When creamy feta meets tart pomegranate and spicy Bowery Arugula, you know you have a winning combination. Hearty and healthy, this Mediterranean-inspired salad can serve as a main dish or a flavorful side.
More about Bowery
Ingredients
- 1 cup quinoa
- Bowery Arugula, 4.0 oz
- 1 small red onion, diced
- ½ cup pine nuts
- ¾ cup pomegranate seeds
- 4 oz feta cheese, cubed
- 1/4 cup balsamic vinegar
- 3 tablespoons honey
- 1 tablespoon Dijon mustard
- 3/4 cup olive oil
Preparation
- Cook quinoa according to package directions; drain well.
- Toss Bowery Arugula with cooked quinoa, red onion, pine nuts, pomegranate seeds and feta in a large bowl.
- In a small separate bowl, whisk the balsamic vinegar, honey and dijon together. Gradually whisk in the olive oil, pouring it in a steady stream and stirring continuously until fully combined.
- Pour dressing over salad and enjoy!
Bowery Ingredients
