This arugula quinoa salad combines peppery arugula with fluffy quinoa, crisp green beans, tart dried cranberries, roasted almonds, and red onion in a bright lemon dressing. It's naturally gluten-free and dairy-free, and it makes a colorful side for Thanksgiving, potlucks, or meal prep.
The key is using enough arugula that this eats like a salad rather than a bowl of quinoa.
Recipe Overview: Arugula Quinoa Salad
- ⭐Difficulty: Easy
- 🕒 Total Time: About 10 minutes
- 👥 Serves: 6 servings
- Flavor: Bright, lemony and peppery with sweet-tart cranberries and toasted almonds
- ✅ Diet: Gluten-free and dairy-free; vegan with maple syrup
Method: Assemble + toss
⚠️ Most important tip: Let the quinoa cool before combining it with the arugula so the greens stay fresh instead of wilting.
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FEATURED REVIEW ★★★★★
This is super easy and delicious! I made it as a potluck dish and it was very popular. I'll be making it again!
- Nataly
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Why This recipe Works
- The quinoa doesn't overwhelm the greens. Two cups of cooked quinoa add substance while 5 cups of peppery arugula keep this firmly in salad territory.
- Every bite has contrasting texture. Crisp green beans, chewy dried cranberries, crunchy roasted almonds, and tender quinoa keep the salad interesting.
- The lemon dressing balances the arugula. Fresh lemon and mustard add brightness, while a little honey-or maple syrup for a vegan version-softens the peppery bite of the greens.
Key Ingredients
Here's what you need to know to make this tasty arugula quinoa salad recipe with fresh ingredients.
Quinoa
Use 2 cups cooked and cooled quinoa. Leftover quinoa works perfectly here. If you cook it specifically for this recipe, let it cool completely before adding it to the arugula so the warm quinoa doesn't wilt the greens.
Arugula
I use 5 cups of loosely packed arugula so the salad stays fresh and green rather than becoming quinoa-heavy. Its peppery flavor works especially well with the sweet cranberries and lemon dressing.
Green beans
Fresh green beans add a crisp bite that contrasts with the soft quinoa. Trim the ends and cut them into small pieces so they distribute evenly throughout the salad. I use the green beans raw for a fresh, crisp texture.
Dried cranberries
Their sweet-tart flavor works especially well with the arugula and makes this salad a natural fit for fall and Thanksgiving. For a summer variation, you can substitute chopped fresh strawberries.
Roasted almonds
Use ½ cup, roughly chopped. They add plenty of crunch without overwhelming the other ingredients. Pecans or walnuts are especially good for a fall or Thanksgiving version.
More Ingredient Notes
- Red onion: Slice it very thinly so you get a little sharpness throughout the salad without large bites of raw onion.
- Fresh lemon: Use both the juice and zest for a brighter lemon flavor.
- Brown mustard: Adds savory depth and helps bring the dressing together.
- Honey or maple syrup: Honey gives the dressing a rounder sweetness; use maple syrup if you want the salad to be vegan.
See the recipe card for full ingredients with quantities.
Easy Variations
- Make it vegan: Use maple syrup instead of honey.
- Make it nut-free: Replace the almonds with roasted sunflower seeds or pumpkin seeds.
- For Thanksgiving: Pecans or walnuts are a great alternative to almonds and pair especially well with the cranberries.
- For summer: Replace the dried cranberries with chopped fresh strawberries.
How To Make Arugula Quinoa Salad
This arugula quinoa salad recipe has only 3 easy steps.
- Make the lemon dressing: Add the lemon juice, lemon zest, olive oil, honey or maple syrup, mustard, salt, and pepper to a small jar. Cover and shake until well combined.
- Assemble the salad: Add the cooled quinoa, arugula, green beans, red onion, dried cranberries, and almonds to a large serving bowl.
- Dress and toss: Pour the lemon dressing over the salad and toss gently until everything is evenly coated. Taste and add additional salt or pepper if needed. Serve immediately.
When you make this recipe, please leave a rating and review below. I always appreciate the feedback! ❤️
📖 Recipe
Arugula Quinoa Salad with Lemon Dressing
Ingredients
- 2 cups cooked and cooled quinoa
- ½ pound green beans , ends trimmed and chopped into 1 inch pieces
- ¼ large red onion , sliced very thinly
- ½ cup dried sweetened cranberries or fresh chopped strawberries
- 1 cup whole roasted almonds , roughly chopped
- 4 cups fresh arugula plus more as desired
Dressing
- 1 medium lemon , zested and juiced
- 2 tablespoons olive oil
- 1 ½ tablespoons honey
- 1 teaspoon brown mustard
- ¼ teaspoon salt
Instructions
- Make the lemon dressing: Add the lemon juice, zest, olive oil, honey or maple syrup, mustard, salt, and pepper to a jar. Cover and shake until combined.
- Assemble the salad: Add the cooked quinoa, arugula, green beans, red onion, cranberries, and almonds to a large bowl.
- Dress and toss: Pour the dressing over the salad and gently toss until evenly coated. Taste and adjust the salt and pepper as needed. Serve immediately.
Notes
Nutrition
Expert Tips
Dress just before serving. For the freshest arugula and best texture, toss the salad with the lemon dressing shortly before serving.
Cut everything fairly small. Bite-size green beans, thin onion, and roughly chopped almonds distribute more evenly, so every forkful gets some of the sweet, crunchy, peppery, and savory elements.
Keep the components separate for meal prep. Quinoa and dressing hold well in the refrigerator, but dressed arugula doesn't. Store the components separately and toss them together shortly before serving.
Nataly says
This is super easy and delicious! I made it as a potluck dish and it was very popular. I’ll be making it again!