Name: Pomegranate Arugula Quinoa Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 cup dry quinoa; 1 cup pomegranate seeds; 2 cups roughly chopped baby arugula; 1 Gala apple, cored and chopped; 1/2 cup chopped walnuts; 3/4 cup feta, crumbled; 1/2 cup dried cranberries; 1/2 cup extra-virgin olive oil; 1/4 cup balsamic vinegar; 1 Tbsp. Dijon mustard; Kosher salt, to taste; Black pepper, to taste

Bright, tangy, and just a little bit nutty — the Pomegranate Arugula Quinoa Salad Recipe is a lovely mix of textures and flavors that feels as special as it tastes. This salad brings together the peppery bite of arugula, the sweet crunch of apples, and the jewel-like burst of pomegranate seeds for a dish that’s as beautiful as it is delicious.

A large white bowl filled with a colorful quinoa salad sits on a white marbled surface. The salad has several layers visible on top: the main layer is light brown quinoa mixed evenly with scattered bright red pomegranate seeds, small chunks of pale yellow apple, white crumbled cheese, dark red dried cranberries, and green arugula leaves spread across. Some walnut pieces are also mixed in, adding texture. A wooden spoon with a smooth, light brown finish is partially inside the bowl, resting on the right side, slightly lifting some of the salad. Nearby, a few arugula leaves and quinoa grains are scattered on the white marbled surface along with a halved pomegranate showing its red seeds inside. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pomegranate Arugula Quinoa Salad Recipe
Top Tip
How to Serve Pomegranate Arugula Quinoa Salad Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pomegranate Arugula Quinoa Salad Recipe

Why You'll Love This Recipe

Honestly, this salad quickly became one of my go-to dishes whenever I want something fresh yet satisfying. It’s like a party of flavors and textures in every bite, and the best part is how easy it comes together. If you want a salad that feels elegant but takes minimal effort, this is it.

Perfect balance of flavors: The tart pomegranate seeds and crisp apples balance the peppery arugula and creamy feta so beautifully.
Super nutritious: Quinoa adds protein and fiber, making it more than just a side salad—it’s hearty and wholesome.
Make-ahead friendly: It actually tastes even better after chilling because the dressing soaks into all the ingredients.
Versatile and colorful: This salad’s vibrant look makes it a stunning addition to any table, from casual lunches to holiday spreads.

A white bowl filled with a multi-layered quinoa salad sitting on a white marbled surface. The bottom layer is a fluffy light tan quinoa base, topped with scattered bright red pomegranate seeds and small yellow-white apple pieces with red skin. There are dark red dried cranberries and chunks of white crumbly cheese spread over the salad. Small green arugula leaves and broken walnut pieces add texture and color throughout. A wooden spoon is resting inside the bowl on the right side. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients here play off each other in harmony. The quinoa acts as a fluffy, nutty canvas, while the fruit and nuts bring bursts of sweetness and crunch. When you pick your ingredients, fresh pomegranate seeds and crisp apples make all the difference.

Flat lay of a small mound of cooked quinoa with fluffy grains, a handful of glistening bright red pomegranate seeds, a pile of fresh, vibrant green baby arugula leaves roughly chopped, a small heap of chopped crisp Gala apple pieces showing red and yellow skin, a cluster of chopped walnuts with natural textures, a small mound of crumbled white feta cheese, a small pile of dried deep red cranberries, a small white ceramic bowl of golden extra-virgin olive oil, a small white ceramic bowl of dark balsamic vinegar, a small white ceramic bowl with smooth Dijon mustard, and small white ceramic bowls containing coarse kosher salt and cracked black pepper, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Quinoa: A fantastic gluten-free grain that cooks quickly and adds a light texture and extra protein.
Pomegranate seeds: These jewel-like seeds add a refreshing pop of tartness and vibrant color—make sure they’re fresh and juicy.
Baby arugula: Peppery and tender, arugula gives the salad that savory green bite that balances the sweetness.
Gala apple: I like Gala for its crisp bite and subtle sweetness; chopping it into bite-sized pieces keeps the texture consistent.
Walnuts: Toast them slightly if you can—they bring a warm crunch and richness.
Feta cheese: Its creamy, salty flavor contrasts perfectly with the fruit and greens.
Dried cranberries: These add sweetness and chewy texture, complementing the fresh fruit nicely.
Extra-virgin olive oil: A quality olive oil makes your dressing smooth and rich.
Balsamic vinegar: I love the tang it adds—it brightens the salad and ties all the flavors together.
Dijon mustard: Adds a subtle kick and helps emulsify the dressing.
Kosher salt and pepper: Season just right to bring out the flavors without overpowering them.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Pomegranate Arugula Quinoa Salad Recipe is how easy it is to adapt based on what you have or your personal tastes. I often swap in different nuts or even add some fresh herbs for an extra pop.

