Pomegranate Quinoa Salad with Candied Almonds

Square Photo of Pomegranate Quinoa Salad and a fresh pomegranate in the corner.

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.

Course Salad

Cuisine American, Gluten Free, Healthy, Quinoa

Diet Vegetarian

Prep Time 20

Cook Time 10

Total Time 30

Servings

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