Bright, crunchy, and bursting with fresh flavors, this Pomegranate Arugula Quinoa Salad Recipe is an absolute delight to make and eat. It balances the peppery bite of arugula with sweet apples and tangy pomegranate seeds — honestly, it’s like a party in your mouth!

A white bowl filled with a quinoa salad that has visible small beige quinoa grains as the base layer. On top, there are scattered small red pomegranate seeds, white crumbles of cheese, light yellow cubes of apple, green arugula leaves, and some darker brown nuts. A wooden spoon rests inside the bowl, slightly mixing the salad. Around the bowl, there are some pieces of quinoa, green arugula leaves, and a pomegranate cut into sections showing bright red seeds. The bowl is placed on a white marbled surface with a light, textured cloth nearby. 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 made this salad for a holiday gathering last year, and it disappeared so fast I knew I had to share the recipe. It’s not just colorful and festive — it’s got layers of flavor and textures that keep you coming back for more.

Super Nutritious: Quinoa packs protein and fiber, making this salad both healthy and filling.
Easy to Prepare: With no complicated steps, you can whip this up ahead of time and chill it for when you’re ready to eat.
Flavorful Contrasts: Sweet, salty, peppery, and tangy — every bite feels like a flavor adventure.
Perfect for Any Occasion: Whether it’s a weekday lunch or a festive party, this salad fits right in.

A white bowl filled with a layered quinoa salad, starting with a base of light beige quinoa grains, topped with diced pale yellow apple pieces scattered evenly throughout. Bright red pomegranate seeds and dark red dried cranberries are mixed on the top, adding bursts of color. There are small chunks of white feta cheese and chopped brown walnuts spread on the salad, with fresh green arugula leaves placed on top. On the right side of the bowl, a woman's hand holds a light wooden spoon partially resting in the salad. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This salad is a blend of wholesome, fresh ingredients that play off each other beautifully. Picking the freshest produce, especially the arugula and pomegranate seeds, really makes a difference. Here’s why each ingredient shines in this recipe:

Flat lay of dry quinoa grains heaped in a small white ceramic bowl, bright red pomegranate seeds in another small white bowl, a handful of fresh baby arugula leaves loosely arranged, a crisp Gala apple sliced into chunks with skin on placed next to it, chopped walnuts scattered neatly, crumbled white feta cheese in a small white bowl, shiny dried cranberries in another small white bowl, extra-virgin olive oil in a small white bowl showing golden liquid, balsamic vinegar in a separate small white bowl with dark rich color, a dollop of smooth Dijon mustard in a small white bowl, all ingredients perfectly spaced with balanced symmetry, 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: Nutty and fluffy, quinoa serves as the hearty base while adding protein and texture.
Pomegranate seeds: These juicy gems bring bright tartness and a satisfying pop in every bite.
Baby arugula: With its peppery notes, arugula balances the sweetness from fruit perfectly.
Gala apple: Crisp and mildly sweet, adds crunch and a fresh layer of flavor.
Walnuts: Their earthy bitterness and crunch give the salad extra depth.
Feta cheese: Creamy and salty, feta creates richness and contrast.
Dried cranberries: Tart and chewy, they complement the fresh pomegranate with a different texture.
Extra-virgin olive oil: Smooth and fruity, it melds the dressing ingredients together.
Balsamic vinegar: Adds tang and a subtle sweetness that ties the salad flavors together.
Dijon mustard: Gives the vinaigrette a gentle kick and body to help it cling to the salad.
Kosher salt and pepper: Essential for seasoning and enhancing the natural 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’m a fan of swapping a few things depending on the season or what’s in my pantry. This salad is wonderfully flexible — add nuts, switch up the fruit, or even play with the greens.

Variation: I sometimes use pecans instead of walnuts for a sweeter crunch, and it adds a lovely twist that my family loves.
Greens swap: If you don’t have arugula, baby spinach or mixed salad greens work just as well.
Vegan option: Skip the feta or substitute with a tangy vegan cheese to keep it plant-based.
Extra protein boost: Add grilled chicken or chickpeas if you want a more substantial meal.

