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The only way to make sense out of change is to plunge into it, move with it, and join the dance. ~Alan Watts
Meet my new favorite holiday salad! Vegan and gluten-free, this Holiday Crunch Salad with pomegranate seeds, quinoa, sliced almonds, parsley, and avocado is tossed in a simple citrus dressing and couldn’t be any easier.
Tangy and bright, the flavors delight the palate. But it’s the crunchy texture from the pomegranate seeds and sliced almonds that got me hooked on it. It’s a healthy and festive addition to your holiday table, full of protein and antioxidants.
Watch How to cut a Pomegranate | 2 min video!
Have I told you how much I love pomegranates? Not only are they dramatic and beautiful both inside and out, they are delicious and super nutritious. They also have a very interesting past.
Originating in Persia and the Himalayas, pomegranates became popular in Middle Eastern civilizations because they provided sustenance for long journeys across hot deserts. They eventually migrated to Russia, India and Mediterranean countries and as far east as China and Southeast Asia via the Silk Road.
Their name comes from the Latin meaning “seeded apple.” Some believe a pomegranate was the first apple, the one that caught Eve’s eye, in the book of Genesis. Throughout history, pomegranates seem to be revered – linked to health, fertility and rebirth. They were carved on the pillars of Solomon’s temple, buried in tombs with Egyptian kings and depicted in the art of Zen temples.
It was the Spanish who brought them to the Americas in the 1500s. Eventually, they migrated to California and Texas, where they were planted around missions by Franciscan monks.
Lately, they have been in and on everything around here. I can’t get enough of these guys….and all week long I’m posting recipes featuring different ways to use them in the kitchen. ‘Tis the season!
To save time, cook the quinoa the night before and chill in the fridge until you are ready to make the salad. Or make the whole salad ahead, adding the avocado just before serving so they are nice and fresh. Hope you enjoy this as much as I do!!
For more vegan make-ahead salad be sure to visit here!
- 4 cups cooked quinoa (about 1 1/3 -1 1/2 cups dry- see notes)
- 1 cup pomegranate seeds
- 4 chopped scallions
- 1 cup chopped Italian parsley
- 1/2 cup toasted sliced almonds
- 1/2 orange- zest and juice
- 1/3 cup olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt, more to taste
- 1/4 teaspoon cracked pepper
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1–2 chopped avocados ( optional)
Make sure to rinse quinoa well before cooking to remove bitterness.
- Serving Size:
- Calories: 287
- Sugar: 4.2 g
- Sodium: 153.1 mg
- Fat: 17.3 g
- Saturated Fat: 2.4 g
- Carbohydrates: 29.5 g
- Fiber: 6.3 g
- Protein: 6.9 g
- Cholesterol: 0 mg
Keywords: quinoa salad, pomegranate salad, holiday salad, christmas salad, vegan salad with quinoa, vegan salad, quinoa salad with pomegranate, salads with pomegranate