Nutty quinoa and roasted chestnuts form the hearty base of this jewel-toned salad, while bright citrus, peppery arugula, and bursts of pomegranate seeds add layers of freshness and flavor. The result is a dish that’s light yet satisfying, colorful enough to brighten any winter table, and versatile enough to serve as a wholesome side or a stand-alone light lunch. Balanced, refreshing, and full of texture, it offers a welcome contrast to the season’s heavier comfort foods.
INGREDIENTS:
1 cup quinoa, rinsed
2 cups water or vegetable broth
1 cup roasted chestnuts, chopped
1 cup arugula (or baby spinach)
½ cup pomegranate seeds
1 small orange, peeled and segmented
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon honey or maple syrup
Salt and pepper
METHOD:
Cook quinoa in water or broth according to package directions. Fluff with a fork and let cool slightly.
Whisk olive oil, lemon juice, honey, salt, and pepper for the dressing.
In a large bowl, combine quinoa, chestnuts, arugula, pomegranate seeds, and orange segments.
Toss gently with dressing. Serve at room temperature or slightly chilled.
YIELD: 4 servings
