Bright, fresh, and full of texture — that’s what makes this Pomegranate Arugula Quinoa Salad Recipe a keeper in my kitchen. It’s one of those easy, flavor-packed salads that’s just as perfect for a quick lunch as it is for holiday gatherings.
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Why You'll Love This Recipe
I can’t get enough of this salad because it’s a beautiful balance of sweet, savory, and tangy with a satisfying crunch in every bite. Plus, it’s super easy to throw together — you don’t have to be a pro to nail this one.
- Vibrant Flavor Combo: Pomegranate seeds and crisp apples add juicy sweetness that brightens each forkful.
- Nutty & Creamy Texture: Walnuts and feta bring delightful crunch and creaminess without overpowering the fresh greens.
- Simple But Sophisticated Dressing: A balsamic-Dijon vinaigrette dresses the salad beautifully with minimal fuss.
- Make-Ahead Friendly: This salad tastes even better chilled, so you can prep it the day before.
Ingredients & Why They Work
Each ingredient in this Pomegranate Arugula Quinoa Salad Recipe isn’t just a random addition—they all complement each other perfectly. The quinoa gives it a hearty base, while the fresh arugula brings a peppery note that pairs wonderfully with sweet and tart elements.
- Quinoa: I like using quinoa because it’s light but filling and has that slightly nutty flavor that ties everything together.
- Pomegranate Seeds: These pop with juicy sweetness and add a festive red sparkle, making the salad feel special.
- Baby Arugula: Its peppery bite is essential—it balances the sweeter ingredients perfectly.
- Gala Apple: Crisp, sweet, and juicy, Gala apples add texture and freshness.
- Walnuts: Toasting them lightly enhances their flavor and adds a satisfying crunch to every bite.
- Feta Cheese: The salty creaminess of feta rounds out the sweet and tangy notes.
- Dried Cranberries: They echo the pomegranate’s tartness with chewy sweetness.
- Extra-Virgin Olive Oil: A good quality oil enriches the dressing with fruity, smooth undertones.
- Balsamic Vinegar: Adds a sweet tang that pulls all the flavors together.
- Dijon Mustard: Gives the dressing just the right amount of tang and depth.
- Kosher Salt & Pepper: Basic seasonings that elevate every ingredient and brighten the entire salad.
Make It Your Way
I like to switch up this salad depending on the season or what’s in my pantry. Don’t hesitate to tune it to your taste buds—this recipe is super flexible and forgiving.
- Variation: Sometimes I swap walnuts for pecans or toasted almonds, and it adds a totally different but still delicious crunch.
- Dairy-Free Version: You can easily leave out the feta or replace it with a plant-based cheese for a vegan-friendly twist.
- Seasonal Greens: While arugula is my favorite, baby spinach or mixed greens work great too if arugula is hard to find.
- Add Protein: Toss in grilled chicken or chickpeas for a more filling meal perfect for lunch or dinner.
Step-by-Step: How I Make Pomegranate Arugula Quinoa Salad Recipe
Step 1: Cook and Cool the Quinoa
Start by rinsing 1 cup dry quinoa under cold water to remove its natural bitterness. Cook it according to the package directions—usually about 15 minutes in simmering water. Once done, fluff it with a fork and set it aside to cool completely. I like to spread it out on a baking sheet so it cools faster and doesn’t get mushy.
Step 2: Whip Up the Dressing
Pour ½ cup extra-virgin olive oil, ¼ cup balsamic vinegar, and 1 tablespoon Dijon mustard into a mason jar. Add a pinch of kosher salt and fresh cracked pepper. Screw the lid on tight and shake vigorously until the dressing emulsifies into a smooth, slightly thick sauce. This dressing is the flavor magic that brings the whole salad together.
Step 3: Toss All the Ingredients Together
In a large salad bowl, combine the cooled quinoa with 1 cup pomegranate seeds, 2 cups roughly chopped baby arugula, 1 cored and chopped Gala apple, ½ cup chopped walnuts, ¾ cup crumbled feta, and ½ cup dried cranberries. Drizzle the dressing over and toss gently but thoroughly so every bite gets some love.
Step 4: Chill and Serve
Cover the salad and chill it for at least 45 minutes, or up to overnight. This gives the flavors a chance to marry and the quinoa to absorb the dressing. Just before serving, give it a quick toss to refresh the ingredients and enjoy that gorgeous medley of textures and flavors.
