Bowery.Symbol.Color.RGB-menu.png

The Bowery Source

A destination dedicated to educating and connecting with our community.

Pomegranate, Arugula, and Quinoa Salad

Pomegranate, Arugula, and Quinoa Salad

quinoa salad.jpeg

Prep time: 15 minutes // Total Time: 15 minutes

INGREDIENTS

  • SALAD

    • 1 4.5 oz container Bowery Arugula

    • 1 cup cooked quinoa

    • 1 small red onion, diced

    • ½ cup pine nuts

    • ¾ cup pomegranate seeds

    • 4 oz feta cheese, cubed

  • DRESSING

    • 1/4 cup balsamic vinegar

    • 3/4 cup olive oil

    • 3 tablespoons honey

    • 1 tablespoon Dijon mustard

RECIPE PREPARATION

Combine all salad ingredients in a large bowl. Toss gently. In a separate bowl, combine dressing ingredients. Pour dressing over salad and enjoy!

Recipe developed by Sylvia Jezowski of Frolic Through Life for Bowery Farming.

Breakfast Bowl with Carrots, Avocado, and Greens

Breakfast Bowl with Carrots, Avocado, and Greens

Autumn Salad with Caribbean Colors

Autumn Salad with Caribbean Colors