This vibrant Mediterranean-inspired salad brings together fluffy quinoa, creamy avocado, sweet-tart pomegranate arils, crunchy nuts, and fresh greens—all tied together with a bright lemon-pomegranate vinaigrette. It’s refreshing, nourishing, and beautiful enough for any occasion, from weekday lunches to holiday gatherings.
Why You’ll Love This Recipe
This recipe is a perfect blend of simplicity and elegance. It comes together in under 30 minutes, relies on wholesome plant-based ingredients, and delivers a satisfying mix of textures and flavors. The quinoa provides sustaining protein and slow-digesting carbohydrates, the avocado adds luscious creaminess, the pomegranate brings a sparkling burst of sweetness, and the nuts offer earthy crunch. It’s naturally vegan, gluten-free, and full of antioxidants—proof that a nourishing meal can be incredibly delicious and easy to prepare.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Salad:
2 cups cooked quinoa (white, red, or tri-color), cooled
1 cup pomegranate arils
1 avocado, diced
2 cups chopped fresh greens (such as kale, chard, or spinach)
¼ cup coarsely chopped pistachios
¼ cup chopped pecans
¼ cup chopped fresh basil (or 2 teaspoons dried)
Vinaigrette:
Juice of 1 lemon
1 tablespoon extra virgin olive oil
1 tablespoon pomegranate molasses
1 clove garlic, minced
¼ teaspoon black pepper
Pinch sea salt (optional)
Directions
Place the cooked and cooled quinoa into a medium mixing bowl.
Add the pomegranate arils, pistachios, pecans, diced avocado, chopped greens, and basil.
In a separate small bowl, whisk together the lemon juice, olive oil, pomegranate molasses, garlic, black pepper, and optional sea salt until smooth.
Pour the vinaigrette over the salad ingredients and toss gently to combine.
Serve immediately for best texture and color.
Servings and timing
This recipe makes approximately 4 servings. Prep time: 12 minutes Total time: 20 minutes (including quinoa cooling time if previously cooked)
Variations
Replace pistachios or pecans with almonds or walnuts for a different nutty flavor.
Add cooked chickpeas for an extra boost of plant-based protein.
Use fresh mint in place of basil for a brighter, herbal profile.
Swap greens: try arugula for a peppery note or baby spinach for a softer texture.
Substitute half balsamic vinegar and half maple syrup if pomegranate molasses isn’t available.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. For best results, add the avocado fresh just before serving if preparing ahead. This salad is not intended to be reheated; enjoy it chilled or at room temperature.
FAQs
How far in advance can I prepare this salad?
You can prepare the quinoa and vinaigrette up to 2 days ahead. Combine the salad just before serving for the best texture.
Will the avocado turn brown?
Avocado may darken slightly over time, but the lemon in the dressing helps slow browning.
Can I use frozen pomegranate arils?
Yes, but thaw and drain them well to avoid excess moisture.
What type of quinoa works best?
White, red, or tri-color quinoa all work beautifully; choose your favorite.
Can I make this salad nut-free?
Yes, simply omit the nuts or replace them with toasted seeds such as pumpkin or sunflower seeds.
What greens hold up best in this salad?
Sturdier greens like kale or chard offer the best texture, but spinach works well too.
Can I double this recipe for a crowd?
Absolutely—just scale ingredients evenly. It’s a great potluck salad.
Is there a substitute for pomegranate molasses?
Mix equal parts balsamic vinegar and maple syrup for a similar sweet-tart effect.
Can I add grains other than quinoa?
Yes, cooked bulgur or couscous can be used, though the flavor and texture will differ.
Is this salad suitable for meal prep?
Yes. Keep the dressing separate and add avocado right before serving for optimal freshness.
Conclusion
This Pomegranate Avocado Quinoa Salad is a refreshing, nourishing, and visually striking dish that fits effortlessly into busy schedules or festive gatherings. With a balance of wholesome ingredients, vibrant flavors, and satisfying textures, it offers everything you need in a quick, delicious, plant-based meal. Enjoy it as a light lunch, a colorful side, or a make-ahead option for the week.
This vibrant Pomegranate Avocado Quinoa Salad combines fluffy quinoa, creamy avocado, sweet pomegranate arils, crunchy nuts, and fresh greens, all dressed in a zesty lemon-pomegranate vinaigrette for a refreshing, nutrient-packed meal.
Ingredients
2 cups cooked quinoa (white, red, or tri-color), cooled
1 cup pomegranate arils
1 avocado, diced
2 cups chopped fresh greens (kale, chard, or spinach)
¼ cup coarsely chopped pistachios
¼ cup chopped pecans
¼ cup chopped fresh basil (or 2 teaspoons dried)
Juice of 1 lemon
1 tablespoon extra virgin olive oil
1 tablespoon pomegranate molasses
1 clove garlic, minced
¼ teaspoon black pepper
Pinch sea salt (optional)
Instructions
Place the cooked and cooled quinoa into a medium mixing bowl.
Add the pomegranate arils, pistachios, pecans, diced avocado, chopped greens, and basil.
In a separate small bowl, whisk together the lemon juice, olive oil, pomegranate molasses, garlic, black pepper, and optional sea salt until smooth.
Pour the vinaigrette over the salad ingredients and toss gently to combine.
Serve immediately for best texture and color.
Notes
Replace pistachios or pecans with almonds or walnuts.
Add chickpeas for more plant protein.
Use mint instead of basil for a brighter flavor.
Swap greens like arugula or baby spinach for different textures.
If needed, substitute pomegranate molasses with a mix of balsamic vinegar and maple syrup.
Add avocado just before serving if making ahead.
Store in fridge up to 2 days; not intended for reheating.
Use thawed, drained frozen pomegranate arils if fresh are unavailable.