Top Tip
Over time, I found these little tweaks help make this salad stand out every time I prepare it—whether for myself or when guests come over.
- Toast Your Walnuts: Gently toast the walnuts in a dry skillet for a few minutes until fragrant to boost their flavor and crunch.
- Don’t Skip Cooling the Quinoa: If the quinoa is warm, the arugula wilts fast and the dressing can get oily. Cool it fully to keep everything crisp and fresh.
- Shake the Dressing Well: I always shake the jar vigorously right before drizzling to re-emulsify the dressing—it keeps the flavors balanced.
- Prep Ahead: Make the salad the night before holiday parties or dinner, and it will taste even better the next day!
How to Serve Pomegranate Arugula Quinoa Salad Recipe
Garnishes
I usually sprinkle a few extra pomegranate seeds on top for added color and a little fresh herb like mint or parsley to brighten the plate. Sometimes, a quick zest of lemon over the salad before serving adds a lovely zing too.
Side Dishes
This salad pairs beautifully with simple grilled chicken or fish for a light yet satisfying meal. On its own, it works great alongside crusty artisan bread or as a colorful side at any holiday feast.
Creative Ways to Present
For a special occasion, try serving the salad in individual mason jars or hollowed-out apples for a charming, rustic touch. I once arranged it in a large festive bowl and topped with pomegranate arils and a few edible flowers to wow my guests!
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the fridge. Since the salad soaks up the dressing over time, I like to reserve a bit of extra dressing to toss in just before serving again to brighten it back up.
Freezing
This salad doesn’t freeze well because the arugula and apples lose their texture when thawed. I recommend enjoying it fresh or refrigerated.
Reheating
Because it’s a cold salad, I usually just eat leftovers chilled. If you prefer it a bit warmer, let it come to room temperature first, but avoid microwaving or heating it, as that wilts the arugula and softens the apples too much.
Frequently Asked Questions:
Absolutely! Simply omit the feta or replace it with a vegan cheese alternative or toasted seeds like pumpkin or sunflower for creaminess.
Cut the pomegranate in half and tap the back with a wooden spoon over a bowl to release the seeds. Doing this underwater in a bowl of water helps reduce the juice splatter and keeps the seeds fresh.
Yes! Making this salad the night before actually enhances the flavors. Just keep it covered in the fridge and toss right before serving.
You can swap balsamic vinegar for apple cider vinegar or red wine vinegar mixed with a touch of honey or maple syrup to maintain the sweet-tart balance.
Final Thoughts
This Pomegranate Arugula Quinoa Salad Recipe is one of those dishes I come back to again and again because it’s simple, stunning, and full of fresh flavors that feel special but never complicated. Whether you’re making lunch for yourself or bringing a crowd-pleaser to your next party, I’m confident you’ll find it just as addicting as I do. Give it a try—you might just discover your new favorite salad!
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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 festive Pomegranate Arugula Quinoa Salad that combines nutty quinoa, tangy pomegranate seeds, crisp apples, crunchy walnuts, and creamy feta, dressed with a zesty balsamic vinaigrette. Perfect for holiday gatherings or a refreshing nutritious meal.
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 1 cup dry quinoa under cold water, then cook according to package instructions, typically simmering in 2 cups water for about 20 minutes until fluffy. Set aside to cool completely.
- Prepare Dressing: In a mason jar or small container, combine ½ cup extra-virgin olive oil, ¼ cup balsamic vinegar, 1 tablespoon Dijon mustard, and season with kosher salt and black pepper to taste. Shake vigorously until the dressing is well emulsified.
- Assemble Salad: In a large bowl, add cooled quinoa, 1 cup pomegranate seeds, 2 cups chopped baby arugula, 1 chopped Gala apple, ½ cup chopped walnuts, ¾ cup crumbled feta, and ½ cup dried cranberries. Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
- Chill and Serve: Cover the salad and refrigerate for at least 45 minutes or up to overnight to allow flavors to meld. Toss again lightly before serving and adjust seasoning if needed.
Notes
- This salad is a holiday favorite thanks to its bright colors and varied textures.
- Make ahead by preparing the quinoa and chopping ingredients the day before; assemble and dress salad just before chilling.
- Substitute walnuts with pecans or almonds for different nutty flavors.
- Use fresh pomegranate seeds for the best tartness and crunch.
- For a vegan version, omit feta or substitute with a plant-based cheese alternative.
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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