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 tablespoon Dijon mustard; Kosher salt, to taste; Freshly ground black pepper, to taste

There’s something truly refreshing about the burst of flavors and textures in the Pomegranate Arugula Quinoa Salad Recipe. It’s that perfect balance of sweet, tangy, salty, and crunchy that makes this salad worth breaking out of your usual routine for.

A white bowl filled with a colorful quinoa salad sits on a white marbled surface, topped with bright red pomegranate seeds, small green arugula leaves, chopped light yellow apple pieces with red skin, crumbled white goat cheese, and scattered dark dried cranberries and walnuts. A wooden spoon lies inside the bowl on the right side, slightly covered by the salad. Around the bowl, there are some loose quinoa grains, arugula leaves, and pomegranate seeds, with a few pieces of pomegranate fruit near the top left corner of the image. 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

I genuinely love how effortlessly this salad comes together, yet it feels so special—like you put in way more effort than you actually do! Trust me, you’ll want it on your table whether it’s a weeknight dinner or a festive gathering.

Bright, fresh ingredients: The combination of pomegranate seeds and crisp apples adds a juicy pop that’s absolutely irresistible.
Perfect texture balance: Creamy feta meets crunchy walnuts and chewy dried cranberries for maximum salad happiness.
Make-ahead friendly: Toss it up in advance, let the flavors mingle in the fridge, and you’re set.
Versatile and nutritious: Quinoa packs protein, while arugula delivers pep and peppery greens that keep this salad light but satisfying.

This image shows a large, white bowl full of layered quinoa salad. The base layer is light brown cooked quinoa with a soft, fluffy texture. On top there are small, bright red pomegranate seeds scattered all around. Mixed in are small diced pieces of pale yellow apple with their peel edges visible. Bright green arugula leaves are laid on top and around the salad, adding a fresh look with their distinct shape and texture. There are also uneven chunks of creamy white cheese spread evenly, and small pieces of brown walnut scattered through the mix. A smooth, light brown wooden spoon is placed at the edge of the bowl, resting partly in the salad. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a starring role here, and together they create a flavor adventure. When shopping, look for fresh, vibrant produce and good-quality feta and olive oil to really let the flavors shine.

Flat lay of dry quinoa in a small white ceramic bowl, bright red pomegranate seeds in a small white bowl, a mound of roughly chopped vibrant green baby arugula on a white plate, a chopped Gala apple with red and yellow skin pieces on a white plate, a small white bowl filled with chopped walnuts, a small white bowl containing crumbled white feta cheese, dried deep red cranberries in a small white bowl, extra-virgin olive oil in a small white ceramic bowl, balsamic vinegar in a small white ceramic bowl, and a small white bowl holding smooth Dijon mustard, all arranged in perfect symmetry placed 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: This tiny grain cooks quickly and adds a pleasant nuttiness and protein boost.
Pomegranate seeds: Bursts of sweet-tart juiciness that brighten every bite.
Baby arugula: Peppery greens that add depth and freshness without overpowering.
Gala apple: Sweet and crisp, chopped to just the right size for texture contrast.
Walnuts: Toasted or raw, they bring a welcome crunch and richness.
Feta cheese: Salty and creamy, it beautifully balances the sweet fruit elements.
Dried cranberries: Chewy sweetness that ties all the flavors together.
Extra-virgin olive oil: Smooth and fruity, it’s the base for a light, tangy dressing.
Balsamic vinegar: Adds acidity and a subtle sweetness to the dressing.
Dijon mustard: Gives a gentle kick and helps emulsify the dressing.
Kosher salt and pepper: Essential seasonings to bring all flavors to life.

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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

I’ve tried this salad with a few tweaks based on the season or what I have on hand, and honestly, it’s a fantastic canvas for customization. Don’t be afraid to switch up the nuts or add a little fresh herb like mint or parsley for a twist.

Variation: Once I swapped walnuts with toasted pecans and loved the deeper richness it brought. It’s a simple swap that instantly changes the salad's vibe.
Seasonal swaps: Try substituting pomegranate seeds with fresh orange segments in spring or summer for a juicy burst when pomegranates aren’t in season.
For extra protein: Add in some grilled chicken or chickpeas for a heartier meal option.
Vegan option: Skip feta or use a plant-based cheese alternative, and you’ve got a vibrant vegan salad that’s just as delicious.

