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.
Jump to:
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.
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.
- 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.
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
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:
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.
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.
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.
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.
Print
Pomegranate Arugula Quinoa Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and flavorful Pomegranate Arugula Quinoa Salad featuring tangy pomegranate seeds, crisp apples, peppery arugula, crunchy walnuts, and creamy feta cheese, all tossed in a zesty balsamic Dijon dressing. This refreshing salad is perfect for a healthy lunch or a festive side dish and can be made ahead for convenience.
Ingredients
Salad
- 1 cup dry quinoa
- 1 cup pomegranate seeds
- 2 cups roughly chopped baby arugula
- 1 Gala apple, cored and chopped
- ½ cup chopped walnuts
- ¾ cup feta, crumbled
- ½ cup dried cranberries
Dressing
- ½ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 1 Tbsp. Dijon mustard
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Cook Quinoa: Rinse quinoa under cold water, then cook according to package directions, usually simmering in water for about 15-20 minutes until fluffy. Set aside and allow it to cool completely.
- Prepare Dressing: In a mason jar or small bowl, combine extra-virgin olive oil, balsamic vinegar, Dijon mustard, salt, and pepper. Shake vigorously or whisk until emulsified and well combined.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled quinoa, pomegranate seeds, chopped arugula, chopped Gala apple, chopped walnuts, crumbled feta, and dried cranberries. Drizzle the dressing over the salad.
- Toss Salad: Gently toss all ingredients until evenly coated with the dressing and well mixed together.
- Chill and Serve: Cover the salad and refrigerate for 45 minutes up to overnight to allow flavors to meld. Toss lightly before serving.
Notes
- This salad is perfect for holiday gatherings, packed with flavors and textures from sweet, tangy, crunchy, and salty elements.
- You can prepare the salad a day ahead, making it ideal for meal prep or entertaining.
- Use gluten-free quinoa to keep the recipe gluten-free.
- Substitute walnuts with pecans or almonds if preferred.
- For a vegan version, omit feta or replace it with a plant-based cheese alternative.
- Adjust seasoning by adding more salt or pepper to taste in the dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 355 kcal
- Sugar: 14.7 g
- Sodium: 183.5 mg
- Fat: 23.6 g
- Saturated Fat: 4.8 g
- Unsaturated Fat: 18.8 g
- Trans Fat: 0 g
- Carbohydrates: 32.3 g
- Fiber: 4 g
- Protein: 6.7 g
- Cholesterol: 12.5 mg
Leave a Reply