Description
A vibrant and nutritious Pomegranate Arugula Quinoa Salad featuring a mix of fresh arugula, juicy pomegranate seeds, crisp apples, crunchy walnuts, and tangy feta cheese, all tossed in a zesty balsamic Dijon dressing. Perfect for a light lunch or festive side dish, this salad can be prepared ahead and chilled to enhance the flavors.
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 tablespoon Dijon mustard
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook Quinoa: Rinse 1 cup of dry quinoa under cold water. Cook according to package directions, typically simmering in 2 cups water for about 20 minutes until quinoa is tender. Remove from heat and let it cool completely.
- Prepare Dressing: In a mason jar or small bowl, combine 1/2 cup extra-virgin olive oil, 1/4 cup balsamic vinegar, and 1 tablespoon Dijon mustard. Season with kosher salt and freshly ground black pepper to taste. Shake vigorously or whisk until the dressing is well combined and emulsified.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled quinoa, 1 cup pomegranate seeds, 2 cups chopped baby arugula, 1 chopped Gala apple, 1/2 cup chopped walnuts, 3/4 cup crumbled feta cheese, and 1/2 cup dried cranberries.
- Toss Salad with Dressing: Drizzle the prepared dressing over the salad mixture. Toss gently but thoroughly to coat all ingredients evenly with the dressing.
- Chill and Serve: Cover the salad and refrigerate for at least 45 minutes to allow flavors to meld together. It can be chilled up to overnight. Give the salad a quick toss before serving for the best flavor and texture.
Notes
- This salad is perfect for holiday gatherings due to its vibrant colors and festive flavors.
- Use leftover quinoa to speed up preparation time if desired.
- Substitute walnuts with pecans or almonds for different nutty flavors.
- The salad can be made a day ahead to enhance the flavor melding.
- For a vegan version, omit the feta or substitute with a plant-based cheese alternative.
Nutrition
- Serving Size: 1 cup
- 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
