This Hearty Reset Salad from Madly Hadley Makes the Perfect Winter Lunch

“After all the fun and indulgent food over the holidays, I love starting January with a reset salad. This one is full of fresh herbs, crunchy fennel, juicy pomegranate seeds, and topped with the umami, smoky crunch of my plant-based coconut bacon bits. It’s a salad that leaves you feeling both satisfied and refreshed.”
—Madelyn Hadley, founder of Madly Hadley 

Quinoa Salad With Chickpeas, Pomegranate, and Plant-Based Bacon Bits 

Grainy quinoa and protein-packed chickpeas meet fresh herbs, citrus, and a crave-worthy crunch from Madly Hadley Plant-Based Bacon Bits in this simple winter salad. 

Active time: 10 minutes
Total time: 10 minutes
Yield: 4 servings

Ingredients: 

For the salad: 

6 cups arugula
2 cups quinoa, cooked
1 14-ounce can chickpeas, rinsed and drained
1 cup pomegranate seeds
1 ½ cups fennel, thinly sliced
1 cup green onion, thinly sliced
1 cup parsley, chopped
½ cup fresh basil, chopped
½ cup salted pistachios, chopped
1 cup Madly Hadley Plant-Based Bacon Bits

For the dressing: 

¼ cup fresh orange juice
Zest of one orange
2 tablespoons champagne vinegar
¼ cup extra virgin olive oil
1 small shallot, finely minced 
½ teaspoon dijon mustard
¼ teaspoon black pepper
Salt, to taste

Instructions: 

Whisk the ingredients for the dressing together. 

Toss to combine the dressing, arugula, quinoa, chickpeas, pomegranate, fennel, green onions, parsley, basil and half of the pistachios and Madly Hadley Plant-Based Bacon Bits. 

Plate the salad by spooning into a bowl and top with remaining roasted pistachios and Madly Hadley Plant-Based Bacon Bits. Enjoy!