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Arugula Quinoa Salad with Citrus, Feta, and Toasted Pistachios Recipe

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4.2 from 20 reviews

This vibrant Arugula Quinoa Salad combines peppery arugula and crunchy quinoa with juicy citrus segments, creamy avocado, toasted pistachios, and crumbled feta cheese. Finished with a sweet and tangy honey poppyseed dressing, this salad offers a perfect balance of flavors and textures, making it a refreshing and nutritious meal or side dish.

Ingredients

Salad

  • 5 oz baby arugula
  • 3 navel oranges
  • 2 blood oranges
  • 1 ruby red grapefruit
  • 2 small avocados
  • 1/2 cup crumbled feta cheese
  • 1/3 cup toasted pistachios, roughly chopped

Crispy Quinoa

  • 1 cup cooked quinoa
  • 1 tbsp olive oil
  • 1/4 tsp sea salt

Honey Poppyseed Dressing

  • 1/4 cup apple cider vinegar
  • 1 clove garlic, grated
  • 1/2 shallot, finely minced
  • 1 tsp Dijon mustard
  • 2 tbsp honey
  • 1 tsp poppyseeds
  • 1/3 cup extra virgin olive oil
  • 1/4 tsp sea salt, or to taste
  • Freshly cracked black pepper, to taste

Instructions

  1. Prepare Crispy Quinoa: Preheat the oven to 375°F. Spread the cooked quinoa evenly on a parchment-lined baking sheet. Drizzle with olive oil and season with sea salt. Use a spatula to mix the quinoa, oil, and salt ensuring even coating. Bake for 25-30 minutes, stirring every 10 minutes, until the quinoa turns golden and crispy.
  2. Make the Dressing: In a small bowl, whisk together apple cider vinegar, honey, Dijon mustard, poppy seeds, minced shallot, grated garlic, and a pinch of salt and pepper. Gradually add the extra virgin olive oil while continuously whisking to emulsify the dressing. Set aside.
  3. Toast Pistachios: In a dry skillet over medium heat, toast the roughly chopped pistachios for 2-3 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and let cool completely.
  4. Prepare Citrus: On a stable cutting board, slice off the top and bottom of each orange and grapefruit to create flat surfaces. Stand each fruit upright and slice downward following its curve to remove all peel and pith. Once peeled, lay the fruit on its side and slice into 1/4-inch segments. Set aside.
  5. Assemble the Salad: Add baby arugula to a large salad bowl. Arrange the citrus slices over the greens and drizzle a small amount of the honey poppyseed dressing. Gently toss to evenly coat the salad components. Top with crispy quinoa, diced avocado, crumbled feta cheese, and the toasted pistachios.

Notes

  • You can prepare the quinoa a day ahead and store it in the fridge to save time.
  • Be careful when peeling the citrus to remove all the white pith for the best taste.
  • For a vegan version, omit the feta or substitute it with a plant-based cheese alternative.
  • Adjust the honey in the dressing depending on your preferred sweetness level.
  • Serve the salad immediately after assembly to maintain the crispy texture of quinoa.

Find it online: https://deliciousyum.com/arugula-quinoa-salad-with-citrus-feta-and-toasted-pistachios-recipe/