Beet, Avocado & Quinoa Salad with Honey Yogurt Dressing

I never get tired of salad recipes. There are an infinite number of ways you can make salad, they can be super healthy or a little decadent, and they really complete any meal. This Beet, Avocado & Quinoa Salad with Honey Yogurt Dressing is a recent favorite of ours. I love to make it in the fall when we’re in the mood for big salads that are hearty and filling. 

The main ingredients of this salad are beets, avocado, and oranges. The peppery arugula gives it a nice bed of greens to sit in, and then the quinoa adds extra protein and texture. Since I’m Greek I never pass on the chance to add a little feta cheese to it and make the dressing out of Greek yogurt. However, goat cheese would work just as well. You really want to have a soft cheese with a nice tangy to pair with the earthy beets. 

Lastly, the salad is tossed in a tangy dressing and served in a big bowl or plated individually. There’s plenty of protein in this, so I often eat it just as it is for lunch. However, if you want to finish it off with a little more you can add some grilled chicken or salmon on top.  

This Beet, Avocado & Quinoa Salad with Honey Yogurt Dressing is going to a fall favorite of yours. Let me know when you make it and what you think by leaving a comment below! 

Beet, Avocado & Quinoa Salad with Honey Yogurt Dressing: 

Ingredients (4 servings) 

For the salad: 

• 2 medium beets, roasted or boiled, peeled and diced 

• 1 cup quinoa, rinsed and cooked (about 3 cups cooked) 

• 1 large avocado, diced 

• 2 fresh oranges, segmented (reserve some juice for dressing) 

• 4 cups baby arugula 

• 2 tbsp crumbled feta or goat cheese (optional) 

For the honey yogurt dressing: 

• ½ cup plain Greek yogurt 

• 2 tbsp olive oil 

• 1 tbsp honey 

• 1/2 tbsp fresh orange juice (from above) 

• 1 tsp apple cider vinegar (or white wine vinegar) 

• Salt & black pepper, to taste 

Directions 

1. Rinse the quinoa thoroughly, then simmer in 2 cups water with a pinch of salt until fluffy (about 15 minutes). Let cool slightly. 

2. Preheat the oven to 400F. 

4. Make the dressing by whisking the Greek yogurt, olive oil, honey, orange juice, vinegar, salt, and pepper until smooth. Adjust sweetness/tang as needed. 

5. Assemble the salad in a large bowl by tossing together quinoa, arugula, diced beets, avocado, and orange segments. 

6. Drizzle the salad with honey yogurt dressing. Top with cheese if desired. Serve immediately. 

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.