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ByTaralynn

Apple Cranberry Quinoa Salad with Walnuts

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This apple cranberry quinoa salad is fresh, hearty, and packed with fall flavor! It’s made with crisp green apples, quinoa, shredded Brussels sprouts, chickpeas, dried cranberries, crunchy walnuts, and creamy goat cheese, all tossed in an easy homemade dressing. It’s perfect for meal prep, fall dinners, Friendsgiving, or as a colorful Thanksgiving side dish.

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Why You’ll Love This Apple Cranberry Quinoa Salad

  • Perfect for fall: Crisp apples, dried cranberries, walnuts, and creamy goat cheese make this salad full of cozy fall flavor.
  • Great for meal prep: The quinoa, chickpeas, and Brussels sprouts hold up beautifully in the refrigerator for easy meals throughout the week.
  • Perfect for Thanksgiving: It’s a fresh, colorful side dish that pairs well with all the heavier holiday favorites.
  • Easy to customize: Swap the cheese, greens, nuts, or dressing ingredients to make it your own.
  • Make it ahead: Prepare most of the salad the day before and add the apples, walnuts, and goat cheese before serving for the best texture.

A Make-Ahead Fall Salad for Meal Prep

During the colder months, I love keeping a few hearty, make-ahead meals stocked in the refrigerator. It makes busy weeks so much easier when I can grab something that’s already prepared! I usually keep a salad like this one ready to go, along with a couple of protein options like my turkey burgers or chicken salad, fresh berries, roasted potatoes, or a batch of butternut squash soup.

I made this apple cranberry quinoa salad one Sunday to enjoy throughout the week, and after sharing it, I received so many messages asking for the recipe! It’s hearty enough for meal prep but pretty enough to bring to a fall dinner, Friendsgiving, or serve as a Thanksgiving side dish.

And you can easily customize it to fit your taste. My mom took one look at the Brussels sprouts and goat cheese and said, “HECK NO!” 😂 She’d happily swap the Brussels sprouts for kale and the goat cheese for feta.

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The craziest part about making this salad was the weather. It had been 75 degrees here in South Carolina, and then suddenly it started snowing! With my Christmas decorations already up, snow falling outside, football on the TV, and the fireplace going, the whole night felt extra festive.

When my husband got home from work, we sat around the kitchen table eating this salad with roasted potatoes and chicken salad while watching the snow fall outside. It was such a cozy meal and exactly the kind of hearty fall salad I love having ready in the refrigerator.

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Related Fall Recipes You’ll Love

If you love this apple cranberry quinoa salad, here are a few more cozy fall recipes to try next:

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The Perfect Quinoa Salad for Friendsgiving & Thanksgiving

How pretty would this apple cranberry quinoa salad look on a Friendsgiving or Thanksgiving table? The green apples, dried cranberries, walnuts, Brussels sprouts, and goat cheese give it so much color and texture, and it’s a fresh addition alongside all of those warm and cozy holiday dishes.

One of the best things about this salad is that it can be made ahead! You can prep it the day before and keep it in the refrigerator until you’re ready to serve. For the best crunch, I like to wait and add the apples, walnuts, and goat cheese closer to serving time.

It takes about 30 minutes to put together, which makes it an easy Thanksgiving side dish when you already have a million other things to cook. And after Thanksgiving? Add some leftover turkey and a spoonful of cranberry sauce for an easy lunch!

This quinoa salad is naturally gluten-free, vegetarian, hearty, and packed with satisfying ingredients.

Looking for more holiday recipes? Check out my Thanksgiving Guide & Menu for more Thanksgiving side dishes, appetizers, desserts, and hosting ideas.

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Apple Cranberry Quinoa Salad Ingredients

This salad is super customizable, so feel free to swap ingredients based on what you love or already have on hand. My mom would definitely trade the Brussels sprouts for kale and the goat cheese for feta. 😂

For the Salad

  • Quinoa – Creates the hearty base of the salad.
  • Brussels sprouts – I cook them until tender before adding them to the quinoa.
  • Chickpeas – Add texture and make the salad extra satisfying.
  • Green apples – Use a crisp, tart variety like Granny Smith for plenty of crunch.
  • Dried cranberries – Add a little sweetness that pairs perfectly with the apples.
  • Walnuts – For crunch and a nutty flavor. Toast them first for even more flavor!
  • Goat cheese – Adds a creamy, tangy bite. Feta is a great substitute.

For the Creamy Dressing

  • Olive oil
  • Mayonnaise – I like using avocado oil mayo.
  • Red wine vinegar
  • Honey
  • Garlic powder
  • Sea salt
  • Black pepper

Easy Additions & Substitutions

Make this quinoa salad your own! Here are some of my favorite additions and swaps:

  • Add roasted butternut squash for even more fall flavor.
  • Add avocado for extra creaminess.
  • Sprinkle in pomegranate seeds for color and a sweet-tart bite.
  • Swap the goat cheese for feta cheese, or leave the cheese out.
  • Replace the Brussels sprouts with chopped kale.
  • Swap the walnuts for pecans or candied pecans.
  • Add crispy bacon if you don’t need the salad to be vegetarian.
  • Swap the honey for pure maple syrup for a different flavor.
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How to Make Apple Cranberry Quinoa Salad

Step One: Cook the Brussels Sprouts

Bring a pot of salted water to a boil and add the Brussels sprouts. Cook for about 15 minutes, or until tender. Drain well and set aside to cool.

