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; Freshly ground black pepper, to taste

Fresh, vibrant, and bursting with flavor, this Pomegranate Arugula Quinoa Salad Recipe is one of those dishes that feels like a celebration in every bite. It’s perfect for when you want something healthy, colorful, and a little bit fancy — trust me, your taste buds will thank you!

A white bowl holds a colorful quinoa salad with several layers visible: at the base is light brown quinoa, mixed with small pieces of white cheese, green arugula leaves, red pomegranate seeds, small chunks of pale yellow apple, and scattered walnuts. The textures vary from fluffy quinoa to juicy fruit and crunchy nuts. A wooden spoon rests inside the bowl, partially covered by the salad. Around the bowl on a white marbled surface are scattered pomegranate seeds, green arugula leaves, quinoa grains, and parts of a pomegranate fruit, with a soft white cloth partially visible on the left side. 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’ve made this salad countless times, and it never disappoints. It’s vibrant, nutritious, and so versatile. Every time I serve it, friends ask for the recipe, which is always a good sign, right?

Balanced flavors: The peppery arugula, sweet-tart pomegranate, and tangy feta create a beautiful harmony.
Simple to make: With just a handful of ingredients and easy steps, you can whip it up in no time.
Perfect for any occasion: Whether it’s a holiday side or a light lunch, this salad fits right in.
Make-ahead friendly: It tastes even better after resting, so it’s great for prepping ahead.

A close-up view of a white bowl filled with a layered quinoa salad. The base layer is light brown fluffy quinoa with a small grain texture. Scattered on top are bright red pomegranate seeds and small chunks of pale yellow apple with red edges. Mixed in are walnut pieces with a light brown, rough texture, dark red dried cranberries, and crumbled white feta cheese. There are fresh green arugula leaves spread evenly on the salad, adding a leafy texture. A wooden spoon with a smooth texture rests inside the bowl on the right side. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

What I love about the ingredients here is how each one brings a unique texture and flavor, making this salad interesting from the first bite to the last. Plus, all are easy to find either at your local grocery or farmer’s market.

Flat lay of a small mound of cooked fluffy quinoa, a small pile of glistening red pomegranate seeds, a heap of roughly chopped fresh bright green baby arugula leaves, a few crisp chopped pieces of Gala apple with red and yellow skin, a small cluster of light brown chopped walnuts, a small white ceramic bowl filled with crumbly white feta cheese, a small white bowl with deep red dried cranberries, a small white bowl of golden extra-virgin olive oil, a small white bowl of dark balsamic vinegar, and a small white bowl holding smooth pale Dijon mustard, all arranged symmetrically 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’s light and fluffy when cooked right, adding great protein and fiber.
Pomegranate seeds: These little ruby jewels add a fresh, juicy burst of sweetness and a gorgeous pop of color.
Baby arugula: Its peppery bite perfectly balances the sweeter ingredients, giving the salad a bright, leafy crunch.
Gala apple: Adds crisp texture and natural sweetness; choose a firm one so it holds up well in the salad.
Walnuts: Toast them lightly for extra crunch and deepen their nutty flavor.
Feta cheese: Creamy and salty, it complements the fruit’s sweetness and ties the flavors together wonderfully.
Dried cranberries: Chewy and tart, they add another layer of texture and holiday flair.
Extra-virgin olive oil: Base of the dressing—choose a high-quality one for the best flavor.
Balsamic vinegar: Adds tangy sweetness that brightens the dressing and salad overall.
Dijon mustard: Gives the dressing a subtle kick and helps emulsify the ingredients.
Kosher salt & pepper: Essential for seasoning to balance out all these fresh elements.

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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 usually stick close to the original recipe because the balance is just right, but I love swapping nuts or adding herbs based on what’s in my fridge. Feel free to make this salad truly yours!

Variation: I once swapped walnuts for toasted pecans, and it gave the salad a lovely buttery note that I still crave sometimes.
Gluten-Free: Since quinoa is naturally gluten-free, this salad already works for gluten-sensitive diets.
Extra Protein: Adding grilled chicken or chickpeas is a great way to make this a heartier meal.
Seasonal Switch: Try swapping apples for pears in fall for a different sweetness and texture.

