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To elevate your Quinoa Harvest Medley Salad, a well-balanced dressing is essential. The dressing brings the entire dish together, enhancing the freshness of the ingredients and adding a layer of complexity. For this salad, you will need the following ingredients:

Apple Cranberry Quinoa Salad

Discover the delicious Quinoa Harvest Medley Salad, a colorful and nutritious dish perfect for any occasion. Featuring a delightful mix of earthy quinoa, crisp apples, tart cranberries, and crunchy pecans, this salad is not only visually appealing but packed with health benefits. It's a fantastic light lunch or vibrant side dish at gatherings. Enjoy it fresh or make it ahead for a convenient and wholesome meal option. Dive into this refreshing recipe that celebrates seasonal ingredients and wholesome flavors!
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Ingredients
  

1 cup quinoa, rinsed and drained

2 cups vegetable broth or water

1 medium crisp apple, diced (such as Honeycrisp or Fuji)

1 cup fresh cranberries (or ½ cup dried cranberries for off-season)

½ cup pecans, toasted and roughly chopped

1/3 cup red onion, finely diced

½ cup feta cheese, crumbled (optional)

¼ cup fresh parsley, chopped

¼ cup extra-virgin olive oil

2 tablespoons apple cider vinegar

1 tablespoon maple syrup or honey

Salt and pepper to taste

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for approximately 15 minutes or until all the liquid has been absorbed and the quinoa is fluffy. Remove from heat and allow it to sit, covered, for an additional 5 minutes. Finally, fluff with a fork and let it cool to room temperature.

    Prep the Fruit and Nuts: While the quinoa is cooking, prepare the apple by dicing it into bite-sized pieces. If using fresh cranberries, you may choose to boil them in water for 2-3 minutes until they begin to pop, or you can leave them raw for a sharper, tart flavor. In a dry skillet over medium heat, toast the pecans for about 4-5 minutes, stirring frequently to ensure they do not burn. Once toasted, set aside to cool.

      Make the Dressing: In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, maple syrup (or honey), and a generous sprinkle of salt and pepper. Taste and adjust seasoning as desired to achieve a balanced flavor.

        Combine the Salad: In a large mixing bowl, combine the cooled quinoa with the diced apple, cranberries, toasted pecans, finely diced red onion, crumbled feta (if using), and chopped parsley.

          Dress the Salad: Pour the prepared dressing over the salad ingredients and gently toss to ensure everything is evenly coated with the dressing.

            Serve: The salad can be served right away or allowed to chill in the refrigerator for about 30 minutes. This resting period lets the flavors meld beautifully.

              Enjoy: This vibrant salad serves wonderfully as a refreshing side dish or as a light main course. It's particularly perfect for fall gatherings and holiday meals!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4