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arugula quinoa salad in a white bowl with wooden utensils and dressing on the side
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Baby Arugula Quinoa Salad

This Baby Arugula Quinoa Salad is the perfect lunch or side dish. It's packed with hearty quinoa and nuts to give it protein and fibre. Add some salmon, chicken or tofu to transform it into dinner!

Course Lunch, Salad
Cuisine American
Keyword Arugula, Baby, Cherry Kale Salad, kale, Quinoa
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Fraîche

Ingredients

Salad Ingredients:

  • 6 cups loosely packed arugula*
  • 3 cups cooked cooled quinoa
  • ½ cup dried cranberries (I use the Patience unsweetened organic)
  • ½ cup toasted pumpkin seeds
  • ½ cup toasted sliced almonds
  • 2/3 cup feta cheese, crumbled
  • salt and pepper to taste

Dressing:

  • 1 tablespoon honey
  • 1 clove garlic, crushed
  • 1 ½ tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • juice of 1 lemon
  • 1/3 cup avocado oil (or other neutral oil like canola oil)

Instructions

  1. Combine all of the salad ingredients together in a large bowl and toss together.

  2. In a mason jar, small bowl or tall glass, combine the dressing ingredients except for the avocado oil.  Whisk together, and add the oil in a slow stream while whisking (I use an Aerolatte, they are the BEST for making salad dressings we use it every day but a simple whisk will work - or shake in a lidded container).

  3. Toss the dressing with the salad, season with salt and pepper to taste and serve.

Recipe Notes

*baby kale can also be substituted here