Name: Pomegranate Arugula Quinoa Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
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

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.

A white bowl filled with a layered quinoa salad sits on a white marbled surface. The base layer is a light brown quinoa with a fine, grainy texture, scattered with small dark red dried cranberries. Small cubes of pale yellow apple pieces are mixed throughout, adding a fresher, crisp layer. Bright red pomegranate seeds are sprinkled generously on top, providing pops of color and a juicy texture. White crumbly cheese bits are scattered across the salad, adding a soft rough texture in spots. Green arugula leaves with a delicate jagged shape are spread out on top and around the edges, giving a fresh leafy feel. A wooden spoon with a smooth light finish rests inside the bowl, touching the salad on the right side. Near the bowl are some loose salad bits, a light grey and white striped cloth, two pomegranate wedges with bright red seeds, and green arugula sprigs, all on the white marbled surface. 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

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.

The dish is a close-up of a quinoa salad in a white bowl on a white marbled surface. The bottom layer is light brown cooked quinoa with a fluffy, grainy texture. Scattered on top are small, red pomegranate seeds and pieces of dried dark red cranberries. There are small white crumbles of cheese and light yellow apple chunks with red skin. Green arugula leaves are spread throughout, adding a fresh and leafy appearance. Small brown walnut pieces and black pepper flakes are sprinkled over the salad. A wooden spoon rests inside the bowl on the right side. Photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a small mound of cooked quinoa with individual grains visible, a small white bowl filled with glossy red pomegranate seeds, a small heap of fresh bright green roughly chopped baby arugula leaves, a sliced Gala apple showing its creamy white flesh and red skin pieces, a small pile of chopped walnuts with natural rough texture, a small white bowl containing crumbled white feta cheese, a small white bowl of shiny dried cranberries, a small white bowl with golden extra-virgin olive oil, a small white bowl with dark balsamic vinegar, a small white bowl of smooth yellow Dijon mustard, and a small white ceramic dish with coarse kosher salt and cracked black peppercorns placed 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 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.

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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 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

pomegranate arugula salad - Serving Suggestion

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:

Can I use other greens besides arugula?

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.

How do I deseed a pomegranate easily?

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.

Can I prepare this salad in advance?

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.

Is this salad gluten-free?

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!