This Arugula Salad combines crisp apples, toasted almonds, hearty quinoa, creamy goat cheese, tart dried cherries and tossed in a delicious citrus vinaigrette.
A salad you can enjoy all year round.
With winter coming to an end and spring on its way (yay!), it’s that time of year when we begin to crave fresh salads and crisp veggies. I love that this Arugula Salad with Apples, Almonds, Quinoa and Goat Cheese can be made during any season, as the ingredients in this recipe are available all year round. There is no need to wait for garden goods to be available and Farmers Market season to begin to give this recipe a try. It’s a salad you can serve as part of a Thanksgiving meal, summer potluck or everyday lunch. And whether you’re a salad lover or not, just trust me on this and give it a try! This isn’t just any ordinary salad. It’s a salad for all to enjoy and one that you’ll make over and over again. I especially love the combination of the creamy goat cheese crumbles, toasted almond, tart cherries and citrus vinaigrette. So much flavor in just one bite!
For our vegan or dairy-free friends, feel free to omit the goat cheese in this recipe.
Tossed in a delicious citrus vinaigrette.
Arugula Salad with Apples, Almonds, Quinoa and Goat Cheese is tossed in a simple and oh so flavorful citrus vinaigrette. In fact, it’s the same vinaigrette as the one used in our popular Brussels Sprouts Salad with bacon. It’s a very versatile dressing that can also be used as a marinade for chicken and fish.
Arugula Salad is chock-full of nutrient rich ingredients & tossed in a citrus vinaigrette. Click To Tweet
No arugula, no problem.
Arugula has nice peppery flavor that makes salad eating that much more fun and delicious. However, if arugula is not your thing or it’s not available in your local grocery store, feel free to substitute any salad greens such as spinach or baby kale.
Tips for making Arugula Salad with Apples, Almonds, Quinoa and Goat Cheese ahead of time or as part of your weekend meal prep.
A few tips for making this salad a day or two ahead of time:
- Cube apples and toss in lemon juice.
- Make quinoa and cool.
- Toast almonds and store in a small airtight container until ready to serve.
- Combine all of the ingredients (except for the almonds and vinaigrette) but do not toss. Cover and store in an airtight container in the refrigerator. For meal prep – portion out salad into 3-4 servings.
- Make the vinaigrette ahead of time but do not toss salad with it until just before serving.
- Just before serving add toasted almonds and toss salad with citrus vinaigrette.
Make this salad into an satisfying entree by adding chicken or salmon for a tasty and well-balanced meal!
I hope your tastebuds are ready for this gorgeous salad that’s bursting with flavor and chock-full of nutrient rich ingredients that do the body good!
- 1/2 cup uncooked quinoa
- 1 cup water
- dash of salt
- 4 Tbsp. freshly squeezed orange juice
- 1/2 tsp. orange zest.
- 1/2 tsp. fresh thyme (or 1/4 tsp. dried)
- 1/2 tsp. dijon mustard
- 1 tsp. maple syrup
- 2 garlic cloves, minced
- Sea salt and pepper to taste
- 3 Tbsp. avocado or olive oil
- 5 cups arugula
- 1 small apple, diced
- 1/2 cup diced celery
- 1/4 cup diced red onion
- 1/3 cup almonds, toasted
- 1/4 cup dried cherries (may substitute dried cranberries or raisins)
- 2 oz. soft goat cheese, crumbled (omit for dairy-free and vegan-friendly)
- 2 green onions, chopped (white ends to mid-green part)
For the Quinoa:
- Rinse quinoa. In a saucepan, bring quinoa and liquid to a boil in a saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 12-16 minutes. Dash with salt and fluff with a fork. Set aside to cool. While the quinoa is cooking, make the rest of the salad.
For the Citrus Vinaigrette:
- Combine all of the vinaigrette ingredients in a small bowl and whisk until combine. Set aside. Here is a slick salad dressing mixer works great for making vinaigrettes, dressings and marinades.
For the Salad:
- In small skillet, toast the almonds on low heat, tossing occasionally to prevent burning. Watch closely. Set aside to cool slightly.
- In a large salad bowl, combine the cooled quinoa and the salad ingredients except for the green onions. Note: make sure the quinoa and almonds are cooled to avoid melting of the goat cheese.
- Pour vinaigrette over salad and toss gently to coat. Top with chopped green onions.
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