Arugula Quinoa Salad

This Arugula Quinoa Salad is a burst of color and flavor! Peppery arugula and crunchy quinoa make the perfect base, topped with juicy citrus, toasted pistachios and crumbled feta for that salty-sweet balance. The honey poppyseed dressing ties it all together with a touch of sweetness and tang.

You will absolutely fall in love with this wintery Arugula Quinoa Salad. With it’s golden, crunchy quinoa and juicy citrus flavors, this salad brings a burst of brightness to your plate, proving that even in the cooler months, you can still enjoy a fresh, vibrant dish!

If you haven’t noticed yet, I’m a huge fan of salads, whether it’s Crispy Chickpea Cucumber Feta Salad, Thai Chicken Noodle Salad, or one of my personal favorites, Crispy Prosciutto Salad with Apples and Feta, I’m always craving something fresh, vibrant and full of flavor.

Why You’ll Love This Citrus Salad

• Toasted quinoa- Not only does it bring a satisfying crunch, but it’s also a great gluten-free alternative to croutons, so you can skip the bread without sacrificing texture.
• Juicy citrus flavors- For me, winter is all about citrus, and this salad gives you that burst of tangy sweetness while helping you get in that extra dose of vitamin C, perfect for boosting your immunity during the colder months.
• Poppyseed dressing- Sweet, delicious, and made with just a few simple ingredients, this honey poppyseed dressing pairs perfectly with this citrus salad.
• Customizable- You can easily swap out ingredients to suit your taste. Add nuts, seeds, or your favorite cheese for extra texture and flavor.
• Light yet filling- The quinoa makes it hearty enough to satisfy, while the fresh citrus and arugula keep it feeling light and refreshing.

Ingredient Notes and Substitutions

Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.

• Arugula- Its peppery flavor works great with the sweetness of the citrus. If you prefer a milder green, try spinach, kale, or mixed greens instead.
• Blood orange and navel oranges- Both bring a sweet, juicy citrus flavor. If you can’t find blood oranges, just use more navel or add other types of oranges like Cara Cara.
• Grapefruit- Gives a tangy, slightly bitter flavor. You can substitute with pomelo or another citrus if you want.
• Avocado- Make sure your avocados are ripe. To tell if their ripe, hold it in your hand and gently press. It should yield slightly, without feeling mushy.
• Quinoa- A protein-rich grain that adds great texture. I toss it with some olive oil and bake it in the oven to make it nice and crunchy. You can also use brown rice, farro or bulgar.
• Pistachios- Adds a rich, buttery, and slightly sweet flavor. You can toast them inside a dry skillet or buy them already roasted.
• Feta- Adds a salty, tangy and creamy flavor.
• Apple cider vinegar- A sour-tasting vinegar made from crushed fermented apples. You can also use champagne vinegar, white balsamic vinegar, or white wine vinegar.
• Olive oil- Use a good quality extra virgin olive oil.
• Shallot- Adds a mild, slightly sweet onion flavor.
• Garlic- Use fresh garlic for the best flavor.
• Dijon mustard- Gives the dressing a zesty kick and also helps emulsify it.
• Poppy seeds- You can find these in the spice section at the grocery store. If they’re not available, you can omit them. The salad dressing will still taste fantastic!

Step By Step Instructions

STEP 1: Bake the quinoa. Preheat oven to 375°F. Then, spread the cooked quinoa evenly on a parchment lined baking sheet. Drizzle with the olive oil and season with salt. Mix together with a spatula. Then, bake for 25-30 minutes, stirring every 10 minutes, until golden and crispy.

STEP 2: Prepare the dressing. In a small bowl, whisk together the vinegar, honey, dijon, poppy seeds, shallots, garlic, and a pinch of salt and pepper. Then, gradually add the olive oil, whisking continuously until the dressing is emulsified.

STEP 3: Toast the pistachios. In a dry skillet over medium heat, toast the chopped pistachios for 2-3 minutes, stirring frequently until they are fragrant and lightly browned. Remove from heat and let them cool completely.

STEP 4: Peel the citrus. Place the fruit on a stable cutting board. Then, use a sharp knife to slice off the top and bottom ends to create a flat surface. Stand the fruit upright and slice downward, following the natural curve of the fruit, to remove a strip of peel.

Rotate the fruit slightly and repeat until all the peel and pith is removed. Place the fruit on its side and slice into 1/4-inch slices. Set aside.

STEP 5: Assemble the salad. Add the arugula to a large salad bowl. Arrange the citrus segments on top of the greens. Drizzle a small amount of dressing over the salad. Gently toss to combine, ensuring all the ingredients are well-coated. Then, top with crispy quinoa, diced avocado, crumbed feta, and toasted pistachios.

Expert Tips

• Perfectly crisp quinoa. Make sure the quinoa is spread evenly in a single layer on a large baking sheet lined with parchment paper. This helps it crisp up instead of steaming. As the quinoa bakes, stir every 10 minutes to ensure even browning and prevent any pieces from burning.
• Use a salad spinner for ultra-crisp arugula. Even if your arugula looks dry, give it a spin in a salad spinner before assembling the salad. This removes any lingering moisture that could make the leaves clump together.
• Swap the pistachios for other nuts. If you want a different crunch, try toasted almonds, chopped pecans, toasted pine nuts, or even sunflower or pumpkin seeds.
• Brighten up the dressing with a touch of zest. For extra citrus flavor, add a bit of finely grated orange or lemon zest to the dressing. You can use a microplane for this.

Make Ahead and Storage

When prepping this Arugula Quinoa Salad ahead of time, it’s best to keep each component separate to maintain their textures. You can make the honey poppyseed dressing in advance and store it in a sealed jar in the fridge for up to a week. Just give it a shake before using.

For the crispy quinoa, let it cool completely, and store in an airtight container at room temperature for 3 to 4 days so it stays crunchy. When you’re ready to serve, simply assemble the arugula with the remaining ingredients and drizzle on the dressing.

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