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Beet Kale Quinoa Salad

Beet Kale Quinoa Salad
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Beet Kale Quinoa Salad is a vibrant and nutritious dish that perfectly balances earthy beets, fresh kale, crunchy walnuts, and sweet apples. This delightful salad is not only visually appealing but also packed with vitamins and antioxidants, making it an ideal choice for any occasion—from casual lunches to elegant dinner parties. With its diverse textures and flavors, this salad can serve as a satisfying vegan main dish or a refreshing side for grilled meats. Enjoy the ease of preparation in under an hour, and take advantage of its make-ahead potential for meal prep throughout the week.

Ingredients

Scale
  • 2 cups sliced kale (stalks removed)
  • 3 large red beets, peeled and diced
  • 2 apples (Granny Smith or red), diced
  • 3/4 cup fresh blueberries
  • 1 cup cooked quinoa
  • 1/2 cup walnuts (raw or toasted)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup apple juice vinegar
  • 1 teaspoon Dijon mustard
  • 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 the oven to 350°F (175°C).
  2. Wrap diced beets in aluminum foil with olive oil and roast for 15-20 minutes until tender.
  3. In a large bowl, combine kale with lemon juice and olive oil; massage until slightly wilted.
  4. Cook quinoa according to package directions; fluff once cooled.
  5. Once beets are cool, add them, apples, and blueberries to the kale mixture.
  6. Prepare vinaigrette by whisking together vinegar, mustard, honey, salt, pepper, and emulsifying with olive oil.
  7. Combine salad ingredients with dressing; top with walnuts.

Nutrition

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

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