Cranberry Arugula Salad with Quinoa
A fresh, vibrant salad with peppery arugula, sweet dried cranberries, crunchy walnuts, and fluffy quinoa, all tossed in a simple lemon, honey, and olive oil dressing. Light yet satisfying, it works as both a main or a side.
Quick Info
Serves: 4 as a meal, 6–8 as a side
Why You’ll Love This Recipe
A balanced, flavorful salad that’s easy to make and versatile.
Bright and fresh with a sweet-tart balance
Protein-packed with quinoa and chickpeas
Crunchy texture from walnuts and cucumbers
Perfect as a light meal or shareable side
Ingredients
3 ounces baby arugula
4 persian cucumbers, sliced into ½ in coins
1 ¼ cups cooked quinoa, cooled (recipe below)
½ cup walnuts, crushed
1 can chickpeas, drained
⅓ cup dried cranberries
½ cup or about 4 ounces crumbled feta
1 lemon, juiced
Honey
Olive oil
Salt
Pepper
Instructions
Step 1
Combine all ingredients in a large bowl.
Step 2
Drizzle with honey and olive oil to your taste.
Step 3
Season with salt and pepper, toss well, and serve.
Tips for Success
Let quinoa cool completely before mixing
Adjust honey and lemon to balance sweetness and acidity
Toss gently to keep ingredients intact
Taste and adjust seasoning before serving
Storage
Store in an airtight container in the refrigerator for up to 2–3 days. Best enjoyed fresh.
Serving Ideas
Serve as a light lunch or dinner
Pair with grilled vegetables or protein
Add to a larger spread of salads and sides
Steamed Quinoa
Ingredients
½ cup quinoa, rinsed
¾ cup water
Pinch of salt
Instructions
Step 1
Add water, quinoa, and salt to a pot with a lid. Bring to a simmer over medium-high heat.
Step 2
Once simmering, reduce heat to low, cover, and cook for 18 minutes.
Step 3
Turn off heat and let sit on the warm stove for 15 minutes before fluffing and serving.
