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Holiday Crunch Salad with Quinoa, almonds, pomegranate, parsley and mint. |

Holiday Crunch Salad Recipe


This Holiday Crunch Salad is bursting with flavor!  Made with quinoa, pomegranate seeds, avocado, toasted almonds, and fresh parsley, it’s a festive, healthy, vegan, gluten-free salad, perfect for the holiday table!


Units Scale
  • 1 1/2 cups uncooked quinoa (4 cups cooked)
  • 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
  • 12 chopped avocados ( optional)


  1. Rinse the quinoa with cold water to remove bitterness. Strain and place in a medium pot. Add 2 ⅔ cups water and a pinch of salt, and bring to a boil. Cover, lower to a gentle simmer, for 15 minutes. Let cool, fluff with a fork. Feel free to make this ahead and refrigerate.
  2. Place cooled cooked quinoa, pomegranate seeds, scallions, parsley and almonds in a medium bowl.
  3. Add the olive oil, orange juice and zest, vinegar, salt and spices and toss well.
  4. Taste and adjust salt. Gently fold in the avocado right before serving (or serve the avocado on the side, if wanting to keep leftovers).


Leftovers will keep in the fridge for up to 3 days.



  • 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

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