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Apple and cranberry salad

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Salad
Cuisine: fusion
Keyword: chunky salad, dairy free, gluten free, processed sugar free, quick
Servings: 6


  • 1 200gm bag of salad leaves washed, dried and chopped smallish
  • 1/2 cup parsley leaves finely chopped
  • Pepper to taste
  • Salt to taste
  • 1 cucumber diced
  • Small handful fennel fronds optional
  • 1 small apple diced
  • 2 tbsps extra virgin olive oil
  • 1/4 cup cranberries
  • 1 cup cooked quinoa
  • 1/2 cup cashew nuts lightly roasted


  • Wash the quinoa under running water for about 30 seconds, cook it and add salt
  • While the quinoa is being cooked, pan roast the cashew nuts - watch out so it doesn't burn
  • After the cashew nuts are roasted, spread it out on a plate to cool
  • Put the salad leaves into a large salad bowl
  • Add the parsley to the salad leaves
  • Add the salt and pepper and mix
  • Add the cucumber, fennel and apple
  • Drizzle the olive oil and lightly stir the salad
  • Add the cranberries and mix
  • Once the quinoa is cooked and cooled a bit, add that to the salad and mix gently
  • Lastly, sprinkle the cooled cashew nuts on top. Serve and enjoy!