When it comes to “salads” of this variety, I think we can all agree they’re often misunderstood. So many of us grew up with salads covered in mayo or dairy at family gatherings, really taking the purpose of calling it a salad away all together. But to me, a great salad really shine when they’re layered with textures, flavors, and colors—something vibrant enough to stand on its own as a meal. That’s exactly why I adore this broccoli apple quinoa salad!
It’s crisp, refreshing, and hearty. The broccoli brings crunch and color, the apple adds just the right touch of sweetness, and the quinoa fills everything out with protein and chew. Toss in a few extras—some red onion for bite, optional dried cranberries for tang, and roasted almonds for nutty richness—and suddenly you’ve got a salad that feels like a celebration of everything fall produce has to offer.
The dressing is simple but purposeful: a balsamic vinaigrette that balances the earthiness of broccoli and the sweetness of apple. It’s light enough not to weigh the salad down, yet flavorful enough that every bite feels intentional. The best part? This salad holds up beautifully for meal prep. The quinoa absorbs the flavors as it rests, the broccoli stays crunchy, and the apples don’t brown nearly as quickly as you’d expect.
I love this salad for lunch because it feels both satisfying and energizing, but it’s also perfect as a side dish at gatherings. If you’re bringing a bowl of this to a potluck, don’t be surprised if people ask for the recipe. It looks as good as it tastes, with pops of green, red, and golden accents from the quinoa.
It’s plant-based, nutrient-dense, and the kind of recipe that reminds me how delicious eating simply can be. I think you’ll love it too.
Apple Broccoli Quinoa Salad
Equipment
- Medium pot with lid
- Large mixing bowl
- Small whisk or jar with lid for shaking dressing
- Knife and cutting board
Ingredients
- 1 cup quinoa rinsed
- 2 cups water or vegetable broth
- 3 cups broccoli florets finely chopped
- 1 large crisp apple Honeycrisp or Fuji, diced
- 1/3 cup red onion finely diced
- 1/2 cup dried cranberries optional
- 1/3 cup roasted almonds roughly chopped or sliced
For the dressing:
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a medium pot, bring quinoa and water (or broth) to a boil. Reduce heat to low, cover, and simmer for 15 minutes until quinoa is fluffy and liquid is absorbed. Remove from heat and let cool 10 minutes.
- While quinoa cooks, prepare the vegetables. Chop broccoli florets into small bite-sized pieces, dice the apple, and finely chop the red onion.
- In a large mixing bowl, combine cooled quinoa, broccoli, apple, red onion, cranberries, and almonds.
- In a small jar or bowl, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until emulsified.
- Pour the dressing over the salad and toss until evenly coated.
- Taste and adjust seasoning if needed. Serve immediately or chill in the fridge for 30 minutes to let the flavors meld.