Bright, fresh, and packed with a mix of textures and flavors, this Pomegranate Arugula Quinoa Salad Recipe is one of those dishes that instantly feels like a celebration on your plate. It’s the perfect combo of peppery greens, sweet-tart fruit, crunchy nuts, and creamy cheese—all tossed in a tangy homemade dressing that pulls everything together.
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Why You'll Love This Recipe
This Pomegranate Arugula Quinoa Salad Recipe quickly became a favorite in my kitchen because it’s not just vibrant and nutritious—it’s also incredibly easy to pull together. Plus, it’s a crowd-pleaser whether you’re making it for family dinners or holiday gatherings.
- Fresh, flavor-packed ingredients: The mix of pomegranate seeds, apples, and arugula creates a balance of sweet, peppery, and tangy notes you’re going to crave.
- Simple yet elegant dressing: Made in a mason jar, it’s quick to whisk up and coats the salad beautifully without overpowering the other ingredients.
- Versatile and make-ahead friendly: It tastes even better after chilling, making it great for meal prep or party hosting stress-free.
- Nutrition-packed: Combining quinoa, nuts, and fresh produce means you’re getting a satisfying salad that’s loaded with protein and fiber.
Ingredients & Why They Work
Every ingredient here plays a role in making this salad sing. From the crunchy walnuts to the creamy feta and juicy pomegranate seeds, each adds texture and flavor, so pick fresh, quality ingredients to get the best results.
- Quinoa: This protein-rich grain forms the hearty base; make sure to rinse it before cooking to avoid bitterness.
- Pomegranate seeds: They bring juicy bursts of sweetness and a pop of color that’s simply irresistible.
- Baby arugula: Its peppery flavor adds a nice bite and freshness that balances the sweeter elements.
- Gala apple: Choose crisp apples; they provide crunch and a subtle sweetness that complements the salad.
- Walnuts: Lightly toasted walnuts add a toasty, crunchy contrast—don’t skip the toasting step if you can!
- Feta cheese: Salty and creamy, feta adds richness without being overpowering.
- Dried cranberries: These add tartness and chewiness to enhance the salad’s complexity.
- Extra-virgin olive oil: Use good-quality oil to make the dressing smooth and flavorful.
- Balsamic vinegar: It adds a slight tang and sweetness that ties all the flavors together.
- Dijon mustard: Just a touch adds depth and helps the dressing emulsify beautifully.
- Kosher salt and pepper: Essential for seasoning and balancing all the flavors.
Make It Your Way
I love mixing things up with this salad depending on what I have on hand or the season. It’s a great base recipe that welcomes your own spin!
- Variation: Sometimes I swap out the walnuts for pecans or almonds just to give it a different crunch and flavor profile—either way, it works beautifully.
- Dietary tweaks: For a dairy-free version, simply omit the feta or use a nut-based cheese alternative, and you’re still all set.
- Seasonal swaps: In winter, swapping apples for pears or adding roasted sweet potato cubes adds warmth and heartiness.
Step-by-Step: How I Make Pomegranate Arugula Quinoa Salad Recipe
Step 1: Cooking and Cooling the Quinoa
Start by cooking your quinoa according to the package instructions. Remember to rinse the quinoa well before cooking—it helps remove the natural coating called saponin, which can taste bitter. Once cooked, spread it out on a plate or tray so it cools faster, and make sure it’s completely cooled before adding it to the salad. Warm quinoa can wilt the arugula and other fresh ingredients, so patience here really pays off.
Step 2: Shake Up the Dressing
Pop the extra-virgin olive oil, balsamic vinegar, Dijon mustard, salt, and pepper into a mason jar. Seal it and shake vigorously until everything is well combined and emulsified. This quick dressing is so simple but packs a punch of flavor. Plus, shaking it up just before tossing makes your salad bright and fresh.
Step 3: Toss it All Together
In a large bowl, combine your cooled quinoa, pomegranate seeds, baby arugula, chopped Gala apple, toasted walnuts, crumbled feta, and dried cranberries. Drizzle the dressing over it all and toss gently but thoroughly so every bite is bursting with flavor. I like to use tongs here for a gentle toss that keeps the arugula crisp.
Step 4: Chill and Serve
Cover the salad and refrigerate for at least 45 minutes, though you can prep it the night before. This chilling time lets the flavors marry beautifully and the textures soften just right. Before serving, give it a quick toss to redistribute any settled dressing or ingredients.
