Arugula Salad with Apples, Almonds, Quinoa and Goat Cheese

This Arugula Salad combines crisp apples, toasted almonds, hearty quinoa, creamy goat cheese, tart dried cherries and tossed in a delicious citrus vinaigrette.

Prep: 20 minsCook: 20 minsTotal: 40 mins
Servings: 4 side servings 1x


For Quinoa:

  • 1/2 cup uncooked quinoa
  • 1 cup water
  • dash of salt

For Vinaigrette:

  • 4 Tbsp. freshly squeezed orange juice
  • 1/2 tsp. orange zest.
  • 1/2 tsp. fresh thyme (or 1/4 tsp. dried)
  • 1/2 tsp. dijon mustard
  • 1 tsp. maple syrup
  • 2 garlic cloves, minced
  • Sea salt and pepper to taste
  • 3 Tbsp. avocado or olive oil

For Salad:

  • 5 cups arugula
  • 1 small apple, diced
  • 1/2 cup diced celery
  • 1/4 cup diced red onion
  • 1/3 cup almonds, toasted
  • 1/4 cup dried cherries (may substitute dried cranberries or raisins)
  • 2 oz. soft goat cheese, crumbled (omit for dairy-free and vegan-friendly)
  • 2 green onions, chopped (white ends to mid-green part)


For the Quinoa:

  1. Rinse quinoa. In a saucepan, bring quinoa and liquid to a boil in a saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 12-16 minutes. Dash with salt and fluff with a fork. Set aside to cool. While the quinoa is cooking, make the rest of the salad.

For the Citrus Vinaigrette:

  1. Combine all of the vinaigrette ingredients in a small bowl and whisk until combine. Set aside. Here is a slick salad dressing mixer works great for making vinaigrettes, dressings and marinades.

For the Salad:

  1. In small skillet, toast the almonds on low heat, tossing occasionally to prevent burning. Watch closely. Set aside to cool slightly.
  2. In a large salad bowl, combine the cooled quinoa and the salad ingredients except for the green onions. Note: make sure the quinoa and almonds are cooled to avoid melting of the goat cheese.
  3. Pour vinaigrette over salad and toss gently to coat. Top with chopped green onions.


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