Salad: United States – Vermont (New England) – Vermont Cranberry and Maple Quinoa Salad

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 10 min

Total 45 min

Ingredients

- 1 cup (170 g) dry quinoa, rinsed
- 2 cups (480 ml) water
- 4 cups (about 120 g) mixed salad greens (spring mix or baby spinach/arugula blend)
- 1 cup (100 g) fresh cranberries, coarsely chopped (locally sourced if possible)
- 1/4 cup (30 g) dried cranberries (craisins)
- 1 medium apple (such as McIntosh or Cortland), cored and diced, approx. 6 oz (170 g)
- 3/4 cup (75 g) walnuts, toasted and coarsely chopped
- 4 oz (115 g) Vermont goat cheese (chevre), crumbled
- 3 tbsp (45 ml) pure Vermont maple syrup
- 3 tbsp (45 ml) extra‑virgin olive oil
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) Dijon mustard
- 1 small shallot, minced, approx. 1 tbsp (15 g)
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper, plus more to taste
- Optional: flaky sea salt for finishing

Instructions

Short Description:
A bright, chilled salad combining cooked quinoa with tart locally sourced cranberries, sweet Vermont maple syrup, crisp apples, toasted walnuts, and creamy goat cheese, dressed in a maple‑mustard vinaigrette.

Regional Notes:
This Vermont variation highlights local maple syrup and cranberries for a distinctly sweet‑tart New England flavor, and often includes local apples and Vermont goat cheese. It differs from generic quinoa salads by emphasizing regional produce and pure maple syrup rather than other sweeteners.

1. Rinse the quinoa under cold water in a fine mesh sieve until water runs clear. Combine rinsed quinoa and 2 cups (480 ml) water in a medium saucepan and bring to a boil over medium‑high heat.
2. Reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed, about 12–15 minutes. Remove from heat and let sit, covered, 10 minutes. Fluff with a fork and spread on a tray to cool to room temperature.
3. While the quinoa cooks, toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 4–6 minutes. Transfer to a plate to cool.
4. Make the maple‑mustard vinaigrette: in a small bowl whisk together 3 tbsp (45 ml) maple syrup, 3 tbsp (45 ml) olive oil, 2 tbsp (30 ml) apple cider vinegar, 1 tbsp (15 ml) lemon juice, 1 tsp (5 ml) Dijon mustard, minced shallot, 1/2 tsp (2.5 g) kosher salt, and 1/4 tsp (0.5 g) black pepper until emulsified. Taste and adjust sweetness or acidity as desired.
5. In a large mixing bowl combine cooled quinoa, mixed salad greens, chopped fresh cranberries, dried cranberries, diced apple, and toasted walnuts. Gently toss to combine.
6. Pour about two‑thirds of the vinaigrette over the salad and toss gently to coat. Add crumbled goat cheese and toss once more, adding more vinaigrette as needed for desired dressing level.
7. Adjust seasoning with additional salt and pepper if needed. Transfer to a serving bowl or platter and finish with a light sprinkle of flaky sea salt if using.
8. Serve immediately at room temperature or chilled. Leftovers keep refrigerated in an airtight container for up to 2 days; stir before serving.