Variation: If you’re not a fan of walnuts, pecans or almonds work beautifully and add their own unique flavor.
Dietary tweak: To keep it vegan, simply leave out the feta or substitute with a plant-based cheese or toasted tofu.
Seasonal change: During summer, I sometimes add sliced peaches or nectarines for a juicy twist.
Extra protein: Toss in some cooked chickpeas or grilled chicken to turn this salad into a complete meal.

Step-by-Step: How I Make Pomegranate Arugula Quinoa Salad Recipe

Step 1: Cook the Quinoa Perfectly

Start by rinsing 1 cup of quinoa thoroughly under cold water—that helps get rid of any bitterness. Then cook it according to the package instructions, usually about 15 minutes simmering in water until it’s fluffy and the germ separates. Make sure to fluff it with a fork and let it cool completely before mixing, so your greens don’t wilt.

Step 2: Shake Up the Dressing

I usually combine the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a mason jar. Then I shake it vigorously until everything emulsifies nicely. This dressing is bright and tangy and really brings the whole salad together.

Step 3: Toss Together the Flavorful Ingredients

In your biggest bowl, mix the cooled quinoa with pomegranate seeds, chopped arugula, diced Gala apple, toasted walnuts, crumbled feta, and dried cranberries. Drizzle the dressing over the top and toss gently but thoroughly to ensure every bite gets that delicious coating.

Step 4: Chill and Let Flavors Marry

Cover the salad and pop it in the fridge for at least 45 minutes, though I actually prefer to make it the night before. This resting time lets the dressing soak in and the flavors meld perfectly. Just give everything a quick toss before serving.

Top Tip

I’ve learned a few little tricks that really elevate this salad from good to great—details that make the prep and flavor so much better.

Rinse your quinoa well: It helps remove the natural coating called saponin that can taste bitter, so your quinoa stays light and fresh.
Toast the walnuts: Lightly toasting nuts in a dry skillet brings out their richness and adds a deeper crunch and aroma.
Use a mason jar for the dressing: Shaking in a jar emulsifies the dressing effortlessly and makes for easy cleanup.
Don’t rush the chilling: Letting the salad sit not only cools it but blends the flavors — it’s worth that wait, I promise!

How to Serve Pomegranate Arugula Quinoa Salad Recipe

Pomegranate Arugula Quinoa - Serving Suggestion

Garnishes

For an extra special touch, I like to sprinkle a few whole pomegranate seeds on top right before serving—they keep that fresh pop. Sometimes a little extra crumbled feta or a few fresh mint leaves adds a lovely freshness and contrast that I adore.

Side Dishes

This salad stands beautifully on its own, but I often pair it with grilled chicken or fish when I want a complete meal. It also works well alongside roasted veggies or a warm bowl of soup to balance that fresh crunch.

Creative Ways to Present

For gatherings, I like to serve the salad in a beautiful glass bowl to showcase all the colors, or even spoon it into individual lettuce cups for a fun appetizer-style presentation that guests love. It makes the meal feel festive and thoughtful without extra fuss.

Make Ahead and Storage

Storing Leftovers

Leftover salad keeps well in a sealed container in the fridge for up to 2 days. Because it’s dressed, it’s best to keep those apples and pomegranate seeds fresh by stirring the salad gently before serving again.

Freezing

I don’t recommend freezing this salad since the arugula and fresh fruit lose their texture after thawing. It’s best enjoyed fresh or refrigerated.

Reheating

This salad is best served cold or at room temperature, so no reheating needed. If your quinoa is chilled, just let the salad sit out 10 minutes before serving to bring out the flavors.

Frequently Asked Questions:

Can I make the Pomegranate Arugula Quinoa Salad Recipe ahead of time?

Absolutely! In fact, letting it chill for at least 45 minutes or overnight enhances the flavors and makes it taste even better. Just toss before serving.

What can I substitute for feta if I’m allergic to dairy?

You can replace feta with firm tofu cubes, a plant-based cheese, or simply omit it for a dairy-free option. Adding some toasted nuts can boost richness to compensate.

How do I prevent the apple pieces from browning?

Toss the chopped apple in a little lemon juice right after cutting to keep them fresh and prevent browning. This keeps the salad looking bright and appealing.

Is this recipe suitable for meal prep lunches?

Definitely! It’s filling, nutritious, and keeps well for a couple of days, making it a great choice for prepping lunches ahead. Just remember to give it a stir before eating.

Final Thoughts

This Pomegranate Arugula Quinoa Salad Recipe is truly one of those dishes I come back to again and again, especially when I want something that feels fresh, a little fancy, and packed with good-for-you ingredients. It’s easy enough for any day but pretty enough to bring to special occasions. I hope you enjoy making it as much as I do—once you try it, I bet it’ll become a staple in your kitchen, too.