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
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 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
