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Pomegranate Avocado Quinoa Salad

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(13 votes, average: 4.38 out of 5)

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


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




  • 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



  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.


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.

  • Category: Salad
  • Cuisine: American, Mediterranean


  • 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

Keywords: vegan salad, pomegranate salad, quinoa salad, healthy vegan salad