Arugula Fruit Salad

I ate this fruit salad for lunch the past 5 days. It kept me (and Harper!) full, it was extremely satisfying and stayed good in the fridge all the way until Friday! I make my lunches for the week on Sunday and I'm always weary whether it will still be good come Friday, but this meal and all of it's glory did not disappoint! 

The grapes add just enough sweetness, while the quinoa adds a nutty crunch. Tossed up in a bit of olive oil and balsalmic vinegar to bring it all together. I will definitely be repeating this tasty salad!

I'm on a 30 day "cleanse", no processed foods, no added sugar, no dairy and no gluten! Obviously at 5 months pregnant, my goal is not weight loss, but to feel my best and stay healthy. With meals like this it seems effortless! The key to my success is to ALWAYS enjoy what you are eating. Good, healthy food does not have to be bland and boring- simply get CREATIVE!


  1. Cook Quinoa while evenly separating arugula, onion, grapes and pecans into containers (unless you are mixing into one big bowl!)
  2. Mix olive oil, white balsamic vinegar and balsamic vinegar into a mason jar (or small container) and refrigerate. 
  3. When quinoa is done cooking, let cool. When cooled, add to salad. Salt and pepper salad as needed. 



  • 10 Handfuls of Arugula
  • 1/2 Red Onion Sliced
  • 1 Cup Uncooked Quinoa
  • 2 Cups Green Grapes
  • 1 Cup Pecans
  • 4 TBSP Olive Oil
  • 3 TBSP White Balsalmic Vinegar
  • 1 TBSP Balsamic Vinegar
  • Salt & Pepper to Taste

If you are taking the salads for lunch, I recommend adding the dressing the morning of. If you are using it for a dinner party, add right away and let marinate for a few hours for best flavor!

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