Quinoa Arugula Salad with Pomegranate
Super fun and fabulously delicious quinoa and arugula salad. Hearty roasted squash with cozy spices, plus pomegranate seeds and peas makes this fall salad satisfying enough for a meal or serve it as a salad or side dish.
Servings: 6
Calories: 347kcal
Equipment
Ingredients
- 1 cup dry quinoa 3 cups cooked
- 2 delicata squash
- 1 tablespoon olive oil
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 tsp coriander
- ½ teaspoon sea salt
- 5 oz arugula 4-5 cups
- 3 cups shredded cabbage about ½ head
- 1 shallot thinly sliced
- 1 cup frozen peas
- 1 pomegranate about 1 cup pomegranate arils
Maple Vinaigrette:
- ¼ cup olive oil
- 2 tablespoon apple cider vinegar
- 2 teaspoon maple syrup
- 2 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ¼ teaspoon garlic powder
Instructions
Directions:
- Preheat oven to 400 degrees.
- Cook quinoa: Rinse quinoa in a sieve. Combine with 2 cups water in small saucepan. Bring to boil, then reduce to simmer and cook, uncovered for 15 minutes. Sprinkle with salt and pepper to taste and fluff with a fork.
- Roast squash: Wash outside of squash and pat dry. Trim off stem end and then cut in half lengthwise. Scoop out seeds. A grapefruit spoon makes this easier. Cut each half into long strips and then across to make small cubes, about ¼" in size. Place on rimmed baking tray. Drizzle with olive oil, sprinkle with cinnamon, cumin, coriander and salt. Mix well. Roast in preheated oven for 15 minutes.
- Make maple vinaigrette: whisk together olive oil, vinegar, maple syrup, mustard, cinnamon, garlic powder and salt. Or, place all ingredients in a jar with tight fitting lid and shake vigorously until well blended.
- Thinly slice cabbage and shallot, remove seeds from pomegranate.
- Arrange arugula on bottom of serving platter. Pile on the roasted squash, quinoa, pomegranate seeds, cabbage, peas and shallot. Pour on maple salad dressing and mix well.
Notes
Arugula: Use any hearty greens like kale, collards, or chard.
Maple vinaigrette: store any extra dressing in an airtight container in the refrigerator for up to 2 weeks.
Storage: Salad will stay good in the fridge for 4-5 days. Arugula may start to wilt after 2 days, though a heartier green like kale will hold up well for the 4-5 days.
Nutrition
Serving: 1g | Calories: 347kcal | Carbohydrates: 50g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Sodium: 341mg | Potassium: 1042mg | Fiber: 9g | Sugar: 15g | Vitamin A: 2854IU | Vitamin C: 50mg | Calcium: 129mg | Iron: 4mg