Name: Pomegranate Arugula Quinoa Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
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, tangy, and full of delightful textures, the Pomegranate Arugula Quinoa Salad Recipe is one of those dishes that instantly feels like a celebration on your plate. Whether you're after a healthy lunch or a stunning holiday side, this salad nails that perfect balance of flavors with a fresh, crunchy twist.

A white bowl filled with a colorful quinoa salad that has about four layers visible: the base layer is light brown fluffy quinoa, mixed throughout with bright red pomegranate seeds, small cubes of pale yellow apple, dark red cranberries, white crumbled cheese, green arugula leaves, and pieces of walnuts. A wooden spoon rests on the right side inside the bowl, lifting some salad. Around the bowl on a white marbled surface are scattered pomegranate seeds, arugula leaves, walnut pieces, and two opened pomegranate halves showing glossy red seeds inside. A white cloth napkin is on the left edge 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

I've made this salad countless times, and it never fails to impress friends and family alike. It’s vibrant, easy to make, and packed with flavors you can’t get enough of. Plus, it’s a perfect dish to prep ahead and bring vibrant energy to any meal.

Flavor explosion: The combination of peppery arugula, sweet-tart pomegranate, crisp apple, and salty feta makes every bite exciting.
Effortless prep: You can cook quinoa in advance, then toss everything together when you want; perfect for busy days or entertaining.
Textural contrast: Crunchy walnuts and juicy seeds add amazing layers that keep your taste buds interested.
Versatile and vibrant: Serves as a great light main or a festive side, and it looks beautiful on any table.

In a white bowl on a white marbled surface, there is a layered salad made mostly of cooked quinoa, which forms the light brown grainy base. On top, there are small pieces of pale yellow apple, bright green arugula leaves scattered unevenly, deep red dried cranberries, and shiny ruby red pomegranate seeds adding bright splashes of color. Crumbled white cheese is sprinkled on the salad, mixing texture and color, along with rough-chopped walnuts adding brown crunchy bits across the top. A smooth wooden spoon rests on one side of the bowl, partially touching the salad. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a starring role, coming together for a salad that’s fresh, crunchy, and tangy—with just the right amount of richness. Shopping tip: grab the freshest pomegranate and baby arugula you can find for the best flavor, and don’t skip the Gala apple for its sweet crispness.

Flat lay of a small mound of fluffy cooked quinoa, a small white bowl filled with bright red pomegranate seeds, a handful of fresh, green baby arugula leaves roughly chopped, a crisp Gala apple quartered and chopped with visible red and yellow skin, a small white bowl of golden-brown chopped walnuts, a small white bowl containing crumbly white feta cheese, a small white bowl of deep red dried cranberries, a small white bowl of golden extra-virgin olive oil, a small white bowl of dark balsamic vinegar, and a small white bowl with smooth yellow Dijon mustard, all arranged in perfect symmetry 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: Adds a nutty, fluffy base rich in protein and fiber—make sure to rinse it well before cooking to avoid bitterness.
Pomegranate seeds: Bring juicy bursts of tartness and gorgeous ruby color that make the salad feel special.
Baby arugula: Peppery greens that contrast with sweet and savory ingredients—it's a game-changer in texture and flavor.
Gala apple: Offers sweetness and crunch; leave the skin on for added fiber and color.
Chopped walnuts: Toast them lightly first for extra depth and crunch, if you have time.
Feta cheese: Salty and creamy, it balances the sweetness perfectly.
Dried cranberries: Add chewy sweetness, complementing the fresh pomegranate.
Extra-virgin olive oil: The dressing’s smooth base giving richness and body.
Balsamic vinegar: Adds acidity and depth, brightening every bite.
Dijon mustard: A little kick that emulsifies the dressing beautifully.
Kosher salt and pepper: Essential for seasoning to taste and 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

What I love most is how easy it is to tweak this salad to suit your tastes or whatever you have on hand. Play around with nuts or fruit and adjust the dressing ingredients to make it your own—you'll quickly find your favorite combo.

Variation: I sometimes swap walnuts for pecans or almonds for a different crunch and flavor profile—it adds a lovely twist that keeps things interesting.
Dietary tweaks: For a dairy-free version, simply skip the feta or replace it with creamy avocado chunks.
Seasonal swaps: In the summer, I love adding fresh herbs like mint or basil for an herbaceous lift.

