I used to hate on most salad recipes because they were just a bunch of leaves with a few tomatoes and a ton of dressing.
Like sometimes I was convinced most people just wanted an excuse to eat the dressing...
(Yes, everyone has their own personal preferences, but this one just doesn't make sense to me!)
So anytime I post a salad recipe on my blog, it needs to be filling, flavorful, and festive. And I mean festive like it's-a-party-in-your-mouth kind of festive.
I'm a firm believer that these festive salads are an easy way to pack lots of vitamins and minerals in one servings when you do it right.
So let me take you on a journey with today's pomegranate arugula quinoa salad with steak!
Ready in 30 minutes: perfect for a last minute side dish or main dish meal prep
Fresh ingredients: lots of whole foods with a homemade dressing - no processed ingredients here!
Macro friendly: there's a good ratio of carbs, protein, and fat in each salad
High protein: between the protein-packed quinoa, the steak, the cheese, and the pistachios, each serving has over 35 grams of protein, which means you'll stay fuller longer
Full of flavor: there's hints of sweet, salty, tangy, and creamy in each bite
Bring 1 cup of water in a small saucepan to a boil, then stir in the 1/2 cup of quinoa and cover with a lid.
Reduce heat to simmer and cook for 17-20 minutes. Fluff with a fork before serving.
Head the olive oil in a large skillet to medium high heat. When the pan is hot, add half of the steak strips in a single layer and season with salt and pepper. Make sure not to overcrowd the pan.
Cook for one minute, then flip and cook an additional minute. Remove and repeat with the remaining steak.
Let the steak cool for 5 minutes at room temperature before serving.
I love to make my own salad dressings because I can make them with clean, simple ingredients and pack so much flavour in them, too.
My go-to method for homemade dressings is a mason jar and a frother because it takes seconds to emulsify, but you can make your dressing with a small food processor or small bowl too.
If you have a mason jar but no frother, just seal the lid and shake for 30 seconds until the dressing is emulsified.
In a large salad bowl or large mixing bowl, combine all the salad ingredients, including the seared steak, and toss well.
If serving immediately, toss the salad in the dressing.
If you're planning on serving as a side salad or using for meal prep, only add dressing for individual servings.
Sure! This salad tastes great cold.
If stored in an airtight container, it will keep for up to 3 days. If you toss the entire salad in the dressing, it will only stay fresh for 2 days.
Any fruity vinaigrette would taste great, but you could also do a creamy dressing, too. My favorite is the Skinnygirl raspberry vinaigrette!
Not for this recipe. The flavor of balsamic vinegar would overpower the sweetness of the fruit.
You probably could, but the steak and the goat cheese are key flavors in this hearty salad, so I don't recommend it. If you do, leave a comment below so I know what you thought!
Since each serving has steak and over 35 grams of protein, this recipe is a great main dish. However, some yummy options to serve with this wintery arugula salad are veggie burgers, scalloped potatoes, or stuffed sweet potatoes.
Next time you need a hearty winter salad, you need to make this pomegranate quinoa arugula salad! It's packed with nutrients, flavor, and protein, so it's quite literally the perfect salad for any occasion.
Be sure to leave a star rating and review below the recipe card so other readers know how you liked the recipe!
Made with pomegranate seeds, quinoa, pistachios, feta cheese, apples, steak, arugula, and a homemade vinaigrette, this wintery salad is fresh, healthy, and packed with protein. It's hearty enough to have on it's own, but great as a side salad too.
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