Bowery Arugula Pomegranate and Quinoa Salad

Prep: 15 minutes | Cook: 15 minutes Serves 2 as a main dish, 4 as a side salad

When creamy feta meets tart pomegranate and spicy Bowery Arugula, you know you have a winning combination. Hearty and healthy, this Mediterranean-inspired salad can serve as a main dish or a flavorful side.

  • 1 cup quinoa
  • Bowery Arugula, 4.0 oz
  • 1 small red onion, diced
  • ½ cup pine nuts
  • ¾ cup pomegranate seeds
  • 4 oz feta cheese, cubed
  • 1/4 cup balsamic vinegar
  • 3 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 3/4 cup olive oil
Make it vegan
To make this recipe vegan, omit the feta cheese.
Recipe Preparation
  1. Cook quinoa according to package directions; drain well.
  2. Toss Bowery Arugula with cooked quinoa, red onion, pine nuts, pomegranate seeds and feta in a large bowl.
  3. In a small separate bowl, whisk the balsamic vinegar, honey and dijon together. Gradually whisk in the olive oil, pouring it in a steady stream and stirring continuously until fully combined.
  4. Pour dressing over salad and enjoy!