Let Me Tell You About This Salad (But Prepare for a Tangent)

Okay, so I have to tell you—this Honey Mustard Quinoa Apple Salad with Crispy Shallots came out of one of those “hungry but bored” afternoons. I’d run out of inspiration (and, let’s be real, patience) for making a proper meal. Opened the fridge, spotted an apple rolling dangerously close to the edge, and thought, “Why not toss it with whatever else is in here and drizzle it with a honey mustard thing?” The crispy shallots? Total accident. I was aiming for delicately browned—ended up with delightfully crunchy. And, honestly, I’ve never looked back. My sister insists I overdo the vinegar, but she eats it anyway, so…

Why You’ll Love This (Or Why I Keep Making It)

I whip this up when I want to pretend I’m being healthy but I’m really just craving crunch and sweetness all at once. My family goes bonkers for the crispy shallots—seriously, I’ve caught my brother sneaking them off the top before dinner (not even sorry). It’s great for those nights when you want dinner to taste like you put in more effort than you actually did. The dressing is no-fuss, and you can play with the mix-ins depending on what’s looking a bit sad in your crisper drawer. Oh, fun fact: the first few times, my quinoa always turned out mushy, but actually, I find it works better if you let it steam off the heat a bit. Live and learn!

Ingredients (Swaps, Stories, and Quirks)

1 cup quinoa, uncooked (you can totally use tricolor; sometimes I just go with couscous if that’s all I find in the cupboard)
2 apples, chopped—I love using Honeycrisp, but Granny Smith works if you like things tart (my grandma insisted on Galas; I honestly can’t tell the difference most days)
A good handful of fresh arugula or baby spinach (I once used romaine in a pinch; tasted fine)
1/2 cup walnuts, roughly chopped (pecans or even toasted sunflower seeds in a pinch—use the bits stuck at the bottom of the bag, no one will know)
1/3 cup feta cheese, crumbled (goat cheese is dreamy, but my cousin swears by Manchego—experiment!)
2 big shallots, thinly sliced (if you’re feeling lazy, red onion rings, but shallots crisp up best)
Vegetable oil for frying (or use olive oil if you don’t mind them being slightly softer)
Salt and pepper
For the dressing:
- 3 tbsp olive oil
- 1 1/2 tbsp Dijon mustard (sometimes I just use the cheap yellow stuff—don’t tell anyone)
- 1 1/2 tbsp runny honey or maple syrup (I use maple if I’ve got a bottle open)
- 2 tbsp apple cider vinegar or white wine vinegar (I once tried balsamic, not my favourite, but you do you!)
- Pinch salt

Let’s Throw It Together (Don’t Overthink It)

Cook the quinoa: Give it a rinse. Add to a pot with double the amount of water (2 cups should do). Bring it to a boil, then simmer (lid on, low heat!) for about 12-15 minutes. This is where I usually wander off, so set a timer (please learn from my mistakes). When it looks like the water’s all gone, turn off the heat and just let it steam for a few mins. Fork through to fluff—it always looks a bit weird at this stage, but trust the process.
Crispy shallot time: Heat about half an inch of oil in a small pan—medium heat, not rocket fuel. Toss in the shallots and stir occasionally; they’ll try to stick and clump up, just poke them a bit. When they look golden and smell, well, incredible, fish them out onto a paper towel and sprinkle with a little salt. It’s okay if you eat a few (or, uh, half—I definitely have).
The dressing: Whisk together the olive oil, mustard, honey, vinegar, and salt in a jar (lids that screw tightly are your friend here—give it a good shake). Once, I used a mug and chopped stick to mix because I couldn’t find the whisk, so honestly, improvise.
Putting it all together: Grab a large bowl. Toss in the cooled quinoa, apples, greens, nuts, and cheese. Drizzle on that dressing—maybe not all at once, taste as you go. Add more dressing if you like it saucy, less if you want more crunch. (This is your moment to sneak a taste, just saying.) Top with those crispy shallots right before serving—nothing sadder than soggy shallots, in my opinion.

Notes from Someone Who’s Learned the Hard Way

If you forget to rinse the quinoa, it sometimes tastes a bit soapy, but it’s still edible—I promise.
I’ve made this with pears instead of apples once; it was fine but a little mushier than I’d hoped. Maybe don’t try overripe pears.
If your walnuts look a little sad, toast them in a dry pan for five minutes; makes a world of difference.

Slightly Offbeat Variations (With One Fiasco)

The pear version, as above, gets a solid ‘eh’.
Add some shredded roast chicken for a more meal-ish twist—I sometimes use leftover rotisserie chicken when I’m feeling resourceful.
Trying blue cheese instead of feta—tastes great but quite bold, probably only for die-hard fans (my husband made a face).
Once, in a fit of misguided adventurousness, I tried throwing in raisins—would not recommend. Too sweet, weird texture. Save ‘em for oatmeal.

Do You Need Fancy Gear? Can’t Say I Always Do

You should have a fine mesh strainer for rinsing the quinoa, and a sharp knife for the apples. But in a pinch, I’ve used a colander lined with paper towels. I once tried slicing apples with a soup spoon (don’t ask why)—it works… eventually.

Honey Mustard Quinoa Apple Salad with Crispy Shallots

Storing Leftovers (If There Are Any)

This salad keeps well in the fridge in a sealed container for about two days, though honestly, in my house it never lasts more than a day! If you do save some, keep the crispy shallots in a separate bit of foil or jar so they don’t get all sad and chewy. I think better the next day, but opinions vary at my table.

How We Serve It (And Sometimes Fight Over It)

I love this salad chilled, piled high in a big bowl. Sometimes we serve it on a big platter with extra nuts and cheese christening the top—kids like picking off the ‘good parts’ (I pick off most of the cheese before it ever hits the table). We’ve even had it for brunch with poached eggs on top; highly recommend if you’re feeling fancy. Speaking of fancy, here’s a good resource if you want to jazz up your dressings.

Learned The Hard Way: Pro Tips (A.K.A. Don’t Be Like Me)

Don’t rush the shallots. I tried turning up the heat once (hangry!)—they burned so fast, my house smelled like a chip shop for days.
If the quinoa is too hot when you add the greens, you’ll end up with sad, wilting lettuce. Let it cool first. Really.
Forgot to salt the apples? Don’t panic. A squeeze of lemon juice helps bring them back to life.

If you want more salad inspo, check this list—I got some quirky ideas from there once (though I cannot vouch for the weird persimmon one!).

FAQ (From Actual DMs and Flustered Family Members)

Do I have to use quinoa?: Nope! I’ve totally used couscous or even brown rice. Quinoa’s my go-to because it’s quick (and I like the nutty flavour).
I’m out of shallots, can I use onions?: Sure. Red onions work but may not crisp quite the same. I wouldn’t do yellow onions raw—they’re a bit fierce. Actually, leeks are an okay sub, if that’s your thing.
Can I make it in advance?: Absolutely, but keep the apples, dressing, and crispy bits separate till just before serving. Unless you like things on the mushy side (hey, no judgment).
Is it vegan?: Drop the cheese or use a plant-based feta. And make sure the honey’s swapped for maple or agave syrup. Easy as pie! (Or… salad.)
Measuring walnuts—is exact quantity important?: To be honest, I just grab a handful and hope for the best. Never had complaints (okay, maybe once, when I forgot them entirely).

If you make it, let me know how it turns out—honestly, I love seeing what happens when folks go off-script. And if you have a trick for peeling shallots that doesn’t involve tears, I’m all ears.

Honey Mustard Quinoa Apple Salad with Crispy Shallots