Arugula Quinoa Pear Salad
This arugula quinoa pear salad with pomegranate and feta cheese might seem fancy, but in reality it’s so easy to put together. Since both pears and pomegranate are in season right now, if you have them on hand, this could be your clean-out-the-fridge salad. Combine them with peppery arugula, salty feta and roasted walnuts and make yourself a low-effort salad that looks like a total showstopper. Plus, add quinoa to make it a full meal on its own. Although there are quite a few different ingredients, everything balances together. The spicy green, the salty cheese, the sweet pear and the tart pomegranate arils blend through a garlicy vinaigrette. And it’s the beautiful pairing of garlic, feta and mint that gives the fresh finishing touch. Lastly, roasting the walnuts is completely optional, but it’s a simple step that makes a difference, adding a depth of flavor.
INGREDIENTS
Salad
4-5 handfuls arugula / about 100 grams
1/4 cup quinoa
1 medium pear
1/4 cup crumbled feta / about 50 grams
1/4 cup chopped roasted walnuts
3-4 tbsp pomegranate arils
6-8 mint leaves
Dressing
2 tbsp olive oil
1/2 tbsp balsamic vinegar
1/2 tbsp lemon juice
1 garlic clove
1/2 tsp Dijon mustard
1/2 tsp salt
INSTRUCTIONS
Step 1
First, preheat the oven at 320o F or 160o C. Then, on the stovetop, bring 1/2 cup of water in a saucepan to a boil over medium/high. Add the quinoa – and a small pinch of salt – to the boiling water and let it simmer over medium/low for about 10 minutes, until softened.
Step 2
Meanwhile, lightly roast the walnuts in the preheated oven for 6-8 minutes, until fragrant. Once the quinoa is ready, remove it from the heat, set aside and let it steam, so that the water evaporates completely. After that, spread it on a baking sheet to speed up the cooling process.
Step 3
At the same time, gather the other ingredients: chop the walnuts, crumble the feta, deseed the pomegranate and cut the mint leaves into strips. Then, prepare your arugula: discard any yellow leaves, wash it to remove any dirt and spin it so that it is completely dry. Lastly, wash the pear and cut it into bite-sized cubes.
Step 4
Now it’s the time to prepare the dressing. Mince the garlic and let it marinade into the acidic elements, then mix all the ingredients together until emulsified. Arrange the salad on a serving plate, placing the arugula first and topping it with the rest of the ingredients. Finally, drizzle the arugula quinoa pear salad with the dressing and enjoy!
Arugula Quinoa Pear Salad
Ingredients
Salad
- 4-5 handfuls arugula
- 1/4 cup quinoa
- 1 pear medium
- 1/4 cup feta crumbled
- 1/4 cup walnuts roasted, chopped
- 3-4 tbsp pomegranate arils
- 6-8 leaves mint
Dressing
- 2 tbsp olive oil
- 1/2 tbsp balsamic vinegar
- 1/2 tbsp lemon juice
- 1 clove garlic
- 1/2 tsp Dijon mustard
- 1/2 tsp salt
Instructions
- Preheat the oven at 320o F or 160o C. Bring 1/2 cup of water in a saucepan to a boil over medium/high. Add the quinoa – and a small pinch of salt – to the boiling water and let it simmer over medium/low for about 10'.
- Lightly roast the walnuts in the preheated oven for 6'-8'. Remove the quinoa from the heat, set aside and let it steam, so that any water evaporates completely. Spread it on a baking sheet to speed up the cooling process.
- Gather the other ingredients: chop the walnuts, crumble the feta, deseed the pomegranate and cut the mint leaves into strips. Prepare your arugula: discard any yellow leaves, wash it to remove any dirt and spin-dry it. Last, wash the pear and cut it into small cubes.
- Prepare the dressing: mince the garlic and let it marinade into the acidic elements, then mix all the ingredients together until emulsified. Arrange the salad on a serving plate, place the arugula first and top it with the rest of the ingredients. Drizzle the salad with the dressing and enjoy!
