Light And Refreshing

Walnut, Arugula and Pomegranate Salad

with Quinoa
5
Average: 5 (2 votes)
(2 votes)
Walnut, Arugula and Pomegranate Salad
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Health Score:
10,0 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
206
calories
Calories

Healthy, because

Even smarter

Nutritional values

The vegetables, quinoa and walnuts in this recipe make it a well-balanced meal of nutrients, vitamins, protiens, and healthy fats. 

To include more protein, add some grilled chicken, goat cheese, or gorgonzola to this salad. 

1 serving contains
(Percentage of daily recommendation)
Calorie206 kcal(10 %)
Protein3 g(3 %)
Fat16 g(14 %)
Carbohydrates12 g(8 %)
Sugar added0 g(0 %)
Roughage2.1 g(7 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2.2 mg(18 %)
Vitamin K58.7 μg(98 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0 mg(0 %)
Niacin1.1 mg(9 %)
Vitamin B₆0.1 mg(7 %)
Folate24 μg(8 %)
Pantothenic acid0.3 mg(5 %)
Biotin3.6 μg(8 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C13 mg(14 %)
Potassium262 mg(7 %)
Calcium40 mg(4 %)
Magnesium41 mg(14 %)
Iron1 mg(7 %)
Iodine2 μg(1 %)
Zinc0.7 mg(9 %)
Saturated fatty acids1.7 g
Uric acid18 mg
Cholesterol0 mg
Complete sugar5 g

Ingredients

for
4
For the salad
cup vegetable stock
0.333 cup Quinoa (washed)
3 cups Mache Lettuce (lamb's lettuce)
3 cups Arugula
1 pomegranate (seeds removed)
1 handful Walnut (chopped)
For the dressing
4 Tbsps Walnut oil
5 Tbsps apple cider vinegar

Preparation steps

1.
Bring the stock to the boil and add the quinoa. Cook for 10-12 minutes and then drain any liquid left over. Leave to cool in the pot.
2.
Place the lamb's lettuce and the rocket in a bowl. Mix the pomegranate seeds with the quinoa and add to the leaves.
3.
To make the dressing, Mix together the walnut oil and the apple vinegar, season with salt and ground black pepper and a pinch of sugar. Drizzle the dressing over the salad and serve garnished with the walnuts.