clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
overhead photo of the salad in a white bowl surrounded by pomegranate, hazelnuts, and parsley

Roasted Beet Quinoa Pomegranate Salad

  • Author: Allison
  • Total Time: 1 hour
  • Yield: 6 servings (as a side) 1x
  • Diet: Vegan


This roasted beet quinoa pomegranate salad with orange vinaigrette is the perfect side dish for virtually any fall or winter meal. Nourishing, satisfying, and vibrant! 


  • 1 cup uncooked quinoa
  • 2 large beets, unpeeled, stems removed, and sliced into 1/2-inch wedges
  • 1 1/2 tablespoons extra-virgin olive oil 
  • Sea salt and freshly ground black pepper for seasoning the beets
  • Arils from 1 pomegranate
  • 1/2 cup toasted hazelnuts, coarsely chopped
  • 1/2 cup chopped parsley

Orange Balsamic Vinaigrette

  • 1/3 cup extra-virgin olive oil
  • 1/4 cup freshly squeezed orange juice
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon whole grain mustard
  • 1 tablespoon maple syrup
  • 1/2 teaspoon each sea salt and freshly ground black pepper
  • 1 large garlic clove, minced


  1. Start by soaking your quinoa. While this step is optional, soaking is a traditional grain preparation method that unlocks nutrients and neutralizes anti-nutrients and enzyme inhibitors. To soak, rinse quinoa thoroughly, then place in a large bowl and cover with water and a tablespoon of lemon juice or apple cider vinegar. Soak for at least four hours or overnight. Then drain through a fine sieve and rinse once more before cooking. If you choose not to soak the quinoa, simply rinse and drain it, and cook it with 1 3/4 cups of water. 
  2. Next, cook the soaked and drained quinoa. Place in a medium saucepan and add 1 1/2 cups of water and 1/4 teaspoon of sea salt. Bring to a boil, then turn down heat to low and cover. Cook for 15 minutes. Remove from the heat, lightly fluff with a fork, and set aside.
  3. Roast the beets: Preheat the oven to 425 F. Slice the beets into wedges measuring 1/2-inch thick. Place on a large, rimmed baking sheet and toss with the oil, salt, and pepper. Arrange in an even layer. Roast for 40 minutes, or until tender.
  4. Make the dressing: In a jar, combine the oil, orange juice, balsamic, mustard, maple syrup, salt, pepper, and garlic. Secure the lid and shake to combine.
  5. Assemble the salad: Place the quinoa, beets, hazelnuts, pomegranate, and parsley in a bowl. Pour the dressing over top and toss to coat. 
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish, Salad

Keywords: roasted beet quinoa salad with pomegranate recipe