This healthy and satisfying layered salad is great for this time of the year as most of the ingredients are in season. Which means you get the best nutrients for your money. And the great part about this salad is you can keep it and the dressing separately for up to three days and mix one serving at a time!
Total: 55 min
Prep: 15 min
Cook: 40 min
Yields: 4 servings
2 beetroots, baked and sliced into wedges
1 cup cooked quinoa
4 cups mixed greens
1 cucumber, peeled, seeded and sliced
1 grapefruit, sliced
¼ cup fresh dill
¼ cup fresh parsley
2 cups water
1 cup walnuts, toasted
1 cup pomegranate seeds
2 green onions, finely chopped
2 tablespoons balsamic vinegar
Juice of ½ lemon
1/3 cup extra virgin olive oil
1 tablespoon honey
½ teaspoon Himalayan pink salt
¼ teaspoon freshly ground black pepper
Preheat the oven to 350 degree F. Spread the walnuts out on a baking sheet, and bake until lightly golden, 8-10 minutes. Take it out of the oven and let it cool.
Then, place the beetroots on a baking sheet and roast in the oven for 40 minutes. Don’t overcook the beets. Remove from the oven, let it cool for 10 minutes, and then peel and slice into ¼ inch thick slices.
While the beetroots are roasting, rinse 1 cup of quinoa until the water runs clear. Place the quinoa into a saucepan cover with 2 cups of cold water. Bring it up to a boil, lower the heat to a simmer, put the lid on and let it simmer for 10 -12 minutes. Turn off the heat and let it stay covered for another 5 minutes. Open the lid and let it cool completely.
Take off all the thick peel of the grapefruit and slice carefully into segments. Peel the cucumber, and cut it in half lengthwise. Run a small spoon all the way down the middle to scrap seeds, and then simply slice it.
Chop fresh dill and parsley.
Place the green onions, balsamic vinegar, lemon juice, olive oil, honey, salt and pepper in a jar. Cover lightly and shake to mix.
This recipe makes 4 servings. To layer one portion of a salad, use a tall glass bowl. Make a first layer with a handful of mixed greens, then add ¼ th of the cooked quinoa, then add 1/4 th of the following layers: the beets, the grapefruits, the cucumbers, another handful of mixed greens. Sprinkle ¼ th of the dill, parsley, toasted walnuts, and pomegranate seeds. Drizzle ¼ of the dressing and enjoy!