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Plant Powered Fall Quinoa and Arugula Salad with Apples and Figs

  • Author: Elaine Gordon
  • Total Time: 15 mins
  • Yield: 1 large salad 1x




  1. On a large salad plate or in a large salad bowl, add arugula, quinoa, pepitas, crispy chickpeas, spiralized radishes, spiralized apples, green onions, shallots, avocado, figs and hemp seeds.
  2. In a measuring cup whisk together the salad dressing ingredients. Or, combine in a mini food processor. Pour 3 tablespoons of the dressing on the salad. Toss and taste. Add more dressing if desired. Store leftover dressing in an airtight container in your refrigerator for up to 2 weeks.
  3. Enjoy the salad immediately.


I like to make this salad using well chilled arugula, radishes, apple, green onion, avocado and figs. I like the cooked quinoa to be room temperature ideally. I prefer the crispy chickpeas to be fresh out of the oven and just slightly cooled.

  • Prep Time: 15 mins