• Skip to main content
  • Skip to primary sidebar

Everyday Homemade

menu icon
go to homepage
  • About
  • All Sourdough Recipes
  • Sourdough Bread
  • Sourdough Discard
  • Sourdough eBooks
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • All Sourdough Recipes
    • Sourdough Bread
    • Sourdough Discard
    • Sourdough eBooks
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Salads & Salad Dressings

    Updated: Sep 19, 2023 · Published: May 9, 2023 by Ashley Petrie, RDN, LDN · This post may contain affiliate links · Leave a Comment

    Arugula Quinoa Salad with Maple-Dijon Vinaigrette

    Jump to Recipe Print Recipe

    This Arugula Quinoa Salad is a versatile and easy-to-make salad that can be served as either a main or side dish. Made with creamy goat cheese, crunchy walnuts, chewy dried cranberries, and roasted sweet potatoes, this healthy salad recipe is jam-packed with flavor.

    A white bowl filled with arugula quinoa salad.

    I'm obsessed with a good salad. A salad with a variety of delicious toppings, tons of flavor, and a bunch of healthy ingredients? Sign me up!

    And this sweet potato arugula quinoa salad with maple dijon vinaigrette dressing is my latest salad obsession.

    It's jam-packed with fall-inspired toppings like roasted sweet potato, creamy goat cheese, dried cranberries, and crunchy walnuts. Then, it's drizzled with a flavorful homemade maple dijon vinaigrette. It really doesn't get much better than that.

    But the best part? This quinoa arugula goat cheese salad is easy to customize to suit your preferences. Want to add some grilled chicken or tofu for extra protein? Go for it! Prefer pecans over walnuts? Switch them out. The possibilities are endless!

    Trust me, once you try this arugula and quinoa salad, you'll be hooked. It's the perfect meal for any day of the week and is sure to become a staple in your recipe collection.

    Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

    Table of Contents -
    Why You'll Love This Recipe
    Ingredient Notes
    Substitutions and Variations
    How to Make Arugula Quinoa Salad
    Tips for Success
    What to Serve With Arugula Quinoa Salad
    Storage and Reheating
    Frequently Asked Questions
    Let's Connect!
    More Salad Recipes
    📖 Recipe
    Arugula Quinoa Salad

    Why You'll Love This Recipe

    • Healthy- This salad is full of nutritious ingredients like quinoa, arugula, sweet potato, and walnuts, meaning it's jam-packed with healthy fats, fiber, plant-based protein, vitamins, and minerals.
    • Simple Ingredients- Many of the ingredients in this recipe are simple pantry staples you likely already have on hand.
    • Ready in Just 50 Minutes- By multitasking, this recipe comes together in under an hour. Perfect for a quick and easy weeknight meal.
    • Full of Flavorful- Each part of this salad is loaded with flavor, from the homemade vinaigrette dressing to the roasted sweet potatoes.
    • Versatile- Whether you're looking for a light, yet satisfying lunch to bring to work or an easy weeknight dinner, this easy arugula quinoa salad certainly hits the spot.

    Ingredient Notes

    Here are some notes on the key ingredients. For the full list of ingredients, check out the recipe card below.

    • Arugula- Arugula has a mild peppery flavor that takes well to a tangy vinaigrette. Baby arugula is perfect for this salad recipe because the leaves are small and tender.
    • Quinoa- A high-protein, high-fiber grain, quinoa adds a nutty flavor to the salad. Quinoa is easy to make, filling, and naturally gluten-free.
    • Sweet Potato- Roasted sweet potato adds a caramelized sweetness and wonderful textural contrast to this homemade arugula quinoa salad.
    • Goat Cheese- Soft, creamy, and tangy, goat cheese pairs well with the rest of the flavors in this dish.
    • Dried Cranberries- Another topping that adds both texture and a little sweetness to this fall-inspired arugula salad recipe.
    • Walnuts- Chopped walnuts lend a bit of crunch to this easy salad recipe. For more flavor, try toasting the walnuts before chopping them.
    • Red Onion- Red onion adds a nice pop of color and flavor to the salad. It has a bold onion flavor that balances out the sweetness of the sweet potato and cranberries.
    • Extra Virgin Olive Oil- With its fruity, slightly bitter flavor, extra virgin olive oil is my go-to oil for any homemade vinaigrette.
    • Apple Cider Vinegar- The acidity of the apple cider vinegar balances out the sweet elements of the dish.
    • Maple Syrup- Adds a slight sweetness to the dressing that compliments the rest of the flavors in the dish.
    • Dijon Mustard- Emulsifies the dressing and adds a slightly tangy flavor.
    • Garlic- For flavor.

