Bright, fresh, and packed with texture, the Pomegranate Arugula Quinoa Salad Recipe is one of those dishes that instantly lifts your spirits with every bite. The tangy sweetness of pomegranate and the peppery arugula make it unforgettable—a salad that feels both light and satisfying.
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Why You'll Love This Recipe
What really grabs me about this Pomegranate Arugula Quinoa Salad Recipe is how perfectly balanced it is—fresh, nutty, tangy, and a little sweet—all in one bowl. It’s become my go-to for a quick but impressive dish that gets rave reviews every time.
- Perfect Blend of Flavors: The peppery arugula contrasts beautifully with juicy pomegranate seeds and crunchy apples.
- Nutritious and Filling: Thanks to quinoa and walnuts, it’s a salad you can feel good about eating.
- Easy to Make Ahead: This salad tastes even better the next day once the flavors meld together.
- Versatile for Any Occasion: Whether it’s a holiday feast or a casual lunch, this salad fits right in.
Ingredients & Why They Work
Each ingredient in the Pomegranate Arugula Quinoa Salad Recipe plays a special role to create a symphony of flavors and textures. Knowing what to look for at the market can really elevate your salad.
- Quinoa: A great gluten-free grain that adds nutty flavor and makes the salad hearty.
- Pomegranate seeds: Fresh and juicy, they bring a vibrant color and popping sweetness.
- Baby arugula: Offers a peppery bite that wakes up your palate.
- Gala apple: Adds crunch and a mild, sweet tartness—make sure it’s crisp!
- Walnuts: Toast them lightly if you can for extra warmth and crunch.
- Feta cheese: Provides creaminess and a salty contrast that complements the fruit perfectly.
- Dried cranberries: Little bursts of chewiness and sweetness that tie everything together.
- Extra-virgin olive oil: The base of the dressing, adding richness.
- Balsamic vinegar: Brings a lovely tang and depth to the dressing.
- Dijon mustard: Adds a subtle kick and helps emulsify the dressing.
- Kosher salt and pepper: Essential for seasoning, bringing all flavors to life.
Make It Your Way
I like to tweak the Pomegranate Arugula Quinoa Salad Recipe depending on the season and what I have on hand. Feel free to experiment—it’s super forgiving and still delicious!
- Variation: I often swap walnuts for pecans or toasted almonds when I want a different crunch. Sometimes, I toss in some fresh herbs like mint or basil for an extra layer of freshness.
Step-by-Step: How I Make Pomegranate Arugula Quinoa Salad Recipe
Step 1: Cook the quinoa perfectly
First off, rinse the quinoa under cold water—this little step helps get rid of the natural bitterness. Cook it according to the package directions, usually 15 minutes simmering in water. I like to fluff it with a fork and then spread it out on a baking sheet to cool quickly so it doesn’t clump together.
Step 2: Shake up the dressing
This dressing couldn't be easier—just grab a mason jar and add olive oil, balsamic vinegar, Dijon mustard, salt, and pepper. Screw on the lid tight and shake it vigorously until everything combines into a silky dressing.
Step 3: Toss your ingredients
In a large bowl, mix the cooled quinoa with pomegranate seeds, chopped arugula, apples, walnuts, diced feta, and dried cranberries. Pour the dressing over and toss gently but thoroughly so every bite is coated.
Step 4: Chill and serve
Cover the salad and pop it into the fridge for at least 45 minutes to let the flavors mingle. I swear it tastes even better the next day! Give it a quick toss just before serving to refresh the textures.
Top Tip
After making this Pomegranate Arugula Quinoa Salad Recipe several times, I’ve learned a few tricks that really help it shine.
- Cool Your Quinoa: Never toss warm quinoa directly into greens; it wilts arugula fast and sogginess sets in.
- Fresh Pomegranate Seeds: I sometimes buy them ready-to-go, but freshly deseeded pomegranate bursts with better texture.
- Shake That Dressing: Shaking dressing in a jar helps the mustard emulsify perfectly with the oil and vinegar.
- Chill Time: Resist the urge to dive in immediately; letting it rest deepens the delicious flavor marriage.
