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.

A white bowl is filled with a colorful quinoa salad on a white marbled surface. The salad has a grainy layer of light brown quinoa, topped with small pieces of white cheese, bright red pomegranate seeds, chunks of pale yellow apple, green arugula leaves, and dark red dried cranberries. A few pieces of walnuts add texture throughout. A wooden spoon rests on the right side of the bowl, partially in the salad. Around the bowl, loose quinoa grains, some arugula leaves, and pomegranate seeds are scattered, with a halved pomegranate showing deep red seeds in the upper part of the image. 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

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.

A close-up view of a white bowl filled with a quinoa salad layered with small cooked quinoa grains forming a light brown textured base, topped with scattered bright red pomegranate seeds, chunks of pale yellow apple pieces, dark dried cranberries, rough pieces of white feta cheese, green arugula leaves, and small brown walnut pieces. There is a wooden spoon resting on the bowl rim on the right side, placed on a white marbled surface. The colors are fresh and varied with a mix of soft and crunchy textures visible. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a small mound of cooked quinoa, a small white bowl filled with bright red pomegranate seeds, a loose pile of fresh baby arugula leaves roughly chopped, a crisp Gala apple cut into cubes, a small white bowl of chopped walnuts, a small white bowl of crumbled feta cheese, a small white bowl of dried cranberries, a small white bowl containing golden extra-virgin olive oil, a small white bowl with dark balsamic vinegar, and a small white bowl of smooth Dijon mustard, all arranged symmetrically and naturally 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: 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.

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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 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

Pomegranate Arugula Salad - Serving Suggestion

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:

Can I use different greens instead of arugula?

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).

How long does this salad keep in the fridge?

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.

Can I prepare this salad in advance for a party?

Yes! In fact, making it a day ahead allows the flavors to meld perfectly. Just toss it again before serving to refresh the ingredients.

What if I don’t have pomegranate seeds?

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!