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

Step 1: Cook the Quinoa Perfectly

Start by cooking your quinoa according to the package instructions. I usually rinse mine first to remove any bitterness, then simmer gently. Once cooked, spread it out on a tray to cool quickly — this helps keep the salad from getting soggy later.

Step 2: Whisk up the Zesty Dressing

Throw the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper into a jar. Give it a really good shake until it emulsifies and becomes silky. The tangy dressing ties this salad together beautifully.

Step 3: Toss Your Ingredients Gently

In a big bowl, mix the cooled quinoa, arugula, pomegranate seeds, chopped apples, walnuts, feta, and dried cranberries. Drizzle your dressing over, then gently toss everything so the salad is evenly coated but the arugula doesn’t bruise.

Step 4: Chill and Serve

Cover the salad and chill it for at least 45 minutes or up to overnight — this resting time lets the flavors meld. Just before serving, give it a quick toss and maybe add a pinch more salt or pepper if needed.

Top Tip

From my experience making this salad multiple times, these simple tips really boost your results and make the process easier.

Rinse Quinoa Thoroughly: This avoids that dusty coating that some quinoa has and improves flavor and texture overall.
Cool Quinoa Completely: Warm quinoa wilts the greens and drowns the salad — spread it out on a baking sheet to speed cooling.
Gentle Tossing: Use a large bowl and a light hand so your arugula stays fresh and not bruised or mushy.
Adjust Dressing Before Serving: After chilling, taste again and tweak salt, pepper, or vinegar — flavors mellow in the fridge.

How to Serve Pomegranate Arugula Quinoa Salad Recipe

Pomegranate Arugula Quinoa - Serving Suggestion

Garnishes

I love adding a sprinkle of extra pomegranate seeds and a few whole walnut halves on top just before serving. Sometimes I crumble a little more feta on for that salty punch. Fresh herbs like mint or parsley can add a lovely burst of freshness, too.

Side Dishes

This salad pairs beautifully with grilled chicken, salmon, or even a simple roasted vegetable dish. For a lighter meal, I serve it alongside warm pita bread and hummus — it balances the flavors perfectly.

Creative Ways to Present

For special occasions, I like serving this salad in hollowed-out apple halves or small decorative bowls to show off those vibrant colors. It’s a simple trick that impresses guests and makes the salad feel even more festive.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 2 days. The salad keeps its texture well, but the arugula may soften a bit — a quick toss freshens it right back up for a second round.

Freezing

I don’t recommend freezing this salad because the fresh fruits and greens don’t thaw well, but you can freeze cooked quinoa separately if you want to prep in bulk.

Reheating

Since it’s a salad, I enjoy it cold or at room temperature. If you want to warm the quinoa, you can heat it gently on the stovetop before mixing in the other ingredients, but remember to add the dressing and fresh components afterward.

Frequently Asked Questions:

Can I use a different grain instead of quinoa?

Absolutely! Bulgur wheat or couscous are good substitutes if you prefer, though quinoa gives you that great protein boost and a slightly nutty flavor that pairs perfectly here.

How do I remove pomegranate seeds easily?

One of my favorite tricks is to cut the pomegranate in half, hold it over a bowl, and tap the back with a wooden spoon to release the seeds quickly without the mess. Doing this over a bowl of water helps the seeds sink and the pith floats for easy separation.

Can I make this salad vegan?

Yes! Simply omit the feta cheese or use a plant-based feta alternative to keep the delicious tang without dairy. The salad’s texture and flavors still shine beautifully.

How far in advance can I prepare this salad?

You can prepare the salad and dressing separately up to a day ahead. Toss everything together just before serving or let it chill combined for maximum flavor — just give it a gentle toss before plating.

Final Thoughts

This Pomegranate Arugula Quinoa Salad Recipe has become one of my go-to dishes whenever I want something healthy, vibrant, and a little special. It's one of those recipes that looks impressive but comes together so easily — trust me, you’ll want to have this one in your regular rotation.