Arugula Salad with Quinoa, Apricot & Avocado

A flavorful arugula salad made with cumin-spiced dressing, tangy dried apricots, avocado, quinoa and chickpeas.

Arugula Salad with Quinoa, Apricot & Avocado

I’ll never get tired of an arugula salad with avocado and quinoa. They’re probably my favorite three ingredients to use. I love this sweet combo of dried apricots, peppery arugula, smoky cumin and fruity Arbequina Olive Oil. (I almost named this Arbequina Quinoa – but try to say that one five times fast).

homemade olive oil dressing w/ California Olive Ranch Arbequina quinoa apricot & arugula salad / loveandlemons.com

So what’s Arbequina Olive Oil? It’s a light and fruity extra virgin olive oil that’s perfect for flavorful like this one. Coincidentally, I’ve been buying it long before the folks at California Olive Ranch started sending it to me. Try it, I promise you’ll love it. (I usually get mine at Whole Foods). You can also use any quality extra-virgin olive oil in this recipe.

The dressing here is a simple moroccan-inspired combination of cumin, garlic, lemon and honey. (vegan sub: maple syrup)

Arugula Salad with Quinoa, Apricot & Avocado

If you love salads as much as I do, check out many many more in the salad section of our recipe index!


5.0 from 2 reviews
Arugula Salad with Quinoa, Apricot & Avocado
 
Prep time
Total time
 
A flavorful arugula salad made with cumin-spiced dressing, tangy dried apricots, avocado, quinoa and chickpeas.
Author:
Serves: 4 as a side, 2 as a meal
Ingredients
dressing:
  • ¼ cup extra-virgin olive oil
  • 1 garlic clove, minced
  • juice of 1 medium lemon
  • ½ to 1 teaspoon honey or maple syrup, if vegan
  • 2 teaspoons cumin
  • 1 teaspoon chopped chives
  • pinch of red pepper flakes
  • ¼ teaspoon sea salt
  • freshly ground black pepper
for the salad:
  • 1 cup cooked quinoa
  • 1 cup chickpeas, drained, rinsed
  • a few big handfuls of arugula
  • ¼ cup dried apricots
  • 1 small avocado, cubed
  • ¼ cup chopped, toasted almonds
  • ¼ cup chopped chives
  • sea salt and freshly ground black pepper
Instructions
  1. Whisk together the olive oil, garlic, lemon, honey, cumin, chives, red pepper flakes, salt, and pepper. Set aside.
  2. In a large bowl, toss together the quinoa, chickpeas, arugula, dried apricots, and a few generous pinches of salt and pepper. Drizzle in ¾ of the dressing and toss again. Top with the avocado, chopped almonds, chives, and drizzle the remaining dressing. Season to taste and serve.

59 comments

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Rate this recipe (after making it):  

  1. I am just back from a 1-month holiday and this salad looks like the perfect way to get back into healthy eating. Lovely.

  2. This salad’s looking great! I can’t wait to try the recipe, it’ll be perfect for a nice, warm summer evening!

  3. Leah from georgiapeachonmymind.com
    05.29.2014

    I will have to give this combo a try – love the pairing of salty and sweet and peppery arugula. The olive oil sounds like a great addition too – I’ll have to check it out!!

  4. Emma from coconutandberries.com
    05.29.2014

    I’ve been taste-testing different olive oils lately and there’s a huge variety I didn’t know about before. The “Arbequina” olive oil sounds like it would be lovely here.
    Do you not prefer unsulfured apricots? I think they’re much yummier 🙂

  5. Yes please! You can’t go wrong with quinoa, arugula, avocado, and toasted almonds. I’m interested to see how they complement the apricot. 🙂

  6. Lisa from theveganpact.com
    05.29.2014

    Oh wow! Ive had alot of dried apricots in my pantry that Ive been wanting to put to good use!

  7. This is a gorgeous looking salad that is completely up my alley! I make a cumin lentil soup with dried apricots, so I know how good the cumin-apricot pairing is. I could eat this kind of quinoa salad every day! Nice one!

  8. Pang from circahappy.com
    05.29.2014

    Who said you can’t make 100 different kinds of salad with arugula, avocado and quinoa? I do not oppose to that idea at all. I am not a healthy person, so by coming to your blog & see your beautiful salads etc., those photos & recipes encourage me to eat better, and I thank you for that 🙂

    I have not tried California Olive Ranch Arbequina Extra Virgin Olive Oil before, but I might give it a try once I use up mine 🙂

  9. I love arugula based salads. I think this is going to be on the lunch roster very soon! Excellent addition of almonds and apricots 🙂

  10. Ohhhh my goodness, this looks delicious. I may have to give this a go.
    Unfortunately, I’m allergic to apricots. It sounds delicious, even without them… but might you have any ideas for a substitute?
    Maybe some dried mango or pineapple or something, I don’t know. Hmmm.

    • jeanine
      05.29.2014

      absolutely – dried mango would be lovely, I also love to use currants as a little pop of sweetness…

    • Dried mango! what a great idea! I live in Costa Rica where dried apricots are the price of gold and mangoes litter the ground. I love the idea of drying them. I also grow arugula all year round.This salad sounds fantastic, will try asap, it’s always summer here!

