Goat Cheese and Pomegranate Salad with Quinoa
If you want an elegant side dish or just a heart healthy lunch, this one’s for you! My Goat Cheese and Pomegranate Salad with Quinoa is a vibrant and beautiful dish. It hits all textures of creamy and crunchy plus just a little bit of sweet.
The juicy pomegranate arils are combined with protein packed quinoa, roasted sweet potatoes and shaved brussel sprouts.
When I first had shaved brussel sprouts and walnuts combined, it was in a recipe that was from a vegetarian cookbook named Simply Vegetarian by Susan Pridmore. Seriously this is the best combo. This goat cheese and pomegranate salad is great for a dinner party, light lunch or for your Thanksgiving table or Christmas dinner.
Why this recipe works
- This goat cheese and pomegranate salad is perfect for meal prep. Cook off a large batch of sweet potatoes and quinoa at the beginning of the week and you’re set.
- It’s versatile. You can have it as it or add different proteins on top like my Middle Eastern Spatchcock Chicken, Lemon and Dill Salmon or Gluten Free Turkey Meatballs.
- It’s a beautiful salad that can be enjoyed during the holidays.
- It’s nutrient dense- fiber to support your digestion, healthy fats to help keep you full and antioxidants from the juicy pomegranate seeds.
Ingredients for this salad with Goat Cheese and Pomegranate Seeds
This salad is all the hype because of it’s fresh ingredients :
- Quinoa. Cook off the quinoa and let it cool to room temperature or use leftover quinoa.
- Sweet potato. Sweet potato can be served at room temperature as well.
- Raw brussels sprouts. Wash them well and cut into thin slices for that “shaved” look. Or you can buy them shaved already.
- Walnuts. There are so many benefits behind walnuts such as they help fight inflammation, they are good for your brain and heart health.
- Bright red pomegranate arils. Can we agree pomegranates are the bomb, especially on dishes like my Lentils and Tofu. Pro tip: You can find frozen pomegranate arils and defrost them for about 15 minutes at room temp. Or use whole pomegranates by removing the seeds.
- Creamy Goat cheese.
Dressing:
- Extra virgin olive oil .
- Honey. Maple syrup works too.
- Dijon mustard .
- Pinch of black pepper.
- Lemon juice.
How to make Goat Cheese and Pomegranate Salad with Quinoa
Step One: Cook the quinoa and sweet potatoes: Start with preheating the oven to 375 degrees F. Peel and dice the sweet potatoes and place them on a baking sheet lined with parchment paper. Spray with avocado oil spray over the top and season with salt and pepper. Roast for 25 minutes ( rotating tray half way through) or until golden brown. Cook the quinoa according to the package and set aside and let cool when done.
Step Two: Prep the brussel sprouts: Wash and clean the brussels sprouts.
Step Three: Make the dressing: In a small bowl , whisk together the lemon juice, honey, black pepper and dijon mustard. Then slowly drizzle in the olive oil.
Step Four: Assemble the salad: Grab a large salad bowl, add the quinoa, sweet potatoes, crumbled goat cheese, walnuts, and brussel sprouts. Drizzle with about 2-3 tablespoons( or more if you like) of the salad dressing and combine gently. Serve and enjoy!
Storing
Store salad separately from the dressing in an airtight container in the fridge for up to 3 days.
Helpful tips
- Add in fresh mixed greens like spinach or chopped kale for more nutrients and lower carb count.
- This salad can come together in minutes if you prep the sweet potato and quinoa ahead of time.
- You can switch out the walnuts to crunchy pecans, pistachios, almonds or pine nuts.
What to serve with goat cheese salad
- Serve as a vegetarian main dish. Or as a side dish alongside your favorite proteins such as grilled chicken, shrimp or salmon.
- Pair with a simple soup such as Butternut Squash and Carrot Soup or Carrot Lentil Soup.
- Warm whole grain bread with a creamy hummus.
- This festive salad is great any time of year. Throw in grilled zucchini for a summer feel or butternut squash with chopped pecans for a Thanksgiving dinner side dish.
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Did you make this recipe and love it? Please leave a comment and give it a 5 Star Rating! THANK YOU!
An easy salad that can be prepared ahead of time is always a winner. If you ever wondered how to use goat cheese in a salad, this is the perfect way, keeping the ingredients simple and allowing all the flavors and textures to shine. The dressing will work on any salad and you can always change the cheese to feta cheese or throw in a juicy pear or add honeycrisp apples. Whichever salad ingredients you choose, I bet it will get rave reviews! I hope you enjoy this dish!
Goat Cheese and Pomegranate Salad with Quinoa
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Equipment
- large salad bowl
Ingredients
- 1 cup quinoa cooked
- 1 cup sweet potato roasted
- avocado oil spray
- 2 cups shaved brussel sprouts
- ½ cup walnuts
- 3 tablespoon pomegranate seeds
- 2 ½ oz goat cheese
Lemon Dressing
- 1/4 cup extra virgin olive oil
- 1 ½ tablespoon honey
- ½ teaspoon dijon mustard
- Pinch of black pepper
- ½ lemon juice of 1/2 of a lemon
Instructions
- Cook the quinoa and sweet potatoes: Start with preheating the oven to 375 degrees F. Peel and dice the sweet potatoes and place them on a baking sheet lined with parchment paper. Spray with olive oil spray or avocado oil spray over the top and season with salt and pepper. Roast for 25 minutes ( rotating tray half way through) or until golden. Cook the quinoa according to the package and set aside and let cool when done.
- Prep the brussel sprouts: Wash and clean the brussels sprouts.
- Make the dressing: In a small bowl, whisk together the lemon juice, honey, black pepper and dijon mustard. Then slowly drizzle in the olive oil.
- Assemble the salad: Grab a large bowl, add the quinoa, sweet potatoes, goat cheese, walnuts, and brussel sprouts. Drizzle with about 2-3 tablespoons( or more if you like) of the vinaigrette and combine gently. Serve and enjoy!
Notes
Store salad separately from the dressing and pomegranates in an airtight container in the fridge for up to 3 days. Helpful tips:
Add in fresh greens like spinach or chopped kale for more nutrients.
This salad can come together in minutes if you prep the sweet potato and quinoa ahead of time.
You can switch out the walnuts to pecans, pistachios, almonds or pine nuts.
Nutrition
Making this recipe? I would love to see it! Tag me on Instagram @whensaltyandsweetunite or use hashtag #whensaltyandsweetunite .
