This pomegranate quinoa salad with an orange-tahini dressing recipe is a great one to add to your next meal prep plans for lunch or dinner. With ingredients like pomegranate, orange, walnuts, feta….this recipe is taking me to flavor town! Not only is it delicious, but it’s packed with antioxidants. What are antioxidants you ask? Check out this recent blog post written by one of my dietetic interns on the topic.
I’ve been kind of on a quinoa kick lately. My sister introduced me to this awesome quinoa patty recipe and now I just want to incorporate it into everything because it’s so filling! Quinoa is a great protein and fiber source and component to the Mediterranean diet. It also makes for a great pasta substitute for any cold salad.
But let’s not forget about the star of the show here…the pomegranate and the walnuts! Yes, the orange in the tahini dressing is awesome too, but let’s be real…as I’m making this pomegranate quinoa salad, I’m trying not to eat all of the pomegranate and walnuts before incorporating them into this salad!
The pomegranate and walnuts add an irresistible crunch to this winter salad. In addition to my new love for quinoa, you’ll also find me eating these slightly sweetened walnuts and pomegranate seeds by themselves as a tasty and nutritious snack. So while you are making the walnuts and preparing the pomegranate, make some extra to have on hand for that morning or evening snack!
Table of Contents
Pomegranate Quinoa Salad with Orange-Tahini Dressing
Ingredients
Salad
- 6 ounces walnuts unsalted
- 2 Tbsp maple syrup use the real stuff!
- 1/4 tsp salt
- 2 cups quinoa cooked and cooled
- 1 pomegranate seeded
- 1 cup fresh spinach finely chopped
- 2/3 cup feta cheese crumbles
Dressing
- 1/4 cup olive oil
- 1 tsp orange zest
- 1 fresh orange juiced
- 1/4 tsp salt
- 1 Tbsp tahini
Instructions
- Preheat the oven to 300 degrees F.
- Line a baking sheet with a silicone mat. If you don't have one, you can use foil, but be sure to spray lightly with cooking spray to prevent sticking.
- In a medium bowl, combine the walnuts, maple syrup, and salt. Toss together until the maple syrup has evenly coated the walnuts. Dump the coated walnuts on prepared baking sheet and spread them out. Bake the walnuts for 7-10 minutes.
- While the walnuts bake and cool, whisk together the dressing ingredients in a small bowl. Set aside.
- In a large bowl, combine the cooled quinoa, walnuts, pomegranate, spinach, and feta cheese. Add 1/2 of the dressing and stir to combine. Taste and add more dressing, 1 Tbsp at a time, as desired.
- Store prepared salad in an airtight container in the refrigerator.