    Sustainability Tip: Grow your own arugula at home for a flavorful option that's low-waste. Arugula can easily be grown indoors in a container or outside in a garden.

    The ingredients to make arugula quinoa salad. Each ingredient is labeled with text. They include goat cheese, maple syrup, cranberries, arugula, salt, walnuts, red onion, garlic, dijon, quinoa, olive oil, acv, black pepper, and sweet potato.

    Substitutions and Variations

    Here are a few ways you can try customizing this simple arugula quinoa salad recipe to fit your diet and taste preferences.

    Substitutions

    • Arugula- Swap arugula for baby spinach, kale, mixed greens, romaine lettuce, or green leaf lettuce.
    • Quinoa- Try using bulgur, farro, wild rice, or couscous in place of the quinoa.
    • Sweet Potato- Roasted or sautéed butternut squash, pumpkin, or acorn squash can be used instead of sweet potato.
    • Goat Cheese- Substitute goat cheese for feta cheese, blue cheese, gorgonzola cheese, or parmesan cheese.
    • Dried Cranberries- Dried cherries, apricots, or apples all make great substitutes for dried cranberries.
    • Walnuts- Replace walnuts with slivered almonds, pecans, pistachios, pumpkin seeds, or sunflower seeds.
    • Red Onion- Swap red onion for shallots, green onion, or chives for a more mild onion flavor.
    • Extra Virgin Olive Oil- Use any salad dressing oil you prefer. Some options include avocado oil, walnut oil, canola oil, or sunflower oil.
    • Apple Cider Vinegar- Substitute apple cider vinegar for white wine vinegar, red wine vinegar, balsamic vinegar, or lemon juice.
    • Maple Syrup- Try using honey or brown sugar in place of the maple syrup.
    • Dijon Mustard- Whole grain mustard, brown mustard, or mustard powder can be swapped for dijon mustard.
    • Garlic- Use ¼ teaspoon of garlic powder in place of one fresh clove of garlic.
    Goat cheese and quinoa arugula salad in a white bowl.

    Variations

    • Gluten-Free- This fall-inspired arugula quinoa salad is naturally gluten-free, but it's always a good idea to double-check labels.
    • Dairy-Free- For a dairy-free version of this dish, simply leave out the goat cheese or swap it for dairy-free feta cheese.
    • Add Protein- Grilled chicken, grilled steak tips, shrimp, tofu, or white beans are all delicious protein options that can make this healthy arugula quinoa salad more satisfying.
    • Spicy- Add red pepper flakes or cayenne pepper to the vinaigrette to give this salad a little heat.

    How to Make Arugula Quinoa Salad

    Here is how to make arugula salad with quinoa.

    Step 1: Roast the sweet potato cubes. Preheat the oven to 425°F and line a baking sheet with parchment paper. Toss the cubed sweet potatoes with olive oil and seasonings, then spread out them evenly onto the parchment-lined baking sheet. Roast for 20-25 minutes, stirring halfway through.

    Raw, cubed sweet potato on a parchment-lined baking sheet.
    Roasted sweet potato cubes on a parchment-lined baking sheet.

    Step 2: Cook the quinoa. While the sweet potatoes are roasting, cook one cup of quinoa according to the package instructions. Set aside to cool for a few minutes.

    Cooked quinoa in a stainless steel pot.

    Step 3: Make the maple dijon vinaigrette. While the sweet potatoes and quinoa are cooking, whisk together all of the vinaigrette ingredients until well combined. Set aside. 

    Maple dijon vinaigrette dressing in a glass mixing bowl.

    Step 4: Assemble the salad. Toss the arugula, quinoa, and sweet potatoes with the maple dijon vinaigrette in a large salad bowl until well coated. Top the salad with goat cheese, dried cranberries, walnuts, and red onion. Serve immediately.

    Arugula quinoa salad assembled in a wooden salad bowl.

    Tips for Success

    • Rinse the quinoa before cooking. Quinoa is naturally coated in a bitter substance called saponin. Rinsing the quinoa before cooking helps remove this coating.
    • Use fresh ingredients. The best arugula quinoa salad is made with fresh ingredients. Use fresh baby arugula, red onion, and sweet potato to ensure the best flavor and texture. The dressing is also best made with fresh garlic and black pepper.
    • Adjust the seasoning to taste. Before you mix everything together, taste the salad dressing and adjust it to suit your tastes.
    • Dress the salad just before serving. To prevent the salad from becoming soggy, it's best to dress it just before serving.
    • Plan ahead. To get a head start on preparation, make the quinoa and sweet potatoes up to 4 days in advance and the vinaigrette up to 2 weeks in advance.

