plantbased vegan vegetarian lunch salads smallplates spring summer < 20 minutes

apple & walnut salad with apple cider vinegar dressing

ready in: <20 minutes

servings: 4

by: Ceres Organics

This tangy apple walnut salad is the perfect addition to any summer BBQ. Filled with crunchy toasted walnuts and apple, combined with a zesty dressing, it also makes for a healthy mid-week lunch option!


  • 1 cup Ceres Organics White Quinoa
  • 3 tbsp Ceres Organics Extra Virgin Olive Oil
  • 2 tbsp Ceres Organics Apple Cider Vinegar
  • 1 tsp Ceres Organics Dijon Mustard
  • 1 tbsp Ceres Organics Maple Syrup
  • ½ tbsp crushed garlic
  • 1 cup walnuts
  • 1 medium apple
  • 3 cups mesclun salad leaves
  • ¾ medium red onion


  1. Cook the quinoa as per packet instructions.
  2. Make the dressing by whisking the olive oil, apple cider vinegar, Dijon mustard, maple syrup and garlic together until smooth.
  3. Heat a large pan over medium heat. Add the walnuts and toast for around 2-5 minutes or until browned and fragrant. Stir or toss occasionally to prevent burning.
  4. Finely slice the red onion and chop the apple into chunks.
  5. Toss all the salad ingredients together and drizzle over dressing. Serve immediately.


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