Step Two: Cook the Quinoa

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

Step Three: Combine the Quinoa, Brussels Sprouts & Chickpeas

Drain and rinse the chickpeas. Add the cooked quinoa, Brussels sprouts, and chickpeas to a large mixing bowl. Allow everything to cool until no steam remains, then season lightly with salt and pepper.

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Step Four: Make the Creamy Dressing

In a small bowl, whisk together the olive oil, mayonnaise, red wine vinegar, honey, garlic powder, salt, and pepper.

Taste and adjust the dressing to your preference. Add a little more vinegar for extra tang or a touch more honey for sweetness. If you love an extra-creamy quinoa salad, you can also double the dressing!

Step Five: Dress the Salad

Pour the dressing over the quinoa mixture and toss until everything is evenly coated.

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Step Six: Add the Apples, Cranberries & Walnuts

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

If you’re making the salad ahead for Thanksgiving or Friendsgiving, you can wait to add the apples, walnuts, and goat cheese until shortly before serving for the best texture.

Step Seven: Serve & Enjoy!

Serve the salad slightly warm or chilled. It’s delicious both ways! I especially love it after it has had a little time in the refrigerator for all of the flavors to come together.

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Storage & Make-Ahead Tips

This apple cranberry quinoa salad is one of my favorites for meal prep because the flavors get even better after everything has had time to sit together!

Store leftovers in an airtight container in the refrigerator for up to 4–5 days.

Making It Ahead for Thanksgiving or Friendsgiving

You can prepare most of this salad a day ahead, which makes it perfect for entertaining.

  • Prepare the base: Cook the quinoa and Brussels sprouts, then combine them with the chickpeas and dressing.
  • Save the crunchy ingredients for later: For the best texture, add the apples, walnuts, and goat cheese closer to serving time.
  • Serving: Enjoy it chilled or let it sit out briefly before serving if you prefer it closer to room temperature.

If I’m just making this for myself for meal prep, I’ll usually mix everything together right away because I’m not nearly as concerned about keeping all that crunch.

Make the Walnuts Even Better

Regular walnuts are delicious, but you can also toast them before adding them to the salad. For something a little sweeter and more festive, toss the walnuts with a drizzle of maple syrup and a pinch of sea salt before toasting.

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Apple Cranberry Quinoa Salad with Walnuts

Taralynn
This apple cranberry quinoa salad is made with crisp green apples, chickpeas, Brussels sprouts, dried cranberries, walnuts, and creamy goat cheese tossed in an easy homemade dressing. It's a hearty make-ahead salad that's perfect for meal prep, Friendsgiving, or Thanksgiving!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Course Dinner, Lunch, Side Dish
Cuisine American
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 apple cranberry quinoa salad, apple walnut quinoa salad, quinoa salad with apples and cranberries, cranberry walnut quinoa salad, fall quinoa salad, Thanksgiving quinoa salad
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Apple Cranberry Quinoa Salad FAQs

Can I make this quinoa salad ahead of time?

Yes! This is one of my favorite make-ahead salads. You can prepare the quinoa, Brussels sprouts, chickpeas, and dressing a day ahead. For the best crunch, add the apples, walnuts, and goat cheese closer to serving.

What kind of apple is best for quinoa salad?

I love using a crisp, tart green apple like Granny Smith. The tart flavor pairs perfectly with the sweet dried cranberries, creamy goat cheese, and walnuts.

Can I use a different cheese?

Absolutely! Feta cheese is my favorite substitute for goat cheese. You can also leave the cheese out completely.

Can I use kale instead of Brussels sprouts?

Yes. Chopped kale is an easy substitute if you don’t love Brussels sprouts. You could also use a combination of the two.

Can I make this quinoa salad vegan?

Yes, with a few substitutions. Leave out the goat cheese or use your favorite dairy-free alternative, use a vegan mayonnaise, and replace the honey with pure maple syrup.

Is this a good Thanksgiving side dish?

Definitely! The apples, cranberries and walnuts give it plenty of fall flavor, and I love that you can prepare most of it ahead of time. It’s also a fresh option to serve alongside traditional Thanksgiving dishes.

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I hope you love this apple cranberry quinoa salad as much as we do! It’s become one of my favorite salads to keep in the refrigerator during the colder months, and I especially love how easily it can go from weekday meal prep to a pretty Friendsgiving or Thanksgiving side dish.

If you make it, I’d love to hear what you think! Leave a comment and recipe rating below, and let me know if you added any of your own favorite ingredients.

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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.

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