    What to Serve With Arugula Quinoa Salad

    Quinoa arugula salad makes a healthy and refreshing option that works both as a main dish and a side dish.

    One of my favorite ways to serve this salad is with some additional protein. Grilled chicken, pan-seared chicken, or roasted chicken are all great options. Marinated grilled steak tips are also delicious with quinoa salad with arugula.

    For vegetarians, roasted chickpeas, tofu, or tempeh are good sources of additional plant-based protein.

    In addition to protein, you could also serve quinoa and arugula salad with some crusty sourdough bread or a side of roasted Brussels sprouts to make it a more substantial meal.

    Quinoa arugula salad in a small white bowl.

    Storage and Reheating

    How to Store

    • Room Temperature- If you're serving this quinoa salad with arugula at a dinner party, keep in mind that it should only remain at room temperature for a maximum of two hours.
    • Refrigerator- Store leftover arugula quinoa salad in an airtight container in the refrigerator for up to 3 days. If you know you'll probably have leftovers, I recommend storing each ingredient separately until ready to serve.
    • Freezer- I do not recommend freezing this arugula quinoa salad with maple dijon vinaigrette.

    Make Ahead

    While I don't recommend assembling the salad until just before serving, each component of the salad is easy to prepare ahead of time. Making each of the ingredients ahead makes this salad perfect for meal prep because all you have to do is assemble and serve!

    • Sweet Potatoes- Roast the sweet potatoes and store them in an airtight container in the refrigerator up to 4 days in advance.
    • Quinoa- Cook the quinoa ahead of time and store it in the refrigerator for up to one week before serving. Quinoa can also be frozen for up to 6 months.
    • Maple Dijon Vinaigrette- Make and store the homemade maple dijon vinaigrette dressing in the refrigerator for up to 2 weeks.
    A white bowl of arugula quinoa salad with goat cheese and sweet potato.

    Frequently Asked Questions

    What happens if you forget to rinse quinoa?

    If you forgot to rinse your quinoa, don't worry! Quinoa that hasn't been rinsed is still safe to eat but may have a slightly bitter taste. However, many brands of quinoa now come "pre-rinsed."

    Is there a substitute for goat cheese if I don't like it or can't eat it?

    Yes! Feta cheese, blue cheese, and gorgonzola cheese all make great substitutes for goat cheese. Or use dairy-free feta cheese if you follow a dairy-free or vegan diet.

    Why is my quinoa salad with arugula mushy?

    If you accidentally overcooked your quinoa, it may have a slightly mushy texture. To ensure perfectly cooked quinoa, follow the package instructions exactly as written. Additionally, allow the quinoa some time to cool before tossing it with the dressing so that it doesn't absorb too much of it.

    Can I serve this salad warm instead of chilled?

    Arugula quinoa salad is meant to be served at room temperature or lightly chilled. If the quinoa or sweet potatoes are too hot, the arugula will wilt quickly and the goat cheese will melt.

    Let's Connect!

    Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

    More Salad Recipes

    • A white bowl filled with Mediterranean ancient grain salad.
      Mediterranean Ancient Grain Salad
    • Buffalo chicken Caesar Salad in a white bowl.
      Buffalo Chicken Caesar Salad (Grilled or Pan-Seared)
    • A small white plate of spinach Caprese salad.
      Spinach Caprese Salad

    📖 Recipe

    A bowlful of arugula quinoa salad.
    Print Pin SaveSaved!

    Arugula Quinoa Salad

    This Arugula Quinoa Salad is a versatile and easy-to-make salad that can be served as either a main or side dish. Made with creamy goat cheese, crunchy walnuts, chewy dried cranberries, and roasted sweet potatoes, this healthy salad recipe is jam-packed with flavor.
    Course Main Course, Salad, Side Dish
    Cuisine American
    Prep Time 20 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 50 minutes minutes
    Servings 4 servings
    Calories 496kcal
    Author Ashley Petrie, RDN, LDN

    Equipment

    • Rimmed baking sheet
    • Small saucepan
    • Mixing bowls

    Ingredients

    For the Roasted Sweet Potatoes

    • 1 large sweet potato peeled and cut into ¾-inch cubes
    • 1 tablespoon olive oil
    • ½ teaspoon garlic powder
    • ½ teaspoon kosher salt
    • ¼ teaspoon black pepper

    For the Quinoa

    • 1 cup quinoa dry

    For the Maple Dijon Vinaigrette

    • ¼ cup extra virgin olive oil
    • 2 tablespoons apple cider vinegar
    • 1 clove garlic grated or finely minced
    • 1 tablespoon maple syrup
    • 1 tablespoon dijon mustard
    • ½ teaspoon kosher salt
    • ¼ teaspoon black pepper

    For the Salad

    • 4 packed cups baby arugula
    • ½ cup crumbled goat cheese
    • ¼ cup dried cranberries
    • ¼ cup chopped walnuts
    • ¼ cup red onion chopped

    Instructions

    Roast the Sweet Potato Cubes

    • Preheat the oven to 425°F and line a baking sheet with parchment paper. Toss the cubed sweet potatoes with olive oil and seasonings, then spread out them evenly onto the parchment-lined baking sheet. Roast for 20-25 minutes, stirring halfway through.

