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Beet Kale Quinoa Salad

Beet Kale Quinoa Salad
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Discover the vibrant and nutritious Beet Kale Quinoa Salad, a colorful dish that combines the earthiness of roasted beets with the crunch of fresh kale and apples. This salad is not only visually appealing but also packed with essential vitamins and minerals, making it an excellent choice for both side dishes and main courses.

Ingredients

Scale
  • 2 cups sliced kale (stalks removed and discarded)
  • 3 large red beets, peeled and cut into dice
  • 2 apples (Granny Smith or a red apple), cut into dice
  • 3/4 cup fresh blueberries
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 cup cooked quinoa (1/2 cup dry quinoa cooked with 1 cup water)
  • 1/2 cup raw or toasted walnuts
  • 1/4 cup apple juice vinegar (omit about 1 tablespoon if using red apple vinegar)
  • 1 teaspoon Dijon mustard
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup walnut oil (or use 3/4 cup extra-virgin olive oil if omitting walnut oil)
  • 1–2 teaspoons clover honey
  • Kosher salt and freshly ground black pepper to taste

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Roast diced beets drizzled with olive oil in a sealed foil packet for 15–20 minutes until tender.
  3. Massage kale with lemon juice and olive oil in a mixing bowl until softened.
  4. Cook quinoa in a saucepan with water until fluffy, about 15–20 minutes.
  5. Combine roasted beets, diced apples, massaged kale, cooked quinoa, and walnuts in a large bowl.
  6. Whisk together vinaigrette ingredients: apple juice vinegar, Dijon mustard, honey, and olive oils; season to taste.
  7. Toss salad with vinaigrette before serving.

Nutrition

Find it online: https://happycookingtime.com/beet-kale-quinoa-salad/