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Hearty Winter Salad

Active Time: 30 minutes / Cook Time: 35 minutes / Total Time: 45 minutes

Makes 2 servings

Hearty Winter Salad.JPG


  • 2 tablespoons coconut oil, melted and divided 1 teaspoon fine sea salt, divided
  • ¾ teaspoon ground black pepper, divided, plus more to taste
  • 2 beets, peeled (if desired) and chopped into 1” pieces (any color) *
  • 2 large carrots, scrubbed and halved lengthwise, then cut into thirds crosswise
  • 2 shallots, peeled, root end trimmed, and quartered lengthwise (leave the root end intact so that the layers stay together)
  • ½ cup quinoa, soaked overnight if possible, rinsed and drained
  • 1 cup water
  • 2 oranges, one zested and juiced, the other peeled and separated into segments (you can also supreme it for a pretty presentation)
  • 3 tablespoons extra virgin olive oil, plus more for serving, if desired
  • 4 cups mixed greens, any kind, torn into pieces
  • ¼ cup toasted pepitas**
  • ¼ cup fresh mint and/or tarragon, roughly chopped


  1. Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper. In a medium bowl, toss the beets with 1 tablespoon coconut oil, and a ¼ teaspoon each salt and pepper.
  2. Transfer beets to the baking sheet and roast for 10 minutes.
  3. While the beets roast, in the same bowl, toss together the remaining tablespoon coconut oil, carrots, shallots, and ¼ teaspoon each salt and pepper. Add to the baking sheet (reserve the bowl) and roast for 20-25 minutes, until the vegetables are tender and slightly browned.
  4. While the vegetables are roasting, add the water, ¼ teaspoon salt, and quinoa to a small saucepan. Bring to a boil, reduce the heat to low, cover and simmer for 12-15 minutes. When the water is absorbed, remove from the heat and leave covered.
  5. In a glass jar with a lid or a small bowl, combine the orange zest and juice with the olive oil, and ¼ teaspoon each salt and pepper. When the vegetables come out of the oven, place them back in the medium bowl and toss them with half of the orange dressing. Add the quinoa and gently toss to combine.
  6. Place two cups of lettuce onto each of two plates. Divide the vegetable and quinoa mixture and the orange segments evenly between them.
  7. Add 2 tablespoons each pepitas and fresh herbs to each salad, and drizzle each evenly with the remaining dressing. Taste, and add additional black pepper or olive oil, as desired. Serve.

*If your beets come with greens attached, feel free to sub those in for some or all of the lettuce. If you’d prefer them cooked, use just as you would Swiss Chard. You can also blanch and freeze them for future use. Just don’t let them go to waste!

**To toast nuts and seeds, place them in a dry skillet over medium-low heat and cook, stirring often, until they begin to turn golden and give off a nutty smell. Watch them carefully: nuts go from toasted to charcoal in no time flat!