Indulge in a guilt-free delight with a salad that features nutty quinoa, peppery arugula, and a zesty mustard-and-date dressing. Fresh oranges and pomegranate arils add to the many textures and flavors, thus creating a satisfying dish that’s both nourishing and delicious.

Serves 10.

Salad Ingredients:

6 Medjool dates

7 tablespoons (100g)
Dijon mustard

2 tablespoons water

2⅔ cup (500g) cooked quinoa

1½ cups (220g) cooked chickpeas

9 ounces (250g) arugula

1 cup (130g) dried apricots

½ cup (60g) sliced almonds, toasted

1 tablespoon parsley, finely chopped

2 tablespoons (30g) scallions, chopped

2 teaspoons Galaxy Dust

⅔ cup (100g) pomegranate arils

3 oranges, cut in segments

1. First, prepare the dressing. Blitz the mustard and dates
in a blender, adding water if the dressing is too thick.

2. In a large bowl, toss together quinoa, chickpeas, arugula, dried apricots, parsley, and scallion. Add the mustard-date dressing and toss well.

3. Place in salad bowl and sprinkle with Galaxy Dust.

4. Top with sliced almonds and garnish with pomegranate seeds and orange segments.