’ve never had so many requests in my messages asking for a recipe, so I decided to remake it, and I can’t wait to eat it all week long. It pairs perfectly with my chicken salad, and I also think it’s the ideal dish to bring to a fall dinner or even serve as a Thanksgiving side. You can easily customize it to fit your taste, too, just in case you’re not a fan of certain ingredients. (My mom took one look at the Brussels sprouts and goat cheese and said, “HECK NO!” 😂)

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The craziest thing happened while I was making this salad last night. I live in South Carolina, and it was 75 degrees on Sunday… then suddenly, it started to snow, and not just a light dusting, but an actual blizzard! We were all in shock. With my Christmas decor already up, snow falling outside the window, football on the TV, and the fireplace going, everything just felt festive!

When my husband got home from work, we all sat at the kitchen table, eating this filling salad with roasted potatoes and chicken salad while watching the snowfall behind us. Even though it’s made with healthy ingredients, it’s hearty and filling, exactly what you crave on a cold, cozy night.

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A perfect salad recipe for friendsgiving

How pretty is this salad to show up to Friendsgiving with? I’ve been obsessed with all the gorgeous fall plates and serveware at Target and HomeGoods lately. Every time I walk through those aisles, I get inspired to make something delicious (and pretty!) to fill them with.

One of the best things about this salad is that it holds up so well when made ahead! You can prep it a day in advance, and it’ll still taste fresh and delicious. Whether you’re hosting or heading to a Friendsgiving party, this salad makes life so much easier. It takes only about 30 minutes to put together and lasts for days in the refrigerator! Imagine how good this would be with some leftover cranberry sauce and turkey? Yum!

This healthy salad recipe is Gluten-Free, Vegetarian, and High Protein & Fiber

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Check out my entire Thanksgiving guide & menu!

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Salad Ingredients

Remember, you can swap or add anything you’d like! (I know my mom will be trading the Brussels sprouts for kale and the goat cheese for feta. 😉)

Salad Base

  • Quinoa
  • Shaved Brussels sprouts
  • Chickpeas
  • Walnuts
  • Dried cranberries
  • Green apples, thinly sliced
  • Goat cheese

Creamy Salad Dressing

  • Olive oil
  • Salt
  • Black pepper
  • Mayonnaise
  • Red wine vinegar
  • Garlic powder
  • Honey

This salad is super customizable, so don’t be afraid to make it your own!

  • Roasted butternut squash
  • Chopped avocado
  • Pomegranate seeds
  • Feta cheese (or no cheese)
  • Chopped kale
  • Candied pecans
  • Crispy bacon pieces
  • Maple Syrup (if you want to keep it vegan)
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How to Make the BEST Fall Salad:

Crisp Apple & Quinoa Salad with Walnuts, Cranberries, and Goat Cheese

Step One: Boil the Brussels Sprouts

Bring a pot of salted water to a boil and add your Brussels sprouts. Boil for about 15 minutes, or until tender. (Boiling makes them easier to digest and saves time compared to roasting!)

Step Two: Cook the Quinoa

While the Brussels sprouts are boiling, prepare the quinoa according to the package directions. I like to make it a little ahead of time so it has time to cool before mixing.

Step Three: Combine the Base

Drain and rinse a can of organic chickpeas. In a large mixing bowl, add the cooked Brussels sprouts, quinoa, and chickpeas. Let them cool until no steam remains, then season lightly with salt and pepper.

Step Four: Make the Dressing

In a small bowl, whisk together olive oil, salt, pepper, mayonnaise (I used avocado oil mayo), red wine vinegar, honey, and garlic powder. Taste and adjust to your liking — add more vinegar for extra tang, or more mayo or honey for a sweeter, creamier flavor. (Double the dressing if you like it extra creamy!)

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Step Five: Dress the Salad

Pour the dressing over the quinoa, Brussels sprouts, and chickpeas. Toss until everything is well-coated.

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Step Six: Add the Final Touches

Fold in the crumbled goat cheese, chopped green apples, chopped walnuts, and dried cranberries.

Step Seven: Serve & Enjoy

Serve it slightly warm or chilled straight from the refrigerator. It keeps beautifully for several days, perfect for meal prep, potlucks, or a cozy Friendsgiving side!

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Storage & Make-Ahead Tips

This salad is one of my absolute favorites for meal prep because it tastes even better the next day! Store it in an airtight container in the refrigerator for up to 4–5 days.

