Fall Quinoa Salad

November 28, 2017 / By Foodland

Fall Quinoa Salad

Fresh, bright and full of flavor. This Fall Quinoa Salad is a delicious addition to your holiday dinner.
Course Salad, Side Dish
Cuisine Vegetables
Servings 4 Servings


  • 1 1/2 cups quinoa
  • kosher salt
  • 1 very crisp apple, such as Fuji, cored and diced or sliced
  • 0.5 cup quartered dried figs or cranberries
  • 0.25 cup fresh pomegranate seeds
  • 1 orange, segmented
  • 1 cup baby arugula leaves or baby spinach
  • 3 sprigs tarragon, leaves picked
  • 4 medium shallots, minced
  • 1 1/2 cups pecans or walnuts, toasted and roughly crumbled
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1 lemon, cut in half
  • Fresh cracked pepper, as needed


  1. In a medium pot, add quinoa and cover by at least 2 inches of cold water. Add enough salt to taste, bring to a boil over high heat, then reduce to a simmer and cook until the quinoa is tender. Drain and set aside or place in refrigerator.
  2. When ready to assemble. Combine cooked quinoa, apple, fig, pomegranate seeds, lemon, baby arugula, tarragon, shallots, and toasted pecans in a large serving bowl. Toss well.
  3. Drizzle with olive oil and the juice from the lemon. Season with salt and pepper and toss once more.


To Make Ahead: This salad can also be assembled fully in advance, as it improves with time as the ingredients marry flavors.
Optional: Prosciutto slices and or crumbled goat cheese or feta
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