Pomegranate Quinoa Salad with Candied Almonds

Treat yourself to something special with this delicious Pomegranate Quinoa Salad with Candied Almonds! This simple yet flavorful dish is a perfect combination of sweet and crunchy almonds, juicy pomegranate seeds, and fluffy quinoa - topped off with a zippy dressing. This unique flavor experience will have you coming back for more.

If you are looking for a salad that will wow your sense, this Pomegranate Quinoa Salad is just what you are looking for.

Featuring a delightful mix of juicy pomegranate seeds, fluffy quinoa and the perfect hint of sweetness from candied almonds, this delectable dish will transport you to an inviting feast for all the senses.

Serve it at room temperature or cold for an irresistible addition to your mealtime - deliciousness guaranteed! So come along on a flavorful journey and treat yourself to something special - no matter what the occasion.

Ingredients Needed

• Sugar: I used plain organic sugar, but you can use your preferred sweetener. A sugar-free alternative like monk fruit works just fine.
• Almonds: Marcona almonds are really something special in this recipe, but you can use regular almonds if that is what you have.
• Vinegar: A blend of pomegranate vinegar and balsamic vinegar gives the dressing a delicious flavor. If you don't stock pomegranate vinegar in your kitchen, just use more balsamic - it will still be delicious!
• Mustard: Dijon mustard adds a nice zing to the dressing. You could use brown mustard if you prefer.
• Garlic, Salt & Pepper: All these ingredients are classics that add depth and flavor to the dressing.
• Olive Oil: Extra virgin olive oil is best for making vinaigrette.
• Salad Greens: Mixed salad greens make a good foundation for this salad, but you can use whatever you have on hand. Spinach, kale, and arugula are all great choices!
• Quinoa: Cook up some quinoa to add protein and heft to the salad. You can use any grain you like - millet, farro and brown rice would all work nicely.
• Pomegranate Seeds: Fresh pomegranate seeds add a delicious burst of flavor and texture to the salad.
• Goat Cheese (optional): Crumble some goat cheese atop the salad for an extra indulgent touch! Omit it if you would like to keep the salad vegan.

Tips & Tricks

• Take my advice - double the recipe for the almonds because there is a really good chance that your family (or maybe you!) will snack on them before you get them onto the salad.
• If almonds aren’t your thing, use cashews, walnuts, or pecans.
• Add roasted vegetables (such as butternut squash or sweet potatoes) to the salad for a heartier meal.
• For a vegan pomegranate quinoa salad, simply omit the goat cheese.

Frequently Asked Questions 

When are pomegranates available?

Pomegranates are usually in season from September to February, but you can find them in many stores throughout the year.

Can you eat pomegranates in salad?

Absolutely! Pomegranates are a fantastic addition to salads, as they offer a delicious burst of flavor and texture. As an added bonus, they also provide plenty of antioxidants, vitamins, and minerals. Try adding them to this quinoa salad for a flavorful and nutritious meal!

What does pomegranate vinaigrette taste like?

Pomegranate vinaigrette has a sweet-tart flavor, with notes of balsamic and dijon mustard. It pairs perfectly with the ingredients in this salad, creating a flavorful and balanced meal. Enjoy!  

Storage

Store leftover quinoa salad in a sealed container in the refrigerator for up to four or five days.

You May Also Like

• Turmeric Quinoa with Pomegranates and Walnuts
• Roasted Acorn Squash, Quinoa & Pomegranate Salad
• Chicken, Pomegranate & Cashew Quinoa Salad

Tools Needed

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• Parchment Paper
• Pastry Brush
• Small Saucepan
• Blender

Print Recipe

5 from 1 vote

Pomegranate Quinoa Salad with Candied Almonds

This healthy Pomegranate Quinoa Salad with Goat Cheese is one of those recipes you will make over and over! It is naturally gluten free and easily made vegan.

Prep Time20 mins

Cook Time10 mins

Total Time30 mins

Course: Salad

Cuisine: American, Gluten Free, Healthy, Quinoa

Diet: Vegetarian

Servings: 8

Calories: 318kcal

Author: Wendy Polisi

Ingredients

Almonds

• ¼ cup sugar or sweetener of choice
• 2 tablespoons water
• ½ cup Marcona Almonds (you can use regular almonds too)

Pomegranate Vinaigrette

• ¼ cup Pomegranate Vinegar or more balsamic vinegar
• ¼ cup Balsamic Vinegar
• 1 tablespoon dijon mustard
• 1 tablespoon sugar or sweetener of choice
• 2 cloves garlic minced
• ½ teaspoon sea salt
• ¼ teaspoon fresh ground pepper
• ½ cup extra virgin olive oil

Salad

• 10 ounces mixed salad greens chopped
• 2 cups cooked quinoa
• ½ cup pomegranate seeds
• 4 ounces goat cheese optional

Instructions

• Line a baking sheet with parchment paper.
• In a small sauce pan, combine sugar and water. Bring to a boil over medium high and cook for 3 to 5 minutes, until lightly golden. (You can use a wet pastry brush to brush down the sugar crystals that accumulate on the side of the pan.)  Remove from heat and stir in almonds. Transfer to prepared baking sheet and allow to cool. Use a knife and coarsely chop.
• Make dressing by combining vinegars, mustard, sugar, garlic, salt and pepper in a blender. Process until smooth. Add olive oil in a steady stream. Process until emulsified.
• In a large bowl combine chopped salad greens and quinoa. Stir in pomegranate seeds and goat cheese. Toss with desired amount of dressing. Top with almonds and serve.

Notes

If you don't have Pomegranate Vinegar,  use ½ cup Balsamic Vinegar.

Nutrition

Calories: 318kcal | Carbohydrates: 24g | Protein: 7g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 234mg | Potassium: 242mg | Fiber: 2g | Sugar: 11g | Vitamin A: 550IU | Vitamin C: 9.5mg | Calcium: 59mg | Iron: 1.7mg