California Pizza Kitchen Quinoa and Arugula Salad Recipe: Bright Herb Zing With Nutty Crunch

This California Pizza Kitchen quinoa and arugula salad recipe brings their signature bright, herbaceous zing to your table with nutty crunch and perfectly balanced flavors. The secret lies in cooking quinoa just right—fluffy yet firm—while keeping the arugula crisp through careful handling.

I’ve replicated their signature dressing, a tangy lemon-orange vinaigrette that brightens every bite, and added optional feta and toasted almonds for that signature CPK texture.

The dish starts with 1 cup quinoa, simmered until tender but still holding its shape, then tossed with peppery arugula, sun-dried tomatoes, and a dressing made with fresh lemon juice, orange zest, and a touch of Dijon.

The key is timing: quinoa needs to cool slightly before mixing, and the arugula should be added last to preserve its crispness. This salad isn’t just healthy—it’s restaurant-quality, with layers of flavor that make it a standout side or even a light main.

What sets this apart is the authentic CPK touch: toasted almonds for crunch, crumbled feta for saltiness, and a final drizzle of the citrus dressing to tie everything together. The result is a salad that’s vibrant, satisfying, and packed with texture—crisp, creamy, crunchy, and tangy all in one bite.

Perfect for summer BBQs, lunch meetings, or as a fresh starter before a hearty meal.

For extra authenticity, plate it like CPK would: scatter the ingredients artfully on a wide platter and let each person assemble their own bowl. The dressing should glisten, the almonds should be golden, and the arugula should look fresh and inviting.

This isn’t just a salad—it’s a flavor experience that rivals the restaurant’s version, and it’s easier to make than you’d think.

Ingredients for california pizza kitchen quinoa and arugula salad

Quinoa, peppery arugula, and citrus dressing—this salad delivers CPK's signature zing at home.

The quinoa is the foundation, so grab Trader Joe's or Whole Foods brands—they rinse well and cook evenly. For arugula, organic baby leaves stay crisp longer than regular arugula. Sun-dried tomatoes should be oil-packed, not dried—those are chewy. The almonds? Costco's bulk almonds toast up perfectly in a dry skillet for 3-4 minutes. Feta is optional but adds that signature CPK saltiness—look for crumbly, not soft, blocks.

No lemon? Lime juice works too, though it's more tart. Skip the orange zest? A splash of orange juice adds brightness. No almonds? Toasted walnuts or pecans give similar crunch. The dressing can be made ahead—just shake it up before using. For extra zing, add a pinch of red pepper flakes. The garlic is optional but ties everything together—trust me on that.

Quinoa keeps for 5 days in the fridge, but arugula wilts fast—store it separately and add just before serving. The dressing lasts 1 week in a sealed jar. I always make extra almonds—they're great on yogurt or oatmeal. This salad tastes even better the next day once flavors meld, so double the batch for leftovers.

Step-by-step instructions for California-inspired quinoa salad

Here's how to assemble this vibrant, nutty, and zesty salad that's perfect for summer gatherings.

Rinse the 1 cup quinoa thoroughly under cold water in a fine-mesh strainer until the water runs clear. This removes bitterness and ensures light, fluffy grains. In a medium saucepan, combine the quinoa with 2 cups water and bring to a boil over high heat. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.

Resist the urge to peek! The steam needs to cook the quinoa evenly. When done, the grains should be tender with a slight bite. Remove from heat and let it sit covered for 5 minutes—this resting period allows the grains to finish absorbing moisture and become perfectly fluffy. Fluff with a fork before transferring to a large mixing bowl to cool completely.

While the quinoa cooks, spread the 0.5 cup toasted sliced almonds on a dry baking sheet. Toast in a 350°F oven for 5-7 minutes until they're fragrant and just beginning to turn golden. Watch closely—they burn quickly! Remove from oven and let cool for 2 minutes before transferring to the mixing bowl with the cooled quinoa.

Here's the thing—properly toasted almonds add that irresistible crunch that makes this salad special. If you're short on time, you can toast them in a dry skillet over medium heat for 3-4 minutes, stirring constantly, until golden. Just don't walk away—they'll go from perfect to burnt in seconds.

