Arugula Quinoa Salad with Chicken and Beets
This arugula and quinoa salad with chicken and beets is a simple and healthy recipe packed with vibrant flavors, nutrients, a little crunch, and drizzled with a zesty citrus vinaigrette. This salad is perfect for a quick lunch or a light dinner. Refreshing, satisfying, and delicious!
Use grilled or baked chicken for this recipe or cook your chicken in a pan using my foolproof method!
Recipe Ingredients
You’ll need the following ingredients to make this arugula and quinoa salad with chicken and beets:
For the vinaigrette
For the salad
Ingredient Notes, Substitutions & Variations
Arugula: The peppery arugula pairs so well with the other ingredients. But you can also used mixed greens or spinach.
Candied walnuts: Any nut works in this salad, really! I just love the sweetness of the candied nuts. I have also used almonds and pistachios as a salad topping and they are both great.
Gorgonzola cheese: Blue cheese works, too as well as smoked gouda or mozzarella.
Substitute for Beets: If you don’t like beets, feel free to leave them out! Carrots, sweet potatoes, or butternut squash would work well with the other flavors in the salad.
Expert Tips
- Make the dressing in a mason jar. Add all the salad dressing ingredients to a pint-size jar to avoid extra dishes to wash. Seal the lid tightly, and shake vigorously to combine everything well.
- I like using quick-cooking or microwave quinoa. The tri-colored variety looks really pretty.
- This salad is a PERFECT spring or summer side dish–just omit the chicken. It’s also a fantastic Easter salad!
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Thank you! ~ Casey
Arugula Quinoa Salad with Chicken and Beets
Ingredients
For the dressing
- 1/3 cup orange juice
- 2 tsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1/4 cup extra virgin olive oil
- salt/pepper, to taste
For the salad
- 4 cups baby arugula, packed
- 2 cups cooked chicken, cubed or shredded See Note 1
- 1 cup cooked quinoa See Note 2
- 1/4 cup candied walnuts
- 1 cup cooked beets, diced canned beets are great
- 1/2 cup gorgonzola cheese, crumbled
Instructions
- Prep: Cook quinoa according to package directions. Set aside to cool.
- Make the dressing: Whisk all dressing ingredients together. Taste, and season with salt and pepper if needed.
- Assemble: Add all other ingredients to a large salad bowl OR divide between 4 large salad plates.
- Finish: Drizzle salad with dressing and toss. Season with salt and pepper and serve immediately.
This recipe has been on my regular rotation for years when I am craving a nice, healthy salad. I hope you love it as much as I do! XO ~ Casey