I’m always on the lookout for new healthy recipes to make for my family. My friend, Kelly Pfeiffer who writes the food blog, Nosh and Nourish, just came out with a book called Superfoods at Every Meal: Nourish Your Family with Quick and Easy Recipes Using 10 Everyday Superfoods. I have been so excited to have it on my shelf! Today I’m sharing Kelly’s crazy delicious recipe for Quinoa, Grapefruit and Golden Beet Salad from her book.
Years ago, when I first found out I was expecting my first baby, I realized something had to change. I was a veggie hater through and through. But I finally made the connection that it really did matter what I put into my body, especially as I was going to be growing a baby. Everything I ate, the baby would also be “eating.” The decision was easy, but implementing it was a little more difficult. It took a long time for me to get brave and try all these veggies I’d been avoiding all my life. As I sit here over a decade later, I can’t imagine a day without veggies. It may have taken a long time, but I am now a veggie lover. Healthy eating is important to me and I’ve made sure to make it a priority as I raise my kids, too. It requires constant adjustment dealing with different food preferences and all of that, but I think we’re winning the battles. It’s easier when I’m armed with really good recipes.
I love adding nutrient dense superfoods into our diet. This salad features kale, coconut oil, quinoa, and honey. I was interested in this salad for several reasons. First, I’m the hugest fan of quinoa salads. I haven’t met one I haven’t loved. Second, raw kale. Also LOVE. Third, the fruit and beets are roasted. Roasting really brings out the natural sweetness in fruits and veggies. Another win. And finally, the dressing really intrigued me. It has honey and molasses in it! Doesn’t that just sound amazing? I had to try it immediately.
Kelly’s book is full of creative, beautiful recipes that are healthy and nourishing. I have so many bookmarked to try! It’s nice to have a book on my shelf that shows me new, fun ways to eat superfoods. (She didn’t leave out dessert either!)
Usually at this time of year I start to feel bored with root veggies and citrus, but not this year! I can’t get enough. I love the way the grapefruit flavor deepened when it was roasted. It was so, so good with the earthy beets and sweet pear. And that dressing! The molasses added such great flavor. The kale is massaged with coconut oil which softens it up. Oh, I love raw kale salads. This is such a delicious salad. You must make it as soon as possible!
If you need some more tasty ideas for using February produce, check out these recipes from some of my other friends. (Click image above to see what’s in season this month.)
Roasted Cauliflower with Lemon Vinaigrette by Bless this Mess
Quinoa Salad with Grapefruit and Golden Beets by Cafe Johnsonia
Brussels Sprout Thai Pizza by Climbing Grier Mountain
Meyer Lemon and Zahatar Seasoning Salt by Project Domestication
Broccoli and Shiitake Mushrooms With or Without Soba Noodles by Foodie Crush
Parmesan Parsnip Fries by Well Plated
Acorn Squash Bread with Seeds and Nuts by Vintage Mixer
What are you eating this February?
Quinoa, Grapefruit and Golden Beet Salad
Recipe from Superfoods at Every Meal, shared with permission by Fair Winds Press.
- Total Time: 40 mins
- Yield: 4 1x
- 1 golden beet, peeled and sliced
- 1 pear, peeled and cubed
- 1 grapefruit, peeled, sectioned and inner skins removed
- 1 teaspoon olive oil
- 1 teaspoon salt
- 1 Tablespoon (14 g) coconut oil, melted
- 4 cups (280 g) diced, de-stemmed kale
- 3 cups (555 g) cooked quinoa
- For dressing:
- 1/4 cup (60 ml) freshly squeezed grapefruit juice
- 2 Tablespoons (30 ml) apple cider vinegar
- 1 Tablespoon (20 g) molasses
- 1 Tablespoon (20 g) honey (or pure maple syrup)
- 2 teaspoons minced garlic
- To make salad: Preheat oven to 400F (200C, or gas mark 6).
- Spread the beet slices, pear cubes, and grapefruit section in a single layer on a baking sheet. Drizzle with the olive oil and then sprinkle with the sea salt. Toss to coat. Bake for 20 minutes, or until lightly browned. Let cool on the baking sheet.
- Combine the coconut oil and kale in a large mixing bowl. Gently massage the oil into the kale leaves by hand for approximately 2 minutes. This helps reduce the bitterness and softened the texture of the kale. Add the beets, pears, grapefruit, and quinoa and toss gently to combine.
- To make the dressing: Combine the dressing ingredients in a small bowl. Pour over the salad, toss to coat, and enjoy!
To make this vegan, use pure maple syrup in place of the honey.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Salad, Main
This is gorgeous. I love beets and I think the honey and molasses combination is so smart. I can’t wait to try it.
I love your story of becoming a veggie lover. So sweet.
Thanks for sharing… the salad looks lovely!!
This salad is right up my alley. Sounds delicious. And Kelly’s book sounds great too. I’m going to have to check it out!
Making this salad asap! Love everything about it. And I had no idea you used to be a veggie hater. I kind of love that about you! Times have changed ;)
This salad is like a fine work of art, such a great interplay between the colors, textures, and flavors. Just beautiful!
Hi Lindsey! I am in love with your photos and website. Omg. I’m posting a link to your kale salad right now on my Facebook page. I’m just continually awed at your photography. Seriously dying!
You are so sweet. I *wish* I had come up with this recipe! It’s definitely a keeper. And I appreciate the shares! Thanks, friend!