Arugula and Quinoa Salad with Pomegranate, Asparagus, and Goat Cheese

Arugula and Quinoa Salad with Pomegranate, Asparagus, and Goat CheeseSometimes I really have no idea what I’m going to make next for this little old blog of mine. Sometimes I honestly don’t even know what I want to make for dinner at night.  This recipe came about from one of those times.  I had just returned home from #ChoppedCon14 and desparately needed to go to the store because we had like nothing to eat in our home.  I kept thinking that I would make my Parmesan Encrusted Chicken like I had for the last 3 weeks in a row, and I did in fact make that and then created a sweet little post for you guys to enjoy.  But I wanted something more, something a little “fall-esque” and definitely something colorful.

AsparagusI feel like a lot of fall somehow becomes all about pumpkins.  I’m not saying that’s a bad thing because I absolutely adore pumpkin-flavored things, but you know when you cook it it’s always orange or brown and I just wanted some more color.  Don’t ask my why, because I have no idea.  I was just craving it.  So I walked in the store and saw the asparagus on sale.  Then I saw pomegranates, and then this whole salad sort of just came together in my head in one of those “ah-ha” moments and so I quickly snatched up everything at the store that I needed to make this delicious salad.  In case you don’t know the easiest way to get seeds out of a pomegranate…refer back to this post.

PomegranateI just ate this colorful creation while posting this, but I also have a ton left over so I know I’ll use that as a side for dinner tonight because we have leftover Parmesan Encrusted Chicken but no.sides.  #oops.

So anyway, here you go!  My beautiful colorful salad that I just can’t get enough of…heading back for seconds…

Order in the Kitchen Quinoa Arugula Salad

Arugula and Quinoa Salad with Pomegranate, Asparagus, and Goat Cheese
The Elements
  • 1 cup quinoa cook in 2 cups water (this yielded about 4 cups cooked quinoa)
  • 1 small shallot or ½ large shallot, diced
  • 1 cup pomegranate seeds
  • ¼ cup pine nuts
  • ½ bundle of asparagus
  • 1 large bowl of ice water (for asparagus blanching)
  • 3 cups arugula
  • 4 oz. goat cheese, crumbled
  • Drizzles of Balsamic Vinegar and Olive Oil
  • 2-3 tablespoons of chopped chives
  • pinch of sea salt and pepper to taste
  1. Mix water and quinoa in a small pot and bring to a boil, then reduce to a simmer for 10-15 minutes until all the water is absorbed (I did this the night before and allowed the quinoa to chill in the refrigerator fully before using it in the salad.
  2. Bring a medium pot of water to boil, add the asparagus and parboil for 2 minutes and immediately toss them in the ice bath to halt the cooking process.
  3. Meanwhile, toast the pine nuts by placing them in a small sauté pan and toast for 3 minutes on medium-low heat.
  4. Once asparagus has cooled in the ice bath, dry off the asparagus with a paper towel and then chop into 2 in. pieces.
  5. Allow all of your cooked ingredients to cool then mix quinoa, arugula, pomegranate seeds, asparagus, pine nuts, goat cheese and shallots in a large bowl.
  6. Drizzle with olive oil (be generous and use good olive oil) and add in chives, then toss.
  7. Drizzle the balsamic over top. Salt and pepper to taste.
  8. Serve chilled.
The Verdict
This chilled salad is a great light meal or stunning appetizer.  I like it because even though it takes some time to assemble, the end result is totally worth it.  It tastes great, and lasts for at least a few lunches. I would highly recommend this at your next fall or winter dinner party as it makes a large portion and the colors are fantastic, making for a stunning presentation.


    • Lynn Lovejoy says:

      Thank you Phi! You are so sweet! I had an extra few sets of eyes on my pics so trying to improve every day! 1%! Couldn’t do this journey without you girl!

    • Lynn Lovejoy says:

      Hi Joanne! Thanks so much for letting me know! I was able to pin it fine so I’m not sure what the problem is but I appreciate you telling me! If you still want to pin it, I have it pinned on several boards including “Order in the Kitchen Healthy” on my pinterest ( and you can repin from there :)

    • Lynn Lovejoy says:

      Thank you so much Natalie!! That is SO sweet :) I’m glad you like the tagline too hah…thank you SO much for coming to my site AND for leaving a comment…I appreciate it so much!!!

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