Citrus-Infused Aperol Quinoa Salad
A vibrant Mediterranean salad with quinoa, roasted vegetables, and a zesty Aperol dressing for a refreshing twist on classic flavors. This Mediterranean-inspired salad recipe, ready in about 45 minutes, pairs Quinoa, Oranges, Arugula into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup Quinoa
- 2 medium, peeled and segmented Oranges
- 4 oz Arugula
- 1 small bulb, julienned Fennel
- 1/4 cup Aperol
- 2 tbsp Extra virgin olive oil
- 1 tbsp Lemon juice
- 1/4 tsp Salt
- 1/4 tsp Black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 375°F (190°C). Toss 1 cup quinoa with 1 tbsp olive oil and roast for 20 minutes until fragrant and tender.
- Step 2: In a bowl, whisk 1/4 cup Aperol, 2 tbsp olive oil, 1 tbsp lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper until emulsified and slightly glossy.
- Step 3: Toss roasted quinoa with 2 medium oranges (peeled and segmented), 4 oz arugula, and 1 small bulb fennel (julienned) until evenly coated.
- Step 4: Adjust seasoning with additional salt and pepper, then serve chilled or at room temperature.
