This vibrant salad is proof that winter eating doesn’t have to be heavy. A nutritious quinoa base is loaded with shredded red cabbage, carrot, and apple, then topped with grated pan-fried halloumi, toasted pecans, shallots, and fresh parsley. An easy recipe that’s colorful, satisfying, and seasonal.
A Closer Look at the Ingredients
- Quinoa: I like to use tri-colored quinoa for this recipe for extra color, but any type works. When prepared correctly, quinoa takes about 15 minutes to cook and is fluffy and tender, without being mushy. A whole grain that’s naturally gluten-free, quinoa is packed with nutrients like fiber, protein, and antioxidants.
- Carrot: I use orange carrots here, but rainbow carrots would also be delicious and add an extra pop of color.
- Apple: I like to use red apples like Gala or Pink Lady. Grating the apple allows its sweetness to subtly permeate the entire salad. No need to peel them first.
- Red cabbage: If you can buy half a cabbage or a small red cabbage, that is ideal here. This recipe uses a decent amount of cabbage, but this is one of those vegetables that yields so much once shredded. If you’re looking for ways to use up the rest of your cabbage, try my stunning sweet potato and red cabbage recipe.
- Halloumi: Originally from Cyprus, halloumi is a unique cheese that can be fried or grilled without melting. It’s often sold as a whole block and may contain small flecks of herbs like mint. Halloumi adds a pleasant saltiness and a good amount of protein, making this salad satisfying as both a main or side dish. It’s most commonly served cubed. This recipe takes a different approach, grating or tearing the halloumi into small pieces before pan-frying, to allow it to be subtly present in every bite.
- Pecans: The sweet, buttery taste of pecans pairs beautifully with the produce in this salad, and they add a satisfying crunch. Toasting them intensifies their flavor. You can substitute with almonds, pistachios, or your favorite nut in a pinch.
- Shallots: A touch of finely minced shallots adds a slight bite to this salad, without overwhelming the rest of the flavors.
- Parsley: I like to use fresh curly parsley here for brightness. You could also use flat-leaf parsley.
- Lemon juice, Dijon mustard, olive oil: A simple three-ingredient dressing — the lemon juice brings acidity to balance the sweetness of this salad, the Dijon adds a gentle kick, and the olive oil brings a touch of richness.
Quinoa Salad with Red Cabbage, Apple, Carrot, and Halloumi
A vibrant fall and winter salad with quinoa, red cabbage, carrot, and apple. Topped with grated pan-fried halloumi, toasted pecans, and parsley.
Equipment
- box grater
- sauce pan / small pot
- frying pan (stainless steel or non-stick)
- large mixing bowl
Ingredients
Salad
- 1 cup uncooked tricolor quinoa
- ½ cup chopped pecans (70 g)
- 7 oz. halloumi cheese (grated, approx 2. cups | 200 g)
- 2 medium orange carrots (grated, approx. 2 cups)
- 2 medium red apples (grated, approx. 2 cups)
- 2 cups chopped red cabbage (180 g)
- ¼ cup chopped curly parsley (handful)
- 2 Tbl finely minced shallots
Dressing
- 2 Tbl lemon juice
- 1 tsp Dijon mustard
- ¼ cup olive oil
- pinch of salt (to taste)
Instructions
- Cook the quinoa: Rinse the quinoa under cold water. Add the quinoa and 2 cups of water to a small pot. Bring to a boil, then reduce the heat to low, cover with a slight crack, and gently simmer until all the water is absorbed (about 10 minutes). Taste for doneness. If necessary, add a splash more water and continue cooking.Remove from heat, fluff with a fork, and transfer to a large mixing bowl to cool.
- Toast the pecans: Toast the chopped pecans in a dry skillet over medium heat, shaking the pan often to prevent burning. They're ready when fragrant and slightly darkened. Transfer to the mixing bowl and wipe the skillet clean.
- Grate and pan-fry the halloumi: Grate the halloumi using the largest holes on a box grater. When you get close to the end, simply tear it into small pieces to avoid cutting your fingers. Add a drizzle of olive oil to the skillet and heat over medium. Add the halloumi and toss to coat. Cook until golden brown, stirring occasionally to prevent sticking. The halloumi will first release its liquid before browning. Transfer to the bowl and let cool.
- Prepare the remaining ingredients: Grate the carrots on the largest holes of your grater. Cut the four sides of each apple away from the core and grate on the largest holes (no need to peel). Chop the red cabbage and parsley. Finely mince the shallots. Add everything to the mixing bowl.
- Make the dressing and assemble: In a small bowl, mix together all the dressing ingredients. Pour over the salad and toss well to combine.
Did you make my Quinoa Salad with Red Cabbage, Apple, Carrot, and Halloumi?
Please let me know how this recipe turned out for you! Leave a comment below and tag @jessicahomekitchen on Instagram.
Looking for more fall and winter salads? Try my Apple and Fennel Salad and my Citrus Avocado Salad.