Name: Hearty Ruby Red Salad Bowl
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 2 medium beets; 1 tablespoon extra-virgin olive oil (for roasting beets); Salt and freshly cracked black pepper, to taste; 1 cup red quinoa, uncooked; 2 cups vegetable broth or water (for cooking quinoa); 2-3 cups red leaf lettuce, rinsed and chopped; 2-3 cups red chard, rinsed and chopped; 1 red bell pepper, diced; 1 Fuji apple (with skin), diced; 1 cup grape tomatoes, halved; 1 cup strawberries, hulled and sliced; 1 cup fresh pomegranate seeds; 1/2 cup goat cheese, crumbled; 1/2 cup toasted walnuts; Fresh parsley or basil, to taste; 3 tablespoons extra-virgin olive oil; 1 tablespoon red wine vinegar; 1 teaspoon pure maple syrup or honey; 1 clove fresh garlic, minced; Salt and freshly cracked black pepper, to taste

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You might be wondering why I’m sharing a “red” salad. Why focus on red foods? Well, early in 2024, I had the honor of speaking at Morgan Stanley’s 15th Annual Go Red Women’s Leadership Event with the American Heart Association. This event is all about raising awareness and fighting heart disease in women—a cause that means so much to me. Heart disease has hit my family hard, and I know it affects many of you too. So, rather than just talking about heart-healthy eating, I wanted to show how we can bring that to life in a salad.

This Hearty Ruby Red Salad spotlights heart-healthy red foods in the best way I know—through a delicious, vibrant bowl. Red foods are packed with benefits for the heart, blood vessels, brain and immune system, not to mention their role in cancer prevention. With layers like beets, bell peppers, tomatoes and pomegranate seeds, this bowl offers a burst of flavor and health-boosting goodness in every bite. It’s a simple way to get more of these powerful foods into our everyday meals.

Bowl Insights

If you follow That Salad Lady, you already know I’m all about building bowls with a rainbow of colors. But red foods themselves are among the best. Their rich red hues come from phytonutrients like anthocyanins, beta-carotene and lycopene, which promote heart health and support overall wellness. Besides being nutritional powerhouses, these foods are also full of great flavors.

Here’s a look at what makes each ingredient a nutritional standout:

Red Leaf Lettuce: Adds a mild sweetness and tender texture. Rich in vitamin K and antioxidants that support skin health and blood clotting.
Red Chard: Provides an earthy flavor and hearty texture. Packed with fiber, anthocyanins and vitamin K, which support heart and bone health.
Beets: Naturally sweet with a smooth texture. High in nitrates that improve blood flow and help regulate blood pressure.
Red Quinoa: Delivers a nutty crunch. Excellent source of protein, fiber and B vitamins for energy and immune support.
Red Bell Pepper: Crisp and sweet. High in vitamin C, which boosts immunity and promotes healthy skin.
Fuji Apple: Adds subtle sweetness and crunch. Contains fiber to aid digestion and balance flavors.
Grape Tomatoes: Juicy and rich in lycopene, an antioxidant linked to heart and skin health.
Strawberries: Sweet and slightly tart. Packed with antioxidants that help manage cholesterol and reduce inflammation.
Pomegranate Seeds: Bright and tangy. Loaded with antioxidants that promote heart health.

Bowl Building Blocks

This Hearty Ruby Red Salad Bowl brings together a variety of antioxidant-rich red veggies, fruits and hearty grains for a vibrant, nutrient-packed meal. Each ingredient adds its own unique flavor and texture to create a wholesome base, but you can easily customize it with your favorite additions!

Base Bowl Blend

2 medium beets
1 tablespoon extra-virgin olive oil (for roasting beets)
Salt and freshly cracked black pepper, to taste
1 cup red quinoa, uncooked
2 cups vegetable broth or water (for cooking quinoa)
2-3 cups red leaf lettuce, rinsed and chopped
2-3 cups red chard, rinsed and chopped
1 red bell pepper, diced
1 Fuji apple (with skin), diced
1 cup grape tomatoes, halved
1 cup strawberries, hulled and sliced
1 cup fresh pomegranate seeds

Optional Bowl Layers

1/2 cup goat cheese, crumbled
1/2 cup toasted walnuts
Fresh parsley or basil, to taste

Red Wine Vinaigrette Dressing

3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon pure maple syrup or honey
1 clove garlic, minced
Salt and freshly cracked black pepper, to taste

Build Your Bowl

Putting together this Hearty Ruby Red Salad is all about layering fresh, nutrient-packed ingredients for maximum flavor and texture. From roasting beets to tossing the greens with a tangy dressing, each step brings this vibrant bowl to life! For an in-depth walkthrough of the process, check out the full bowl-building segment on YouTube.

Prep the Beets: Preheat oven to 400°F. Scrub the beets, trim tops and bottoms, then halve and drizzle with olive oil, salt and pepper. Cover with foil and roast for 50-60 minutes. Let cool, peel and dice.
Cook the Quinoa: Rinse quinoa under cold water, then cook in broth or water over medium heat until liquid is absorbed, about 15 minutes. Fluff with a fork and set aside.
Make the Dressing: In a bowl, shaker or jar, combine olive oil, red wine vinegar, maple syrup or honey and garlic. Whisk or shake until smooth. Season with salt and pepper.
Assemble the Salad: In a large bowl, combine red leaf lettuce and red chard. Toss with half of the dressing. Add beets, bell pepper, apple, tomatoes, quinoa and strawberries. Drizzle with additional dressing if desired.
Add Optional Layers: Sprinkle pomegranate seeds, goat cheese, walnuts and herbs for extra texture and flavor.
Serve and Store: Serve immediately or store properly. To store leftovers, keep greens, veggies and fruits in separate airtight containers for up to 3 days. Store the dressing in the fridge for up to 10 days in its own airtight container.

Customize Your Bowl

This Hearty Ruby Red Salad is versatile enough to suit any taste or occasion. Whether you want to switch up the greens, add protein or experiment with new toppings, there are countless ways to make this salad your own. Here are a few ideas to get started!

Swap Some Greens: Try kale, spinach or mixed greens in place of red chard or red leaf lettuce for a different flavor profile and added nutrients.
Add Protein: Include grilled chicken, baked tofu, roasted chickpeas or hard-boiled eggs to make it a more filling meal.
Boost the Flavor: Top with avocado slices, toasted pumpkin seeds or a sprinkle of sunflower seeds for extra creaminess and crunch.
Herb Alternatives: Swap parsley or basil with fresh cilantro, dill or mint for a unique twist.
Try a Different Cheese: Substitute goat cheese with feta, blue cheese or a vegan cheese option for a new flavor dimension.

Let Me See Your Bowl

If you enjoy this Hearty Ruby Red Salad Bowl, which I’m quite sure you will, drop a comment below and share your pics on Instagram (@that.salad.lady) and TikTok (@thatsaladlady). Don’t forget to add the hashtags #thatsaladlady and #buildyourbowl. Add the hashtags #thatsaladlady and #buildyourbowl too.

Love it? Pin it on Pinterest and share it on Facebook using #thatsaladlady. I can’t wait to see your creations!