If you’re making it ahead for a party or Friendsgiving:

  • Dress it ahead – You can mix everything together (including the dressing) the day before. The quinoa and Brussels sprouts soak up the flavor overnight, making it even more delicious.
  • Add the fresh toppings later – For the best crunch, wait to add the apples, walnuts, and goat cheese until right before serving. If it’s for myself, i’ll do it right away because i’m not concerned too much about the extra crunch.
  • Serving tip: It’s delicious both chilled or slightly warmed.

I love how healthy walnuts are on their own, but if you want to take this salad up a notch, try adding candied walnuts or pre-toasting them with a drizzle of maple syrup and a sprinkle of sea salt. It adds the perfect touch of sweetness and crunch! Plus, it’s festive.

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Crisp Apple & Quinoa Salad with Walnuts, Cranberries and Goat Cheese

Taralynn
A fresh and hearty quinoa salad tossed with crisp green apples, shredded Brussels sprouts, chickpeas, cranberries, walnuts, and creamy goat cheese!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Course Dinner, Lunch, Side Dish
Servings 8

Ingredients
  

Salad Recipe
  • 3 Cups Quinoa cooked
  • 2 Cups Brussels Sprouts cooked & chopped
  • 15 Ounces Chickpeas drained & rinsed
  • 1 1/2 Cups Walnuts chopped
  • 1 Cup Dried Cranberries
  • 1 Large Green Apple diced
  • 4 Ounces Goat Cheese crumbled
  • salt & pepper to taste
Creamy Salad Dressing
  • 3 Tbsps Olive Oil
  • 1/4 Cup Mayonnaise I used olive oil mayo
  • 2 Tbsps Red Wine Vinegar or freshly squeezed lemon juice
  • 1 Tbsp Honey
  • 1/2 Tsp Garlic Powder
  • salt & pepper to taste

Instructions
 

Salad Recipe

  • Bring a pot of salted water to a boil and add your Brussels sprouts. Boil for about 15 minutes, or until tender. While the Brussels sprouts are boiling, prepare the quinoa according to the package directions.
  • Drain and rinse a can of organic chickpeas. In a large mixing bowl, add the cooked Brussels sprouts, quinoa, and chickpeas. Let them cool until no steam remains, then season lightly with salt and pepper.
  • Dressing: In a small bowl, whisk together olive oil, salt, pepper, mayonnaise (I used avocado oil mayo), red wine vinegar, honey, and garlic powder.
    Taste and adjust to your liking. Add more vinegar for extra tang, or more mayo or honey for a sweeter, creamier flavor. (Double the dressing if you like it extra creamy!)
  • Pour the dressing over the quinoa, Brussels sprouts, and chickpeas. Toss until everything is well-coated.
  • Fold in the crumbled goat cheese, chopped green apples, chopped walnuts, and dried cranberries.
  • Serve it slightly warm or chilled straight from the refrigerator. It keeps beautifully for several days, perfect for meal prep, potlucks, or a cozy Friendsgiving side!
Keyword fall salad, healthy salad, quinoa, brussels sprouts, cranberry, goat cheese, walnuts, chickpeas, vegetarian, gluten-free
Tried this recipe?Leave a Rating!
healthy salad, quinoa salad, brussels sprouts, cranberries, green apple salad, walnut salad, goat cheese, chickpeas, vegetarian, healthy salad, make ahead salad, brussels, easy quick salad recipe, gluten free, high protein, healthy eating, recipes for the family, eat better, diet, cranberries, winter, warm, filling salad

I can’t wait for you to try this new salad recipe out! I hope you love it as much as we do. I’m about to share the sweet potato recipe I made with it next!

What is your favorite meal to eat during the colder months? Do you meal prep?

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Posted In: Dinner, Fall Dishes, Gluten Free, Healthy Living, Healthy Recipes, High Protein, Lunch, Meal Prep Recipes, News, Printable Recipes, Recipes, Salads, Side Dishes, Thanksgiving, Uncategorized, Vegetarian

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5 from 2 votes

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4 Comments

  2. 5 stars
    This salad recipe was so good! I used feta instead of goat cheese and the salad stayed fresh for a week. You have to try pairing it with a lemon pepper chicken breast. That’s what I did for my meal prep and I can’t wait to make it again after Thanksgiving.

    Reply