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Quinoa, Arugula, Mint Salad with Dates

This salad has it all- seriously. Filling quinoa, fresh greens and veggies, sweet, chewy dates, crunchy sprouted pumpkin seeds. All drizzled with California Olive Ranch Balsamic Vinaigrette bringing just the right amount of flavor and tang. It’s so satisfying it can easily be served as a main meal, plus it’s vegan friendly! With fresh mint leaves and chopped dates that aren’t found it your typical, basic salad, you’ll be amazed by how well these ingredients mix together. Just whatever you do, don’t skip the mint!


  • 4 cups fresh arugula

  • 2 cups cooked quinoa, cooled

  • 1 cup loosely packed mint leaves

  • 8 large medjool dates sliced into 1/4 inch bites

  • 1/2 cup sliced sugar plum or cherry tomatoes

  • 1 medium, ripe avocado

  • 1/2 a large cucumber sliced and quartered

  • 5 tablespoons California Olive Ranch Balsamic Vinaigrette

  • Handful sprouted pumpkin seeds


1. Add 1 cup dried quinoa and 1 3/4 cup water to a medium sized pot

2. Bring pot to a boil then turn down to a simmer and cover with lid

3. Let cook for 15 minutes

4. After 15 minutes let quinoa sit untouched for 10 minutes in pot

5. Fluff with a fork, then let cool to room temperature

6. Meanwhile, wash all veggies

7. Chop mint, dates, tomatoes, avocado and cucumber

8. Add to a large salad bowl with arugula and cooled quinoa

9. Toss well, then drizzle with California Olive Ranch Balsamic Vinaigrette, gently toss again

10. Top with sprouted pumpkin seeds and serve immediately!

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