Pomegranate Avocado Quinoa Salad

This Pomegranate Avocado Quinoa salad is perfect for the cooler months, when pomegranates and avocados are at their very best. Combined with hearty greens and nuts—it’s like a meal in one. This 100% plant-based (vegan), gluten-free salad is packed with flavor, satisfying protein, slow-digesting carbs, and healthy fats, as well as vitamins, minerals, and antioxidant compounds. Plus, it is just so good. And isn’t it pretty? The sparkle of the pomegranate arils against the backdrop of avocados, sturdy leaves, and earthy quinoa is simply spectacular! 

No wonder this is one of my very most popular recipes on my blog ever. It’s also fabulous during the holidays, though you don’t have to wait for a special occasion to enjoy this recipe. I am especially grateful because many of the ingredients in this salad come straight from my garden: pomegranates, avocados, basil, salad greens, and lemons.

With only 9 ingredients (not including pantry staples), this recipe is not as complicated as it looks. You simple cook up quinoa (which cooks up in 15 minutes) and cool it down. Then toss in pomegranate arils, chopped nuts, avocado cubes, fresh greens, and basil with a freshly made easy vinaigrette. Pair it with a veggie-rich soup for a simple easy meal. Or pack it away to take to lunch the next day. This recipe is ideal for meal prep, too. It holds well in the refrigerator for a couple of days. Bring it to your next potluck and everyone will be impressed. Make sure to check out my step-by-step video below to watch how I make this in my own kitchen.

Check out my video I did with The Mighty featuring this recipe!

Pomegranate Avocado Quinoa Salad

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(37 votes, average: 4.11 out of 5)
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4.1 from 37 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 12 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This sparkling, satisfying Pomegranate Avocado Quinoa Salad, tossed with a light lemon olive oil vinaigrette, is packed with colorful seasonal produce and powerful nutrition.

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Ingredients

Scale 1x2x3x

Salad:

• 2 cups cooked quinoa, cooled
• 1 cup pomegranate arils (seeds)
• ¼ cup chopped pecans
• 1 avocado, diced
• 2 cups chopped fresh greens (i.e., kale, chard, spinach)
• ¼ cup fresh basil, chopped

Vinaigrette:

• 1 lime or lemon, juiced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon pomegranate molasses*
• 2 cloves garlic, minced
• ¼ teaspoon black pepper
• Pinch sea salt (optional)

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Instructions

1. To make salad, combine quinoa, pomegranate, pecans, avocado, greens, and basil in a medium bowl.
2. To make vinaigrette, whisk together lime or lemon juice, extra virgin olive oil, pomegranate molasses, garlic, black pepper, and sea salt (optional) in a small bowl.
3. Pour vinaigrette over salad, combine well and serve immediately.

Notes

May substitute other nuts for pecans, such as pistachios (pictured above), walnuts, or almonds.

*Pomegranate molasses may be purchased at specialty Mediterranean food shops or online. If you can’t find it, substitute half balsamic vinegar and half maple syrup.

• Prep Time: 12 minutes
• Category: Salad
• Cuisine: American, Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 316
• Sugar: 8 g
• Sodium: 24 mg
• Fat: 18 g
• Saturated Fat: 2 g
• Carbohydrates: 36 g
• Fiber: 9 g
• Protein: 7 g
• Cholesterol: 0 mg

Try a few of my other favorite plant-based salad recipes:

Purple Cauliflower Salad with Lemon Vinaigrette
Mandarin, Quinoa, and Kale Bowl
Arugula Salad with Radishes and Avocado and Truffle Lemon Vinaigrette

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