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

Step 1: Mastering the Quinoa

First things first—rinse your quinoa well under cold water to remove any bitterness. Cook it according to the package instructions—usually a 2:1 water-to-quinoa ratio simmered for about 15 minutes. Once cooked, fluff it with a fork and spread it out on a baking sheet or large plate to cool faster. It’s important that the quinoa cools completely to keep your salad fresh and crisp, so don’t skip this step.

Step 2: Shake Up Your Dressing

I love using a mason jar for this—throw in your olive oil, balsamic vinegar, Dijon mustard, salt, and pepper, then give it a vigorous shake until you see a nice emulsion form. It’s such a satisfying step and you don’t even need another bowl or whisk!

Step 3: Tossing Together the Salad

Grab a big bowl and gently mix the cooled quinoa with pomegranate seeds, arugula, diced apples, walnuts, feta, and dried cranberries. Drizzle your vibrant dressing over everything and toss carefully so the delicate arugula doesn’t bruise. Cover the bowl and pop it into the fridge to chill for at least 45 minutes—this helps all those flavors marry beautifully.

Top Tip

After making this salad a handful of times, I learned a few tricks that make all the difference. The key is letting it chill—this isn't just a salad you toss and serve immediately. Those 45 minutes (or even overnight) take the flavor from good to unforgettable.

Cool your quinoa thoroughly: Warm quinoa can wilt the arugula and make the salad soggy.
Shake the dressing vigorously: It ensures a creamy, well-blended flavor without needing extra tools.
Chunk size matters: Cut apples and walnuts into bite-sized pieces to keep every forkful balanced.
Don’t overdress: Add the dressing gradually—too much can make the salad heavy and dull the fresh flavors.

How to Serve Pomegranate Arugula Quinoa Salad Recipe

Garnishes

I like to sprinkle a few extra pomegranate seeds and some freshly cracked black pepper on top right before serving—it adds a festive sparkle and that last little zing. Sometimes a handful of chopped fresh parsley or mint lifts it even more when I want an herbal note.

Side Dishes

This salad pairs beautifully with simple grilled chicken or fish for a well-rounded meal. Also, a warm crusty bread on the side really soaks up any leftover dressing and balances the cool crispness of the salad.

Creative Ways to Present

I’ve served this salad in hollowed-out mini pumpkins for autumn lunches, which looks adorable and festive. You can also layer it in clear glass bowls or mason jars to show off all those gorgeous colors when entertaining guests.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge and find they stay fresh for up to 3 days. Just give the salad a gentle toss before serving again to redistribute any dressing that’s settled at the bottom.

Freezing

This salad is best enjoyed fresh or chilled rather than frozen. The textures of the fruits and greens don’t hold up well after freezing, so I don’t recommend freezing leftovers.

Reheating

I typically enjoy this salad cold or at room temperature, but if you want to warm the quinoa separately, you can reheat it gently on the stovetop or microwave and then toss it with fresh arugula and the other cold ingredients right before serving.

Frequently Asked Questions:

Can I use other greens instead of arugula?

Absolutely! Spinach or baby kale are great alternatives if you prefer milder greens, though arugula’s peppery bite really makes this salad special.

How do I remove pomegranate seeds easily?

One quick tip is to cut the pomegranate in half and tap the back with a wooden spoon over a bowl. The seeds will fall out with minimal effort, making the process less messy and much faster.

Is this salad gluten-free?

Yes! The Pomegranate Arugula Quinoa Salad Recipe is naturally gluten-free, as quinoa is a gluten-free grain.

Can I prepare this salad ahead of time?

Definitely. In fact, letting the salad chill for at least 45 minutes or even overnight allows the flavors to meld beautifully and makes the salad taste even better. Just be sure to keep it covered and give it a quick toss before serving.

Final Thoughts

This Pomegranate Arugula Quinoa Salad Recipe holds a special place in my kitchen because it turns simple ingredients into a delightful explosion of flavor with minimal fuss. I love serving it when I want something light but exciting, and friends always ask for the recipe afterward. Give it a try—you’ll see it’s the kind of salad that brightens up your day and lingers in your memory long after the last bite.