Winter Quinoa & Pomegranate Salad: Fresh, Nutritious & Perfectly Seasonal

This Winter Quinoa & Pomegranate Salad is bright, refreshing, and loaded with seasonal flavors. Juicy pomegranate seeds, warm roasted vegetables, crunchy nuts, and fluffy quinoa come together with a simple citrus dressing to create a vibrant, nutrient-packed winter dish. It’s perfect as a light lunch, a holiday side, or a healthy meal-prep option. This recipe is fully tried, tested, and always delicious.

📋 Ingredients

For the Salad

1 cup quinoa, rinsed
2 cups water or broth
1 cup pomegranate seeds
1 medium sweet potato, diced and roasted
½ cup chopped kale or spinach
⅓ cup crumbled feta cheese
¼ cup chopped pecans or walnuts
1 small red onion, very thinly sliced
Optional: orange segments or dried cranberries

For the Citrus Dressing

3 tablespoons olive oil
2 tablespoons lemon juice or orange juice
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
Salt and black pepper to taste

🥗 Instructions

Cook the quinoa by bringing water or broth to a boil, adding the quinoa, then simmering for 12–15 minutes. Fluff with a fork and let cool. Roast the diced sweet potato at 400°F (200°C) for 20–25 minutes. In a large bowl, combine quinoa, pomegranate seeds, roasted sweet potato, kale or spinach, red onion, pecans, and feta. In a small jar, whisk olive oil, lemon or orange juice, honey, Dijon, salt, and pepper. Pour the dressing over the salad and toss gently. Taste and adjust seasoning as needed.

💡 Tips

Chill the quinoa before mixing to keep the salad fluffy. Add a pinch of cinnamon to the roasted sweet potatoes for a warm winter flavor. This salad keeps well in the fridge for up to 3 days (add the nuts just before serving to keep them crunchy).