Tri-Color Quinoa Salad

Tri-Color Quinoa Salad

with Apple, Eggplant, and Honey Vinaigrette

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This salad has autumn written all over it thanks to the combination of Honeycrisp apples, crunchy walnuts, and tart cranberries. Protein-packed quinoa adds some bulk, and a sweet sherry honey vinaigrette brings it all together.

Tags:Gluten freeVeganVeggie
Allergens:Tree Nuts

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ cup

Tri-Colored Quinoa

1 unit


1 unit

Honeycrisp Apple

2 ounce

Mixed Greens

1 unit


2 ounce


(ContainsTree Nuts)

1 ounce

Dried Cranberries

2 tablespoon

Sherry Vinegar

1 jar


1 teaspoon

Fall Spice Blend

Not included in your delivery

3 tablespoon

Olive Oil





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2920 kJ
Calories698 kcal
Fat41 g
Saturated Fat5 g
Carbohydrate71 g
Sugar28 g
Dietary Fiber14 g
Protein13 g
Sodium18 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Preheat oven to 425 degrees. Trim top of eggplant, then dice rest into ½-inch cubes. Toss on a baking sheet with 1 TBSP oil and the autumn spice blend. Season with salt and pepper. Roast until golden brown and softened, 20-25 minutes.


Bring 1¼ cups salted water to a boil in a medium pot. Once boiling, add quinoa. Reduce to a simmer, cover, and cook until tender, 12-15 minutes.


Halve, peel, and mince shallot. Place cranberries in a small bowl with enough hot water to cover them. Combine minced shallots and sherry vinegar in small bowl to marinate.


Whisk together 2 TBSP oil and honey. Season with salt and pepper. Pour in 1 TBSP sherry vinegar from marinating shallots and as much of the shallots as you like (we recommend 2 tsp).


Core and dice apple into ½-inch cubes. Fluff cooked quinoa with a fork. Drain any excess liquid.


Toss quinoa in a large bowl with roasted eggplant, apple cubes, and spring mix. Add in additional marinated shallots (to taste). Drain cranberries and toss into salad. Season to taste with salt and pepper. Divide between plates, and top with walnuts.