Top Tip
I’ve made this salad countless times, and a few small tricks really boost the final result. These tips helped me avoid common bumps and get a salad everyone loves!
- Rinse quinoa thoroughly: It’s a simple step that keeps your salad tasting fresh and not bitter.
- Toast walnuts: Toasting them for just a few minutes in a dry pan brings out their natural oils and crunch, making a real difference.
- Chill the salad: Giving it time in the fridge lets the dressing soak into the quinoa for better flavor and texture harmony.
- Use a mason jar for dressing: It’s the easiest way to get a perfectly emulsified dressing without any extra cleanup.
How to Serve Pomegranate Arugula Quinoa Salad Recipe
Garnishes
I love sprinkling a few extra pomegranate seeds and walnuts on top right before serving—that little pop of color and crunch always gets compliments. Sometimes I add a tiny drizzle of balsamic glaze for a pretty finishing touch.
Side Dishes
This salad pairs wonderfully with grilled chicken or salmon for a light, balanced meal. It’s also fantastic alongside warm soup or roasted vegetables if you’re aiming for a vegetarian spread.
Creative Ways to Present
For special occasions, I’ve served this salad layered in a clear glass trifle bowl so the vibrant colors show through—it’s visually stunning. You could also pack it in mason jars for picnics or potlucks to keep it fresh and portable.
Make Ahead and Storage
Storing Leftovers
Store leftover salad in an airtight container in the fridge. It keeps really well for up to 2 days, but after that, the arugula can start to wilt and the apples may brown—though a squeeze of lemon juice before storing helps slow browning.
Freezing
I don’t recommend freezing this salad because the fresh ingredients like arugula, apples, and feta don’t hold up well. You’ll lose that crisp, fresh texture which is key to this recipe’s charm.
Reheating
This salad is best enjoyed cold or at room temperature. If your quinoa was freshly cooked and cooled, you could enjoy leftovers without reheating. If you’re adding warm protein on the side, just keep the salad chilled and serve separately.
Frequently Asked Questions:
Absolutely! While arugula adds a nice peppery bite, you can swap it with baby spinach, mixed salad greens, or even kale (though kale will need to be massaged to soften it).
Stored in an airtight container, the salad stays fresh for about 2 days. After that, some ingredients like arugula and apples may start to wilt or brown, so it’s best enjoyed fresh.
Yes! In fact, making it a day ahead allows the flavors to meld perfectly. Just toss it again before serving to refresh the ingredients.
You can substitute fresh pomegranate seeds with dried cranberries for sweetness or even chopped fresh grapes for a juicy burst. However, the signature tart crunch of pomegranate adds a unique touch that’s worth trying when you can.
Final Thoughts
This Pomegranate Arugula Quinoa Salad Recipe has become my go-to when I want something that feels wholesome yet festive, simple but with lots of flavors and textures that keep you coming back for more. I hope you enjoy making it as much as I do—it’s a beautiful way to brighten up any meal and impress your friends with minimal effort!
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Pomegranate Arugula Quinoa Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 36 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and festive Pomegranate Arugula Quinoa Salad featuring a mix of tangy pomegranate seeds, fresh arugula, crisp Gala apples, crunchy walnuts, creamy feta, and sweet dried cranberries, all tossed in a zesty balsamic Dijon dressing. Perfect for a healthy lunch or as a colorful side dish during holiday meals.
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 tablespoon Dijon mustard
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Cook Quinoa: Rinse the quinoa under cold water, then cook it according to the package directions, usually simmering in water for about 15-20 minutes until the grains are tender. Set aside to cool completely.
- Make Dressing: In a mason jar, combine the extra-virgin olive oil, balsamic vinegar, Dijon mustard, salt, and pepper. Secure the lid and shake vigorously until the dressing is well emulsified.
- Assemble Salad: In a large bowl, add the cooled quinoa, pomegranate seeds, chopped arugula, chopped Gala apple, walnuts, crumbled feta, and dried cranberries. Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
- Chill and Serve: Cover the salad and chill in the refrigerator for at least 45 minutes or up to overnight to allow flavors to meld. Give the salad a quick toss before serving.
Notes
- This salad is perfect for holiday gatherings with its festive colors and combination of flavors.
- Quinoa can be cooked a day in advance to save time during meal prep.
- Substitute walnuts with pecans or almonds for a different crunch.
- Feta can be replaced with goat cheese or left out for a dairy-free version.
- For added sweetness, drizzle a bit of honey into the dressing if desired.
Nutrition
- Serving Size: 1 cup
- 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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