Beet Kale Quinoa Salad
Bright, vibrant, and packed with nutrients, the Beet Kale Quinoa Salad is a culinary masterpiece that brings together the earthiness of roasted beets, the crunch of fresh kale, and the sweetness of apples. This colorful salad not only dazzles the eyes but also delivers a medley of flavors that uplift your spirit and nourish your body. Perfect as a side dish or enjoyed as a hearty vegan main course, it invites creativity in the kitchen. The combination of textures—from tender quinoa to crunchy walnuts—creates an unforgettable eating experience. Whether hosting friends or preparing a quick weeknight meal, this salad is sure to impress!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 2 cups sliced kale
- 3 large red beets
- 2 apples (Granny Smith or red)
- 3/4 cup fresh blueberries
- 1 cup cooked quinoa
- 1/2 cup raw or toasted walnuts
- 1 tablespoon apple juice vinegar
- 1 tablespoon Dijon mustard
- Olive oil
Instructions
- Preheat oven to 350°F (175°C).
- Toss diced beets with olive oil on a baking sheet and roast for about 15-20 minutes until fork-tender.
- In a bowl, massage kale with lemon juice and olive oil until softened.
- Cook quinoa according to package instructions; let cool.
- Combine roasted beets, diced apples, blueberries, massaged kale, and quinoa in a large bowl.
- In a separate bowl, whisk together apple juice vinegar, Dijon mustard, honey, salt, and pepper; slowly drizzle in olive oil while whisking.
- Pour vinaigrette over salad and toss gently to combine.
- Top with walnuts before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 12g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Find it online: https://isabellacooks.com/beet-kale-quinoa-salad/