Pomegranate Avocado Quinoa Salad
If you’re craving something light, refreshing, and incredibly nourishing, look no further than this vibrant Pomegranate Avocado Quinoa Salad. It’s the perfect balance of sweet, tart, creamy, and crunchy—all wrapped into one satisfying plant-based dish. Whether you’re meal-prepping for the week, making a holiday side, or just need a colorful upgrade to your lunch routine, this salad brings texture, flavor, and nutrition to every bite.
This salad isn’t just pretty to look at (although those ruby red pomegranate seeds are hard to resist). It’s also packed with complete plant protein from quinoa, heart-healthy fats from avocado, and antioxidant power from pomegranate arils. It comes together in under 30 minutes, keeps well, and pairs beautifully with everything from roasted veggies to grilled tofu or tempeh.
Why You’ll Love This Salad
This salad is one of those meals that feels indulgent but is actually good for you. The creamy avocado contrasts with the juicy crunch of pomegranate, while fluffy quinoa makes it hearty enough to stand on its own. It’s gluten-free, vegan, and loaded with nutrients like magnesium, fiber, potassium, and vitamins C, E, and K.
Unlike many green salads that wilt over time, this one gets better as it sits. The quinoa soaks up the zesty dressing, and the flavors marry beautifully after a short chill. Plus, it’s endlessly customizable—toss in roasted chickpeas, chopped kale, or toasted seeds to bulk it up even more.
Key Ingredients
Quinoa
The base of the salad, quinoa is a complete protein, naturally gluten-free, and quick to prepare. White or tricolor quinoa both work well here.
Pomegranate arils
These juicy red jewels burst with tart sweetness and a slight crunch. You can buy them pre-seeded or extract them yourself from a whole pomegranate.
Avocado
For creaminess and healthy fats. Be sure to use a perfectly ripe avocado—it should yield slightly when pressed but not feel mushy.
Fresh herbs
Chopped parsley or mint adds a burst of freshness and brightness. Dill and cilantro also work beautifully.
Red onion
Thinly sliced or finely diced for a mild punch that brings balance to the sweet and creamy notes.
Cucumber
Adds crunch and a cooling effect that works especially well with the tangy dressing.
Simple lemon vinaigrette
A quick mix of lemon juice, olive oil, maple syrup, and a touch of Dijon mustard brings everything together with just the right balance of tart, sweet, and savory.
How to Make It
1. Cook the quinoa
Rinse 1 cup of quinoa under cold water, then add it to a pot with 2 cups of water. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes. Fluff with a fork and let it cool completely before using.
2. Prep the produce
While the quinoa cooks, cut open a pomegranate and collect the arils (about ¾ to 1 cup). Dice your avocado, thinly slice red onion, and chop fresh herbs and cucumber.
3. Whisk the dressing
In a small bowl or jar, mix 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon maple syrup, 1 teaspoon Dijon mustard, salt, and pepper to taste. Shake or whisk until emulsified.
4. Assemble the salad
In a large bowl, combine cooked quinoa, pomegranate arils, cucumber, onion, herbs, and most of the avocado. Drizzle the dressing over the top and toss gently to combine. Add the remaining avocado on top for presentation.
5. Chill and serve
Let the salad sit for at least 10 minutes in the fridge before serving. This allows the flavors to meld. Garnish with extra herbs or a few pomegranate seeds before serving.
Optional Add-Ins
This salad is delicious on its own, but you can easily customize it to match your preferences or pantry. Here are a few delicious add-ins:
- Toasted pumpkin seeds or almonds for extra crunch
- Crumbled vegan feta for a creamy, tangy twist
- Roasted chickpeas for extra protein
- Massaged kale or arugula for leafy greens
- Orange or grapefruit segments for added citrus flair
Storage Tips
This salad stores surprisingly well. If you’re making it in advance or meal prepping:
- Without avocado: Store in an airtight container in the fridge for up to 4 days. Add avocado just before serving to prevent browning.
- With avocado mixed in: Best eaten within 1–2 days. Squeeze extra lemon juice on top to slow oxidation.
It also makes a great next-day lunch or a grab-and-go option for busy weekdays.
Nutrition Snapshot (per serving)
- Calories: ~320
- Protein: 9g
- Fiber: 6g
- Healthy fats: from avocado and olive oil
- Rich in: vitamin C, E, potassium, folate, and antioxidants
Thanks to the quinoa and avocado, this salad is satisfying enough to serve as a main dish, yet light and bright enough to complement almost any entrée.
When to Serve This Salad
Pomegranate Avocado Quinoa Salad is an all-season favorite. It’s especially popular in fall and winter when pomegranates are in season, but it feels refreshing and appropriate any time of year. Serve it as:
- A healthy side dish at holiday meals
- A light lunch or dinner
- A festive potluck salad
- A colorful part of a picnic or brunch spread
- A cooling meal on hot summer days
Whether you’re feeding a crowd or treating yourself to a nourishing solo lunch, this salad is guaranteed to impress with its color, crunch, and bold, clean flavors.
This salad is everything you want: easy to make, beautiful on the table, and deeply satisfying. It’s proof that healthy food doesn’t have to be boring—and that a few high-quality ingredients can create something truly special. Give it a try and let your next salad bowl shine.
Pomegranate Avocado Quinoa Salad
Ingredients
- 1 cup Quinoa uncooked (white or tricolor); yields ~3 cups cooked
- 2 cups Water or vegetable broth for cooking quinoa
- 1 cup Pomegranate arils from 1 large pomegranate
- 1 large Ripe avocado diced
- 1 medium Cucumber diced (English or Persian preferred)
- 0.25 cup Red onion finely diced; soak in cold water 5 min to mellow
- 0.25 cup Fresh parsley chopped (or use half parsley, half mint)
- Extra avocado (optional garnish) sliced or cubed for the top
- 0.25 cup Toasted pumpkin seeds or almonds (optional) adds crunch
- 3 tbsp Dressing: Olive oil
- 2 tbsp Fresh lemon juice
- 1 tsp Maple syrup
- 1 tsp Dijon mustard
- 0.5 tsp Sea salt plus more to taste
- 0.25 tsp Freshly ground black pepper
Instructions
- Rinse quinoa under cold water for 30 seconds to remove bitterness. Combine with 2 cups water or broth in a saucepan. Bring to a boil, reduce to low, cover, and simmer 15 minutes. Remove from heat, keep covered 5 minutes, then fluff with a fork and cool completely.
- While quinoa cools, whisk olive oil, lemon juice, maple syrup, Dijon, salt, and pepper in a small bowl or jar until emulsified. Taste and adjust seasoning.
- Prepare produce: seed the pomegranate (or use pre-packed arils), dice avocado and cucumber, finely chop parsley, and finely dice red onion (drain if soaked).
- In a large mixing bowl, combine cooled quinoa, pomegranate arils, cucumber, onion, and most of the avocado cubes. Add chopped parsley and any optional toasted seeds.
- Pour dressing over salad and toss gently until everything is coated. Taste and add a pinch more salt, lemon, or pepper if desired.
- Transfer to a serving platter or individual bowls. Top with reserved avocado pieces and extra pomegranate arils for color. Serve immediately or chill 10–15 minutes to let flavors meld.