    Cook the Quinoa

    • While the sweet potatoes are roasting, cook one cup of quinoa according to the package instructions. Set aside to cool for a few minutes.

    Make the Maple Dijon Vinaigrette

    • While the sweet potatoes and quinoa are cooking, whisk together all of the vinaigrette ingredients until well combined. Set aside. 

    Assemble the Salad

    • Toss the arugula, quinoa, and sweet potatoes with the maple dijon vinaigrette in a large salad bowl until well coated. Top the salad with goat cheese, dried cranberries, walnuts, and red onion. Serve immediately.

    Notes

    • Rinse the quinoa before cooking. Quinoa is naturally coated in a bitter substance called saponin. Rinsing the quinoa before cooking helps remove this coating.
    • Adjust the seasoning to taste. Before you mix everything together, taste the salad dressing and adjust it to suit your tastes.
    • Dress the salad just before serving. To prevent the salad from becoming soggy, it's best to dress it just before serving.
    • Storage: Store each ingredient separately for best results. Leftovers can be stored in an airtight container for up to 3 days. Do not freeze or leave out at room temperature for longer than 2 hours.
    • Make Ahead. Prepare the quinoa up to one week in advance, the sweet potatoes up to 4 days in advance, and the vinaigrette up to 2 weeks in advance.

    Nutrition

    Serving: 1serving | Calories: 496kcal | Carbohydrates: 52g | Protein: 12g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Cholesterol: 8mg | Sodium: 489mg | Potassium: 567mg | Fiber: 6g | Sugar: 16g | Vitamin C: 5mg | Calcium: 111mg | Iron: 3.4mg
    Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

    More Salads & Salad Dressings

    • A plate of farro salad with lemon vinaigrette. Next to the salad is a jar of lemon vinaigrette dressing.
      Asparagus & Farro Salad with Lemon Vinaigrette
    • A glass jar filled with lemon thyme vinaigrette. Out of focus in the background is a plate of salad, a whole lemon, and a few sprigs of thyme.
      Lemon Thyme Vinaigrette
    • A mason jar filled with strawberry balsamic vinaigrette next to a strawberry spinach salad.
      5-Minute Strawberry Balsamic Vinaigrette
    • A strawberry goat cheese walnut salad on a small white plate.
      Strawberry Goat Cheese Walnut Salad with Balsamic Vinaigrette

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Ashley sitting outside smiling at the camera.

    Hi, I'm Ashley!

    Welcome to Everyday Homemade, where I share fun and easy sourdough recipes, creative ways to use discard, and homemade meals that pair perfectly with fresh-baked sourdough bread.

    More about me

    Subscribe for new sourdough recipes every Saturday!

    Trending Recipes

    • Sourdough discard pizza dough stretched out on a pizza peel.
      Sourdough Discard Pizza Dough (No Yeast)
    • Sourdough discard brownies in an aluminum baking pan.
      Sourdough Discard Brownies
    • A stack of five sourdough granola bars with more bars out of focus in the background.
      Sourdough Granola Bars (Peanut Butter Chocolate Chip)
    • A plate of sourdough soft pretzels with honey mustard dipping sauce.
      Sourdough Soft Pretzels (or Pretzel Bites)

    Sourdough Recipes

    • Several sourdough chocolate chip cookies on a piece of wrinkled parchment paper on a wooden cutting board.
      Sourdough Chocolate Chip Cookies (No Chill)
    • A metal spatula lifting sourdough discard cheese crackers off of a parchment-lined baking sheet.
      Sourdough Discard Cheese Crackers
    • Three nests of homemade sourdough pasta noodles on a flour-dusted baking sheet.
      How to Make Sourdough Pasta
    • A pile of sourdough discard tortillas on a white cloth.
      Sourdough Discard Tortillas (5 Ingredients!)
    ALL RECIPES

    Footer

    ↑ back to top

    Legal

    • Privacy Policy
    • Terms & Conditions
    • Affiliate Disclosure

    Newsletter

    • Sign Up! for emails and updates

    About

    • About
    • Contact
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Everyday Homemade

    • Facebook
    • Pinterest
    • Email
    • Print