How to Serve Pomegranate Arugula Quinoa Salad Recipe
Garnishes
I love finishing this salad with an extra sprinkle of crumbled feta or a few whole walnut halves on top—they add a nice visual pop and an inviting texture. Sometimes I add a twist of lemon zest or fresh cracked pepper just before serving for an extra zing.
Side Dishes
This salad pairs beautifully with grilled chicken or salmon for a light dinner. For something vegetarian, I like serving it alongside roasted vegetables or crusty bread to round out the meal.
Creative Ways to Present
For holiday gatherings, I’ve arranged this salad in a large clear glass bowl so you can see all the colorful layers, and it always gets compliments. You can also serve it on individual plates topped with a sprig of fresh herbs for a restaurant-style touch.
Make Ahead and Storage
Storing Leftovers
I store leftovers covered in an airtight container in the fridge. Because of the dressing and apples, it holds up well for up to 2 days. Just give it a quick toss before serving to perk it back up.
Freezing
This salad isn’t one I recommend freezing since the fresh greens and fruit can get mushy. It’s best enjoyed fresh or refrigerated.
Reheating
You don’t need to reheat this salad—it’s best served chilled or at room temperature. If your quinoa is cold, just let the salad rest at room temp for 15 minutes before serving.
Frequently Asked Questions:
Absolutely! While arugula adds that distinctive peppery flavor, baby spinach or mixed greens are great milder alternatives if you prefer. Just adjust the quantity as those greens can vary in texture and flavor intensity.
A handy method is to cut the pomegranate in half and tap the back firmly with a wooden spoon over a bowl to release the seeds. Doing this underwater in a bowl helps prevent the juice from splattering and makes separating seeds from pith simpler.
Yes! In fact, the salad benefits from resting. Make it up to a day ahead, keep it chilled, and toss right before serving to refresh the ingredients and dressing.
Yes, the Pomegranate Arugula Quinoa Salad Recipe is naturally gluten-free thanks to quinoa as the base. Just be sure to check your dried cranberries and other packaged ingredients for any hidden gluten if you have strict dietary needs.
Final Thoughts
This Pomegranate Arugula Quinoa Salad Recipe has quickly become one of my kitchen favorites, especially when I want something vibrant and healthy that feels a little special. It’s simple enough for a weekday but pretty enough for company, too. I’m excited for you to try it — you might find yourself making it again and again like I do!
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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: American
- Diet: Vegetarian
Description
A vibrant and healthy Pomegranate Arugula Quinoa Salad featuring fluffy quinoa, fresh arugula, sweet apple, crunchy walnuts, tangy feta, and juicy pomegranate seeds, all tossed in a zesty balsamic Dijon dressing. Perfect for a light lunch or a festive holiday side.
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 Tbsp. Dijon mustard
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook Quinoa: Rinse the dry quinoa under cold water. Cook it according to package instructions, typically simmering in water for about 15-20 minutes until tender and fluffy. Set aside and let it cool completely.
- Prepare Dressing: In a mason jar or small bowl, combine extra-virgin olive oil, balsamic vinegar, Dijon mustard, kosher salt, and freshly ground black pepper. Shake or whisk vigorously until the dressing is well emulsified.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled quinoa, pomegranate seeds, roughly chopped arugula, chopped Gala apple, chopped walnuts, crumbled feta cheese, and dried cranberries. Toss gently to mix all the ingredients evenly.
- Dress the Salad: Drizzle the prepared dressing over the salad and toss carefully to coat all ingredients without bruising the delicate arugula.
- Chill and Serve: Cover the salad and refrigerate for at least 45 minutes or up to overnight to allow flavors to meld. Before serving, give the salad a quick toss to redistribute the dressing and ingredients.
Notes
- This salad is perfect for holiday gatherings or anytime you want a fresh, vibrant side dish.
- You can prepare it the night before to deepen the flavors and save time on the day of serving.
- Substitute walnuts with pecans or almonds for different textures.
- Use goat cheese instead of feta for a creamier texture.
- Adjust the amount of dressing to your preference to keep the salad light or more saucy.
Nutrition
- Serving Size: 1 serving
- 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
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