  11. Mmm, this is making me hungry right now! Love all of the flavors in this, I’ll have to try it once I get my hands on some fresh veggies. 🙂

  12. Kristin from blog.kristinfleming.com
    05.29.2014

    I am so looking forward to putting this on my families dinner menu! Looks so good.

  13. Erin from elizabeth-erin.blogspot.com
    05.31.2014

    I’m making this this week, beautiful!

  14. sandy
    06.01.2014

    sounds so yummy. is the cumin in the dressing whole or ground?

      • sandy
        06.01.2014

        many thanks for your speedy reply – on the menu now for my lunch!

  15. Nina
    06.01.2014

    This looks delicious! Any suggestions of what I could substitute for cumin in the dressing? (It’s one spice that I’m lacking in my cupboard at the moment) Maybe turmeric?

    • jeanine
      06.01.2014

      I think turmeric would be great (maybe with a pinch of cayenne for some heat, if you have some ground corriander, that would also be nice with turmeric). OR Paprika would work too (if it’s smoked paprika, start with less, add more to taste).

      • Nina
        06.01.2014

        Thanks Jeanine! Can’t wait to try it!

  16. Emily from ginghamandsteel.com
    06.02.2014

    I love all your recipes, especially your salads, but I’ve got a rather silly question – how do you keep the quinoa in each bite of your salad? I find when I make salads with quinoa, I can’t get any to stay with the leaves and other goodies, and so it’s more like a bowl of quinoa at the end of a nice salad. (Not that it’s horrible, but still – seems like a bit of a waste!)

    • jeanine
      06.05.2014

      Ha, I’m not sure I’ve noticed that problem :). Try tossing the greens with the quinoa while it’s still a little bit warm (not hot) – it’ll wilt them slightly and help everything stay together.

  17. Jaimie from lizzyinthekitchen.typepad.com
    06.02.2014

    Awesome! I’ve been throwing some dried papaya in my chopped salads lately and it is seriously the most delightful surprise when you get a bite. 🙂

    • jeanine
      06.05.2014

      I love a little pop of sweetness in salads!

  18. Beth
    06.02.2014

    I made this tonight, and I’m so glad I did! It was light, refreshing, delicious, and unexpected with the cumin in the dressing. Thank you! 🙂

    • jeanine
      06.05.2014

      thanks for sharing – glad you enjoyed it 🙂

  19. Andrea
    06.05.2014

    We had this delicious salad this evening. Thanks!

    • jeanine
      06.05.2014

      so glad you liked it!

  20. Niina G
    06.06.2014

    This was fantastic. I used fresh apricots instead of dried, and added some fresh green onions as I had them handy. Great salad. Thank you!

    • jeanine
      06.09.2014

      so glad you liked it!

  21. Annie
    06.09.2014

    How many servings does this make??

    • jeanine
      06.09.2014

      about 2 as a meal, 3-4 as a side

      • Annie
        06.09.2014

        Thank you so much for your quick reply! Can’t wait to make it!

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  24. salads forever
    06.27.2014

    This salad was delicious! I made it with fresh apricots rather than dry since they’re in season. I gota say though-this dressing had way too much garlic for me! one glove or less would do the trick next time.

    • jeanine
      06.29.2014

      thanks, I’ll note that about the garlic in the recipe (I guess I like a lot of garlic!)

  25. Angela
    07.05.2014

    Made this last night along with many other salads…. This one stole the show,, soooooooo good….thanks for the recipe!

  26. Analida
    07.11.2014

    Nice recipe for quinoa arugula and apricot salad, especially for the summer months. Looks so healthy and delicious. Thanks.

  27. Roslyn from artbyroslyn.on.ca
    07.22.2014

    This salad sounds absolutely wonderful. However I wish you had used apricots without sulphur dioxide added – you know the brownish ones that are so soft and sweet. I realize the colour is not as appealing as the sulphured ones, which is why they do that, but there are many of us who cannot tolerate sulphur. I would prefer the organic apricots anyway which would not contain this drug which can be life-threatening to some!

  28. Brooke
    03.31.2015

    This is the best salad I have had in a long time! I would have never thought to put cumin in the dressing but it really made it. This will be on repeat 🙂

    • jeanine
      04.03.2015

      I’m so glad! It’s one of my favorites – I just love the little bit of warm spice the cumin adds.

  29. Lynne from Berwyn
    12.24.2016

    I’ve made this salad three times so far, but could eat it often. When I’ve been out of one ingredient or another (apricots, chives, arugula avocado), I’ve substituted something else (raisins or cranberries, scallions, mesclun) or gone one without it (avocado) and it’s still been amazingly bright and tasty. The dressing is delicious and can be used on other salads too. My kids, 20’s and 30-something foodies, love this salad! Thanks for posting the recipe!

  30. Valerie
    05.31.2017

    Made this salad for a picnic – added watermelon radishes for an extra splash of color. I’m vegan so for the dressing I used agave instead of honey. This dressing is fantastic, I’ve also made the dressing on its own with brown rice syrup and also with maple syrup instead of the honey. This dressing has become a staple in my home.

    • Jeanine Donofrio
      06.02.2017

      Hi Valerie – I’m so glad you enjoyed this one (and the other recipes!)

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Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.