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!
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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.
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.
- 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.
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
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:
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.
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.
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.
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!
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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 refreshing Pomegranate Arugula Quinoa Salad packed with crunchy apples, tangy pomegranate seeds, salty feta, and toasted walnuts, dressed in a zesty balsamic vinaigrette. This wholesome salad is perfect for a festive holiday meal or a nutritious lunch, combining a delightful mix of textures and flavors that come together effortlessly.
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 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 to remove any bitterness. Cook it according to package directions (typically simmer in 2 cups of water for about 15-20 minutes until water is absorbed). Remove from heat and let it cool completely.
- Prepare Dressing: In a mason jar or small bowl, combine ½ cup extra-virgin olive oil, ¼ cup balsamic vinegar, 1 tablespoon Dijon mustard, and season with kosher salt and freshly ground black pepper to taste. Shake or whisk vigorously until well emulsified.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled quinoa, 1 cup pomegranate seeds, 2 cups chopped baby arugula, chopped Gala apple, ½ cup chopped walnuts, ¾ cup crumbled feta, and ½ cup dried cranberries. Pour the dressing over the salad and toss gently to ensure even distribution.
- Chill and Serve: Cover the salad with plastic wrap or a lid and refrigerate for at least 45 minutes to allow flavors to meld. The salad can be chilled overnight for enhanced taste. Before serving, give it a quick toss to redistribute the dressing.
Notes
- This salad is excellent for holiday gatherings due to its festive colors and variety of textures.
- You can substitute walnuts with pecans or almonds if preferred.
- For a vegan version, replace the feta with a plant-based cheese or omit it entirely.
- Make the salad a day ahead to deepen the flavors and save time on the day of serving.
- Ensure quinoa is fully cooled before mixing to keep arugula crisp and fresh.
Nutrition
- Serving Size: 1 cup
- Calories: 355 kcal
- Sugar: 15 g
- Sodium: 184 mg
- Fat: 24 g
- Saturated Fat: 4.8 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 13 mg
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