In a small bowl, whisk together the 0.5 cup extra-virgin olive oil, 3 tbsp fresh lemon juice, 1 tbsp orange zest, 1 tsp Dijon mustard, 0.5 tsp salt, 0.25 tsp black pepper, and the 2 cloves minced garlic. The dressing should be emulsified and smooth—if it looks broken, whisk more vigorously. Taste and adjust seasoning if needed.

This dressing is the heart of the salad. The combination of citrus and mustard creates a bright, tangy flavor that cuts through the richness of the feta and almonds. I like to let the dressing sit for 5 minutes before using—this allows the flavors to meld together for maximum impact. If you're making this ahead, store the dressing separately until ready to serve.

Add the 6 cups arugula, 0.5 cup chopped sun-dried tomatoes, and 0.5 cup crumbled feta cheese to the quinoa and almonds in the mixing bowl. Gently toss everything together with your hands or a large spoon—you want to combine without bruising the tender arugula leaves. The salad should look vibrant with pops of green, red, and white.

Here's where it gets fun—sprinkle the 0.25 cup chopped fresh flat-leaf parsley over the top for a final burst of freshness. The parsley not only adds color but also balances the richness of the feta and almonds. Taste a bite before adding the dressing—this helps you adjust seasoning perfectly. If the salad needs more brightness, add a splash of lemon juice.

Drizzle the dressing over the salad and toss gently but thoroughly to coat all the ingredients evenly. The salad should look glossy and inviting. For best texture, serve immediately while the arugula is still crisp and the dressing is fresh. If making ahead, store the dressing separately and toss just before serving to maintain that perfect crunch.

This salad keeps well in the refrigerator for up to 2 days, but I find it's best enjoyed fresh. The flavors develop beautifully over time, but the texture suffers if the arugula wilts. For a special touch, garnish with an extra sprinkle of orange zest or a few sun-dried tomato strips before serving. Each bite delivers that perfect balance of nutty quinoa, peppery arugula, and bright citrus dressing.

Perfect pairings for these flavors

Beverage Pairings

This salad’s bright citrus and peppery arugula shine with sparkling water with lemon—add a splash of San Pellegrino or LaCroix Lemon for effervescence that cleanses the palate between bites. The acidity in the dressing mirrors the citrus notes, creating a refreshing harmony. 💧

For a boozy twist, try a dry rosé like Whispering Angel—its crisp acidity and berry undertones complement the salad’s citrus and sun-dried tomatoes beautifully. If you prefer white wine, a Sauvignon Blanc from New Zealand (like Oyster Bay) adds herbal notes that elevate the parsley and arugula flavors.

Protein Additions

Turn this salad into a hearty main by adding grilled chicken breast (seasoned with lemon zest and herbs) or smoked salmon for a California-inspired twist. I like to slice the chicken into strips and toss it in the dressing just before serving—it absorbs the flavors beautifully.

For a vegetarian option, top with white beans (seasoned with garlic and lemon) for extra protein and creaminess.

Cheese Swaps

Skip the feta for goat cheese crumbles—they add a tangy, creamy contrast that pairs perfectly with the citrus dressing. Another great option is shaved Parmesan for a nutty, umami depth.

If you love heat, sprinkle in crumbled blue cheese for a bold, funky twist that stands up to the peppery arugula.

Seasonal Garnishes

In summer, top the salad with sliced radishes and edible flowers for a pop of color and freshness. For fall, add toasted pepitas and cranberries for a sweet-savory contrast. Winter calls for toasted walnuts and pomegranate seeds—their crunch and tartness cut through the richness of the quinoa and almonds.

Make-Ahead Upgrades

Prep the quinoa, dressing, and toasted almonds a day ahead, then store them separately. When ready to serve, toss everything together with fresh arugula and garnishes. For extra flavor, marinate the sun-dried tomatoes in balsamic glaze overnight—they’ll soak up the sweetness and add depth.

This salad tastes even better the next day as the flavors meld! ✨

Frequently asked questions