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Winter Beet and Grapefruit Baby Kale Salad

Need a healthy holiday salad? This Winter Beet and Grapefruit Baby Kale Salad with chickpeas, quinoa, pepitas is THE PERFECT ONE. 

Course Salad, Stuff in a Bowl
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Author Brewing Happiness


  • 11 oz Taylor Farms Organic Baby Kale
  • 2 red beets
  • 2 golden beets
  • 2 grapefruits, segmented
  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon pepper
  • 1/2 cup tri-color quinoa, rinsed
  • 1 cup veggie broth or water
  • 1/4 cup pepitas, roasted and salted

For the dressing:

  • 1/3 cup olive oil
  • 1 lemon, zested and juiced
  • 2 tablespoons agave nectar (sub honey)
  • 1 shallot, diced
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper


  1. Preheat the oven to 375.

  2. Wrap your beets in tin foil, and place them on a baking sheet. Bake for 50 minutes. 

  3. Meanwhile, add your drained and rinsed chickpeas to a baking sheet along with segmented grapefruits. Drizzle with 2 tablespoons olive oil and season with ginger, cinnamon, smoked paprika, salt and pepper. Bake for 20 minutes. 

  4. While your beets, chickpeas and grapefruits are roasting - rinse your quinoa and add it to a pot along with 1 cup broth or water (if using water, sprinkle with salt). Bring quinoa to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook for about 10 minutes. After 10 minutes, take off heat, fluff with a fork, cover and let sit for 5 minutes. 

  5. In a jar with a lid, add all dressing ingredients and shake vigorously. 

  6. When beets are ready, peel them, slice them into thin moon shapes and add to a large bowl along with Taylor Farms Organic Baby Kale. Top with roasted grapefruit and chickpeas, quinoa, pepitas, and drizzle with dressing. Toss. 

  7. EAT UP.