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Pomegranate-Dressed Quinoa & Roasted Beet Salad

with Baby Greens, Almonds & Feta

Cooking time

25 minutes




560 /serving

Prepare to be dazzled—or perhaps make that bedazzled—by this sumptuous salad. Dig into a seemingly bottomless bowlful laden with lip-smacking elements, from tender roasted beets sprinkled with sumac and garlic to bite-size cubes of tangy-creamy feta cheese to crunchy sliced almonds. The baby greens are spilling over with a spectacular vinaigrette, led by the sour tang of pomegranate molasses that gives everything (including you) extra oomph!

We will send you:

  • 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 1 Head of lettuce
  • 500g Pre-cooked beets
  • 30ml Red wine vinegar
  • 30ml Pomegranate molasses
  • 25g Sliced almonds
  • 14g Honey
  • 95g Red & white quinoa
  • 60g Feta
  • 10g Sumac & Garlic spices (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, sumac, garlic)

Contains: Milk, Mustard, Sulphites, Almonds

You will need:

Medium pot
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
17 g
Saturated Fat
6 g
990 mg
Total Carbs
82 g
39 g
22 g
13 g
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Make the vinaigrette
Preheat the oven to 450°F. In a large bowl, combine the red wine vinegar, honey, pomegranate molasses, 3 tbsp olive oil (double for 4 portions) and S&P to taste.
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Roast the beets
Cut each beet into 6 wedges. On a lined sheet pan, toss the beets with 1 tbsp vinaigrette (double for 4 portions); season with ½ the spice blend and S&P. Arrange in a single, even layer and roast, stirring halfway through, 20 to 22 minutes, until lightly browned.
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Cook the quinoa
While the beets roast, using a strainer, rinse the quinoa. In a medium pot, combine the rinsed quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 16 to 18 minutes, until the quinoa is tender. Fluff the cooked quinoa with a fork; season with the remaining spice blend and pepper.
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Make the salad
While the quinoa cooks, roughly chop the lettuce, discarding the root end. To the bowl of vinaigrette, add the lettuce, baby greens and ½ the feta. Toss well.
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Finish & serve
To the bowl of salad, add the cooked quinoa, roasted beets and ½ the almonds; toss to combine. Divide the finished salad between your plates. Top with the remaining feta and almonds. Bon appétit!