Arugula Quinoa Salad with Maple-Dijon Vinaigrette

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.

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.

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.

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.

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.

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. 

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.

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.

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.

Frequently Asked Questions

Let's Connect!

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