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

Step 1: Cook the quinoa perfectly

Start by cooking your quinoa according to the package instructions — usually simmered in water for about 15 minutes. A big tip? Rinse the quinoa thoroughly before cooking to remove its natural bitterness. After cooking, let it cool completely; warm quinoa can wilt your arugula and drown the salad’s crispness.

Step 2: Shake up the dressing

Combine the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a mason jar. Then shake it like you mean it until everything emulsifies beautifully. Using a jar makes this super easy — no whisking mess and great for storing any leftovers.

Step 3: Toss together the salad

In a large bowl, gently mix your cooled quinoa with the pomegranate seeds, arugula, chopped apple, walnuts, feta, and dried cranberries. Pour the dressing over and toss until everything’s well coated but still vibrant.

Step 4: Chill and serve

Cover the salad and let it chill for at least 45 minutes, or up to overnight. This resting time helps the flavors meld and makes the salad even more irresistible. Give it a quick toss before serving to refresh things.

Top Tip

From the many times I’ve made this Pomegranate Arugula Quinoa Salad Recipe, a few tricks really stand out for success and flavor—these little insights are what turned this salad from good to truly memorable for me.

Rinse quinoa thoroughly: This step is crucial to avoid that bitter aftertaste quinoa can have, especially if you’re new to cooking it.
Cool quinoa completely: Warm quinoa wilts greens, so patience here pays off with crisp, fresh salad.
Use a shaker jar for dressing: It’s a game changer—easy mixing and perfect storage without waste.
Chill before serving: Letting the salad rest really lets the flavors marry and intensify, trust me on this!

How to Serve Pomegranate Arugula Quinoa Salad Recipe

Pomegranate Arugula Salad - Serving Suggestion

Garnishes

I often sprinkle a few extra pomegranate seeds and crumbled feta on top before serving for that wow factor—and maybe a few fresh mint leaves if I have them handy. It adds a refreshing pop that lifts the whole dish.

Side Dishes

This salad pairs beautifully with grilled salmon or chicken for a wholesome dinner, or alongside a hearty bowl of tomato soup for a comforting lunch. I’ve also loved it as part of a holiday party buffet with roasted veggies and fresh bread.

Creative Ways to Present

For special occasions, I like serving this salad in small mason jars or clear glasses—it looks so inviting layered and makes it easy for guests to enjoy without fuss. You could also serve it atop a bed of mixed greens for an elegant touch.

Make Ahead and Storage

Storing Leftovers

Leftovers store great covered in the fridge for 2–3 days. I usually give the salad a quick toss with a splash of fresh olive oil or extra dressing before digging back in to refresh the flavors.

Freezing

I haven’t frozen this salad because of the fresh ingredients like arugula and pomegranate seeds; they don’t hold up well after thawing. It's best enjoyed fresh or within a few days refrigerated.

Reheating

This salad tastes best cold or at room temperature. If you want to heat the quinoa portion separately, that's fine, but toss the salad fresh with the greens, fruit, nuts, and dressing to keep it crisp and bright.

Frequently Asked Questions:

Can I make this Pomegranate Arugula Quinoa Salad Recipe vegan?

Absolutely! You can replace the feta cheese with a plant-based cheese alternative or simply omit it. For extra creaminess, try adding avocado slices or a drizzle of tahini in place of the feta.

How long can I store this salad in the fridge?

You can store the salad in an airtight container for up to 3 days. Just give it a gentle toss and add a bit of fresh dressing or olive oil before serving to revive its flavors and texture.

Can I prepare quinoa ahead of time?

Yes, cooking quinoa in advance is a big time-saver! Just store it in the fridge after cooling completely and use it within 3-4 days to maintain freshness for your salad.

What dressing pairs best with this salad?

The balsamic vinaigrette dressing made with olive oil, balsamic vinegar, Dijon mustard, salt, and pepper is my go-to for this salad, perfectly complementing its sweet, savory, and peppery notes. You can adjust the acidity or sweetness to your taste, too!

Final Thoughts

This Pomegranate Arugula Quinoa Salad Recipe holds a special spot in my kitchen rotation. It’s refreshing, wholesome, and elegant without any fuss—which is just my style. I hope you’ll give it a try soon and discover just how easy it is to create something vibrant and satisfying. Let me know if you experiment with it; I love hearing new twists!