Pink Salad with Quinoa and Beet Yogurt Dressing

Welcome back to Salad Girl, where we believe salads should be fun, bold, and borderline too pretty to eat—but obviously, we still eat them because we’re not here to starve, just to thrive.

This post is all about how to make a pink salad.

Just a heads up: This post may contain affiliate links, meaning I get a small commission (without any extra cost to you) if you make a purchase through my links.

Today’s salad? A hot pink salad, protein-packed, nutrient-dense masterpiece that’s so pretty it might make your green juice jealous. Meet the Pink Quinoa Salad—loaded with fiber, antioxidants, and a Greek yogurt beet dressing that’s basically skincare in a sauce.

Let’s get into it.

Why You Need This Salad in Your Life

Let’s be honest—some salads just ain’t it. You know the ones: limp lettuce, a sad drizzle of dressing, and a price tag that makes you question your life choices. $30 for a bowl of leaves? Absolutely not.

This is not that salad.

The Pink Quinoa Salad with Creamy Beet Yogurt Dressing is bold, packed with protein and fiber, and tossed in a creamy, beet-infused Greek yogurt dressing that ties everything together. It actually fills you up, tastes amazing, and looks way too good to be cheaper than whatever overpriced salad your coworker is sadly picking at.

This salad is:

 ✔ Actually filling – Thanks to quinoa, Greek yogurt, and healthy fats.
✔ Vibrant and fresh – No sad desk lunches here.
✔ Great for meal prep – Stays fresh for days.
✔ Not overpriced takeout– Make it at home and still afford rent.

Basically, it’s the kind of salad that makes you feel like you have your life together—even if you’re running on caffeine and pure delusion.

Health Benefits: AKA Bikini Bod By Summer

Sure, this salad is cute, but it’s also functional. Let’s break it down:

🥬 Kale – The Overachiever

+ High in Vitamin K, A, and C (because your immune system could always use a boost).
+ Packed with fiber – Great for digestion and keeping you full.

🍚 Quinoa – The Protein MVP

+ Complete protein (has all 9 essential amino acids).
+ Keeps you full without making you feel like you swallowed a brick.

🌸 Beets – The Drama Queen

+ Full of antioxidants – Good for your skin, heart, and Instagram feed.
+ Helps boost circulation (because good blood flow = glowing skin).

🥣 Greek Yogurt – The Underrated Icon

+ High in protein & probiotics (gut health = real health).
+ Makes the dressing creamy without being heavy.

🥜 Pomegranate & Nuts – The Accessories That Make the Outfit

+ Pomegranate seeds = vitamin C + a juicy crunch.
+ Almonds/walnuts = healthy fats + brain fuel.

The Grocery List:

Buying a salad every day adds up fast. Instead of dropping $150+ a week on overpriced greens, stock up on bulk ingredients and make restaurant-quality salads at home for a fraction of the price. Below is a ballpark estimate of what you’ll spend (prices may vary), plus some links to bulk options so you can save even more.

The Base:

+ Quinoa (4 lbs): ~$13 (cheaper than those tiny grocery store bags)
+ Kale (2-3 bunches or pre-chopped bags): ~$4
+ Red Cabbage (1 head): ~$3
+ Carrots (1 lb bag, shredded or whole): ~$2
+ Persian Cucumbers (pack of 5-6): ~$5
+ Red Onion (bag of 3-5): ~$3

The Toppings:

+ Raw Almonds or Walnuts (2 lbs bulk bag): ~$14
+ Raspberries (fresh or frozen, 8 oz container): ~$6
+ Feta Cheese (block or crumbled, 8 oz tub): ~$5

The Dressing:

+ Beets (pre-cooked or fresh, 3-4 pack) : ~$2
+ Plain Greek Yogurt (16 oz tub): ~$3
+ Fresh Lemons (bag of 5-6): ~$3
+ Olive Oil (33.8 oz bottle, extra virgin): ~$12
+ Honey or Maple Syrup (16 oz bottle): ~$8
+ Garlic (whole bulb or pre-minced jar): ~$2

Why Buy in Bulk?

Buying quinoa, nuts, and olive oil in bulk saves at least 30-50% compared to smaller portions. You’ll always have them on hand, making healthy eating easier (and your wallet happier).

Ingredients (Serves 2-3)

For the Salad:

1 cup cooked quinoa (white or tri-color)
2 cups curly kale, stems removed and shredded
½ cup shredded red cabbage
½ cup julienned carrots
½ cup chopped Persian cucumbers
¼ cup thinly sliced red onion
¼ cup roasted almonds or walnuts, chopped
¼ cup raspberries
¼ cup crumbled feta cheese (optional)

For the Creamy Greek Yogurt Beet Dressing:

1 small roasted or steamed beet, peeled
¼ cup plain Greek yogurt
2 tbsp fresh lemon juice
1 tbsp olive oil
1 tbsp honey or maple syrup
1 small garlic clove, minced
¼ tsp salt
2 tbsp water (to thin, if needed)

The Recipe:

01. Roast the Beets

1. Preheat the oven to 400°F (200°C).
2. Trim off beet greens and scrub the beets clean.
3. Wrap each beet in foil (or place them in a covered baking dish).
4. Roast for 45-60 minutes, depending on size.
5. Let cool, then peel the skin off (it slides off easily with a paper towel).

02. Prep the Kale

6. Place the shredded kale in a large mixing bowl.
7. Drizzle with a teaspoon of olive oil and gently massage the leaves for about a minute until they soften.

03. Cook the Quinoa

8. Rinse ½ cup uncooked quinoa under running water.
9. Add it to a small pot with 1 cup of water and a pinch of salt.
10. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is tender.
11. Remove from heat, fluff with a fork, and let it cool.

04. Make the Dressing

12. In a blender or food processor, combine:
+ 1 Roasted Beet (cut into chunks)
+ ¼ cup Greek Yogurt
+ 2 tbsp Lemon Juice
+ 1 tbsp Olive Oil
+ 1 tbsp Honey or Maple Syrup
+ 1 clove of Garlic
+ ¼ tsp Salt
13. Blend until smooth and creamy.
14. Add water, one tablespoon at a time, to adjust consistency.

05. Assemble the Salad

15. Add kale, quinoa, cabbage, carrots, cucumber, and red onion to a large bowl.
16. Drizzle half of the dressing over the salad and toss to coat.
17. Top with roasted nuts, raspberries, and crumbled feta cheese.
18. Drizzle with extra dressing just before serving.

06. Serve and Enjoy

+ Serve immediately or store in an airtight container in the fridge for up to 3 days.
+ If meal-prepping, store the dressing separately and add before eating.

The Perfect Pink Salad to Brighten Up Your Plate

This is not your average sad desk salad. It’s vibrant, nutrient-dense, and packed with flavor—and yes, it happens to be hot pink. Whether you’re meal-prepping, impressing your lunch crew, or just trying to eat something that doesn’t cost a fortune, this salad is it.

Now go forth and enjoy. And maybe text your mom a pic before you dig in.

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