Fennel and Pomegranate Quinoa Salad
A bright, flavorful fennel & pomegranate quinoa salad recipe that is so simple to throw together and is a perfect make ahead holiday side dish! Filled with crunchy fennel, radish and celery, with sweet pomegranates and fresh mint.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Salad
Cuisine: American
Servings: 6
Calories: 288kcal
- 1 cup dried quinoa
- 1 fennel bulb (cut into ½ inch cubes)
- 2 tablespoons fennel fronds (coarsely chopped)
- 2 stalks celery (cut into ½ inch cubes)
- ¼ cup mint leaves (torn into small pieces)
- 1 pomegranate (deseeded)
- 1 bunch radishes (cut into ½ inch cubes)
- ½ cup pecans (chopped; toast for extra flavor)
Apple Cider Vinaigrette
- 3 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon brown sugar (packed; or swap maple syrup)
- ½ teaspoon dijon
- salt and pepper
Cook quinoa according to package directions.
While quinoa is cooking, prep your salad ingredients.
Shake together the dressing.
Toss everything together and serve.
Storage:
You can pre-cook the quinoa, pre-chop the veggies and shake up the vinaigrette up to 4 days ahead of time. Store components in the fridge, and toss together just before serving. *do not pre-chop the mint*
Leftovers from this pomegranate quinoa salad make for a delicious lunch, and it keeps well even after dressing in the vinaigrette. Portion out into meal prep containers and store in the fridge for up to 4 days. *if you plan to eat this as leftovers, consider leaving the mint off as it will brown*
Ingredient swaps
- quinoa- swap for rice, farro or barley
- pomegranate- swap for dried cranberries or chopped apple
- fennel- swap for cucumber (will not work for meal prep this way), or just increase the radish + celery
- pecans- swap for almonds or chopped hazelnuts
- apple cider vinaigrette- swap for balsamic vinaigrette or this honey lemon vinaigrette
Serving: 1/6 of batch | Calories: 288kcal | Carbohydrates: 33g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Sodium: 88mg | Fiber: 4g | Sugar: 10g