Vegetable and Beetroot Salad with Macadamia Dressing
A vibrant Australian-inspired salad combining fresh garden vegetables and earthy beetroot, topped with a creamy macadamia nut dressing. This australian-inspired salads (vegan) ready in about 20 minutes pairs mixed salad greens, medium, diced cooked beetroot, medium, thinly sliced cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 4 cups mixed salad greens
- 2 medium, diced cooked beetroot
- 1 medium, thinly sliced cucumber
- 1 cup, halved cherry tomatoes
- 1/4 small, thinly sliced red onion
- 1/2 cup raw macadamia nuts
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 tbsp water
Instructions
- Step 1: Toast 1/2 cup raw macadamia nuts in a dry skillet over medium heat for 4-5 minutes until golden and fragrant, shaking the pan frequently. Let cool.
- Step 2: In a blender or food processor, combine toasted macadamia nuts, 3 tbsp olive oil, 1 tbsp white wine vinegar, 1 tsp honey, 1 tsp Dijon mustard, 1/2 tsp sea salt, 1/4 tsp black pepper, and 2 tbsp water. Blend until smooth and creamy.
- Step 3: In a large bowl, toss 4 cups mixed salad greens with 2 diced cooked beetroot, 1 medium thinly sliced cucumber, 1 cup halved cherry tomatoes, and 1/4 small thinly sliced red onion.
- Step 4: Drizzle the macadamia dressing over the salad and toss gently to coat all ingredients evenly. Serve immediately.
Frequently asked questions
How long does Vegetable and Beetroot Salad with Macadamia Dressing take to make?
Total time is about 20 minutes (15 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vegetable and Beetroot Salad with Macadamia Dressing?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mixed salad greens from drying out.
Can I substitute ingredients in Vegetable and Beetroot Salad with Macadamia Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vegetable and Beetroot Salad with Macadamia Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Vegetable and Beetroot Salad with Macadamia Dressing vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
Related recipes
Macadamia and Quandong Salad with Finger Lime Vinaigrette
Bush Tomato and Macadamia Nut Salad with Lemon Myrtle Vinaigrette
Avocado and Macadamia Salad with Lemon Myrtle Dressing
Baked Beetroot and Fetta Salad with Toasted Macadamia Nuts
Caribbean Mango and Black Bean Salad with Lime Dressing
Roasted Beetroot and Wattleseed Salad with Goats Cheese
