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
Scale
Salad
- 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
Dressing
- 1/2 cup extra-virgin olive oil
- 1/4 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