Step-by-Step: How I Make Pomegranate Arugula Quinoa Salad Recipe

Step 1: Cook the quinoa just right

Start by rinsing your quinoa under cold water to get rid of its natural bitterness. Cook it according to the package directions—usually simmering for about 15 minutes until the water is absorbed and the grains look translucent with their little tails showing. Spread it out on a plate or shallow pan to cool quickly; this step is key because warm quinoa can wilt your fresh greens.

Step 2: Shake up the dressing

The dressing is a simple yet flavorful combo. Toss extra-virgin olive oil, balsamic vinegar, Dijon mustard, salt, and pepper into a mason jar. Shake it vigorously until it turns smooth and slightly thickened. This emulsified dressing clings beautifully to the salad ingredients, giving every bite a balanced zing.

Step 3: Toss everything together

In your biggest bowl, combine the cooled quinoa, pomegranate seeds, chopped arugula, diced Gala apple, walnuts, crumbled feta, and dried cranberries. Pour over your dressing and toss gently but thoroughly so each ingredient gets coated. This is always the moment I look forward to—seeing all those colors and textures mingle.

Step 4: Chill & let flavors marry

Cover your salad and pop it in the fridge for at least 45 minutes. If you can, let it sit overnight—the flavors really meld together, and the dressing softens the arugula slightly, making it even more delicious. Just give it a quick toss right before serving to revive that fresh crunch.

Top Tip

Having made this recipe dozens of times, here are my best tips so you get it just right.

Rinse quinoa well: Skipping this step often results in a bitter taste—definitely rinse until water runs clear.
Let quinoa cool completely: Warm quinoa will steam your arugula and wilt the salad prematurely, so be patient here.
Shake dressing vigorously: An emulsified dressing coats ingredients better and avoids separation.
Chill the salad: Time in the fridge softens the arugula just enough and allows flavors to marry beautifully.

How to Serve Pomegranate Arugula Quinoa Salad Recipe

Pomegranate Arugula Salad - Serving Suggestion

Garnishes

I love topping this salad with a little extra crumbled feta just before serving for creaminess and a sprinkle of freshly cracked black pepper. Sometimes, a few more pomegranate seeds on top add an extra pop of ruby red sparkle that looks so tempting.

Side Dishes

This salad pairs beautifully with grilled chicken or fish for a light yet satisfying meal. I also like serving it alongside warm crusty bread or roasted root vegetables to round out a cozy dinner.

Creative Ways to Present

For holiday gatherings, I’ve served this salad inside hollowed-out pomegranate halves—it’s a stunning presentation conversation starter. Alternatively, layering it in a glass trifle bowl shows off all its colorful layers and makes for a festive centerpiece.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, where the salad keeps its freshness for up to 2 days. Just give it a quick toss to redistribute any dressing before digging back in.

Freezing

This salad isn’t ideal for freezing because the fresh ingredients like arugula and apples don’t freeze well—they’d become mushy upon thawing.

Reheating

Since it’s served cold, reheating isn’t necessary—just enjoy it straight from the fridge. If you prefer, you can let it sit at room temperature for 10-15 minutes to take the chill off before serving.

Frequently Asked Questions:

Can I use other greens instead of arugula?

Yes! Spinach, kale, or mixed baby greens all work well, though arugula gives that lovely peppery bite that balances the sweetness. If using kale, consider massaging it lightly with olive oil to soften.

How do I store leftover salad?

Store leftovers in an airtight container in the fridge for up to two days. Toss the salad before serving to redistribute flavors since the dressing may settle or pool at the bottom.

Can I make this salad vegan?

Absolutely. Simply omit the feta cheese or substitute it with a vegan cheese alternative or creamy avocado. This will keep the salad flavorful and plant-based.

Is it better to prepare this salad ahead of time?

Yes, preparing the salad ahead allows the flavors to blend wonderfully, especially if chilled overnight. Just toss it again before serving to freshen up the ingredients.

Final Thoughts

This Pomegranate Arugula Quinoa Salad Recipe really holds a special place in my cooking rotation. It’s the kind of dish that’s both nourishing and elegant without any fuss. I hope you feel inspired to give it a try and customize it to your heart’s content—because the joy is in sharing something fresh, bright, and wholesome with the people you love.