Seed Oil Free Roasted Beet, Quinoa, and Avocado Salad
This vibrant bowl is earthy, creamy, and bright all at once — caramelized roasted beets, fluffy quinoa, and buttery avocado slices layered over peppery arugula with a golden turmeric-lemon dressing that ties everything together beautifully. Every drop of fat in this recipe comes from extra virgin olive oil, fresh avocado, and raw pumpkin seeds, so there's no canola, soybean, or sunflower oil hiding anywhere in the ingredient list. That matters more than people realize, because even "healthy" restaurant salads and bottled dressings almost always rely on refined seed oils as their base. Making the dressing yourself with just olive oil, lemon juice, honey, and warm spices takes about two minutes and tastes infinitely better anyway. The toasted pumpkin seeds add a satisfying crunch and a nutty depth that makes this feel like a complete, substantial meal rather than a side dish. It's the kind of salad that genuinely converts people who claim they don't like salad — colorful, filling, and packed with real flavor at every forkful.
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Learn more →Ingredients
4 servings
For the roasted beets
- 3 medium beets (about 1 lb total), peeled and cut into ¾-inch cubes
- 1 tbsp extra virgin olive oil
- ¼ tsp salt
For the quinoa
- 1 cup dry quinoa, rinsed
- 2 cups water
- ¼ tsp salt
For the dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp raw honey
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp black pepper
- ¼ tsp salt
For the salad
- 4 cups baby arugula
- 2 ripe avocados, pitted, peeled, and sliced
- ⅓ cup raw pumpkin seeds
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the beet cubes with 1 tbsp olive oil and 1/4 tsp salt on a rimmed baking sheet, spreading them in a single layer. Roast for 30–35 minutes, turning once halfway through, until the beets are tender when pierced with a fork and the edges are caramelized and slightly darkened.
- 2
While the beets roast, combine the rinsed quinoa, 2 cups water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and cook for 15 minutes, until the water is fully absorbed and the quinoa's white germ rings are visible. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork and spread on a plate to cool slightly.
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