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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


Units Scale
  • 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


  1. To make salad: Preheat oven to 400F (200C, or gas mark 6).
  2. 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.
  3. 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.
  4. 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.

  • Author: Kelly Pfeiffer
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Category: Salad, Main