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
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
- 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 1/2 cup extra-virgin olive oil, 1/4 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, 1/2 cup chopped walnuts, 3/4 cup crumbled feta, and 1/2 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
