Roasted Beet and Salmon Salad with Orange Dressing

Roasted Beet and Salmon Salad with Orange Dressing

ByMelanie
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Roasted beets and salmon join arugula, couscous, goat cheese, and pistachios with an orange dressing.

On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions

Why you’ll love this recipe

  • The ingredient combination. Golden beets, salmon fillet and orange juice form the base of this salad.
  • Keep the textures distinct. Prepare the components as directed, then combine them with the dressing at the stage given in the card.
  • A defined yield. The card makes 4 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.

Items needed

Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.

  • Whisk
  • Mixing bowl
  • Knife and cutting board
  • Kitchen scale
  • Measuring cups and spoons
  • Food thermometer

Ingredient notes

  • Measured portions. Use a kitchen scale for the gram amounts in the card, especially salmon fillet.
  • Prepare before you start. Measure golden beets, salmon fillet and orange juice and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
  • Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.

Roasted Beet and Salmon Salad with Orange Dressing
Melanie

Roasted Beet and Salmon Salad with Orange Dressing

Roasted beets and salmon join arugula, couscous, goat cheese, and pistachios with an orange dressing.
Print / Save PDF Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Rest / chill / pressure 10 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Lunch
Calories: 718
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 golden beets
  • Olive oil, salt, and pepper, for the beets
  • 15 oz salmon fillet
  • 1 tbsp olive oil, for the fish
  • 1 tsp salt, for the fish
  • 1/2 tsp black pepper, for the fish
  • 1/2 tsp garlic powder, for the fish
  • 1/2 tsp onion powder, for the fish
  • 1/2 cup dry pearl couscous
  • 4 cups arugula
  • 1/3 cup pistachios
  • 1/4 cup chopped dill
  • 1/2 cup crumbled goat cheese or dairy-free goat-style cheese
  • 1/3 cup pomegranate seeds
  • 3/8 cup olive oil, for dressing
  • 1 tsp salt, for dressing
  • 1/2 tsp black pepper, for dressing
  • 1 tbsp maple syrup
  • 2 tbsp balsamic or red wine vinegar
  • 1/4 tsp onion powder, for dressing
  • 1/4 tsp garlic powder, for dressing
  • 5 tbsp fresh orange juice

Equipment

  • Whisk
  • Mixing bowl
  • Knife and cutting board
  • Kitchen scale
  • Measuring cups and spoons
  • Food thermometer
  • Rimmed baking sheet

Method
 

  1. Heat the oven to 400°F. Wrap the washed beets individually in foil with a little oil, salt, and pepper. Roast 35–50 minutes until fork-tender. Cook couscous according to its package.
  2. Season salmon with its measured oil and seasonings. Bake at 400°F for about 12–15 minutes, checking for 145°F in the thickest part.
  3. Whisk the dressing ingredients. When cool enough to handle, peel and wedge the beets and flake the salmon.
  4. Combine beets, fish, couscous, greens, pistachios, dill, goat cheese, and pomegranate. Add dressing to taste.

Nutrition

Calories: 718kcalCarbohydrates: 42.4gProtein: 32.3gFat: 47.4gFiber: 6.8g

Notes

Contains fish, wheat, pistachios, and dairy. Pearl couscous is wheat pasta; it is not gluten-free. No longevity or disease-prevention claim is implied by this recipe.
Inspired by Maria Koutsogiannis.
Estimated nutrition is for one of 4 equal portions. Calculated with six medium beets at 82 g each, one teaspoon of roasting oil, the listed oil for the salmon and the full dressing.
Cheese options: Choose the dairy-free cheese if needed, and check the other ingredients for your dietary needs. Nutrition shown uses the original dairy cheese; another product changes the estimate. Flavor, texture and melting can vary by product.
Storage: Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. Keep any crisp toppings separate until serving.
Timing: Times are planning estimates based on the method; appliances and ingredient preparation can change them. Roast beets and salmon concurrently; prepare the couscous while they roast.

Tried this recipe?

Let us know how it was!

Tips for this recipe

  • Dry washed ingredients and drain where directed. Excess water can dilute the dressing.
  • When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.

Serving suggestions

Serve the salad in a bowl or on a plate after following the dressing step. For a larger meal, choose a side that suits your dietary needs and account for it separately.

Storage and make-ahead

Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. Keep any crisp toppings separate until serving.

Food-safety reference: USDA leftover-storage guidance.

Common questions

Can I prepare the components separately?

Yes. Prepare and refrigerate perishable components, then follow the recipe’s timing for adding the dressing. Keep any crisp toppings separate until serving.

What are the calories and macros per serving?

One serving provides an estimated 718 calories, 32.3 g protein, 42.4 g total carbohydrate, 47.4 g fat and 6.8 g fiber. One serving is 1/4 of the finished recipe.

Find more ideas in the recipe collection and practical meal-planning help in Blog & Guides.

Photo credits

Photo reference: Pamela Salzman

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