Description
This festive quinoa salad is a holiday must! Loaded with so much flavor and crunch. Everything from leafy arugula, bright pomegranate, crunchy apples, and salty feta. Comes together effortlessly and can be made the night before.
Ingredients
Units
Scale
- 1 cup dry quinoa
- 1 cup pomegranate seeds
- 2 cups roughly chopped baby arugula
- 1 Gala apple, cored + 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 and pepper, to taste
Instructions
- Cook quinoa according to package directions. Set aside to cool completely.
- Prepare the dressing by adding all of the ingredients into a mason jar. Season with salt and pepper, to taste. Shake vigorously until combined.
- In a large bowl, combine the cooled quinoa, pomegranate seeds, arugula, apples, walnuts, feta, and cranberries. Drizzle with dressing and toss to combine.
- Cover and chill the salad for 45 minutes up to overnight. Give it a quick toss right before serving.
Notes
- Make Ahead: This is a great salad to make the night before. Hold off on adding arugula until ready to serve.
- Leftovers: Leftover salad will keep in the refrigerator for 3-4 days in an airtight container. The arugula does wilt down and apples slightly change color, but other than that the salad holds up well in the fridge.
Nutrition
- Serving Size:
- Calories: 355
- Sugar: 14.7 g
- Sodium: 183.5 mg
- Fat: 23.6 g
- Carbohydrates: 32.3 g
- Protein: 6.7 g
- Cholesterol: 12.5 mg
