This beet quinoa salad is the perfect healthy lunch recipe to make ahead for the week. It’s loaded with nutrients, flavor, and texture – everyone will love it!

Beet Quinoa Salad with Butternut Squash, Kale, and Pecans (Vegan, Gluten Free) - Daisybeet

Quinoa salads are so versatile. Whenever I’m in a recipe rut, I reach for a quinoa salad recipe and it never disappoints. They are healthy, flavorful, easy to make, and keep well in the fridge. I’m always a fan of a “cook once, eat twice” recipe!

This beet quinoa salad utilizes seasonal fall produce, including beets, butternut squash, and kale. Toasted pecans add a satisfying crunch, and a homemade balsamic honey mustard dressing rounds everything out. From start to finish, you can have this recipe on the table in 30 minutes or less.

Beet Quinoa Salad with Butternut Squash, Kale, and Pecans (Vegan, Gluten Free) - Daisybeet

What’s in beet quinoa salad?

Besides beets and quinoa, you need a handful of simple ingredients to make this recipe. I’ve noted any substitution ideas in the comments below.

  • Quinoa is the base of this salad. I love the nutty flavor and slightly crunchy texture, which holds up well in a big salad. I used white quinoa, but you could use red or black quinoa, farro, or wild rice in this recipe, too.
  • Beets: I love the earthy sweet flavor of beets, and they taste great mixed in with all the other flavors of this dish. I used pre-cooked beets (found in the refrigerated section of the produce aisle). You can easily roast your own beets for this recipe – just factor in extra cooking time. If you don’t like beets, try using a different roasted root vegetable, such as carrots, parsnips, or turnips.
  • Butternut squash: Cubed and roasted with cinnamon, the sweet butternut squash is downright addicting in this dish. If you’d like, you can sub sweet potato, honeynut, buttercup, or delicata squash in this recipe for similar results.
  • Kale: Kale is one of the best greens to use in make-ahead recipes, because it maintains its texture and doesn’t get soggy and limp like softer greens. I used curly kale, and you can also use lacinato kale.
  • Pecans: I love the flavor of toasted pecans with these seasonal fall ingredients. Try walnuts or slivered almonds instead if you’d like.
  • Balsamic vinegar: We use this to add tangy flavor to the dressing.
  • Honey mustard
  • Olive oil
  • Salt
  • Pepper
  • Cinnamon
Beet Quinoa Salad Ingredients - Daisybeet

How to make beet quinoa salad

  • Peel butternut squash, remove the seeds, and cut into cubes.
  • Toss with olive oil and seasonings, and roast in the oven.
  • Cook quinoa on the stovetop according to package instructions.
  • Slice beets into cubes.
  • Finely chop the kale.
  • Toast pecans on the stovetop.
  • Prepare the homemade dressing.
  • Add all the ingredients to a large mixing bowl and pour on the dressing.
  • Toss to combine and you are ready to enjoy!
Beet Quinoa Salad with Butternut Squash, Kale, and Pecans (Vegan, Gluten Free) - Daisybeet

If you love this recipe, you may also like

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

Print

Beet Quinoa Salad with Butternut Squash, Kale, and Pecans (Vegan, Gluten Free)

This beet quinoa salad is the perfect healthy lunch recipe to make ahead for the week. It’s loaded with nutrients, flavor, and texture – everyone will love it!

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: serves 46 generously 1x
  • Category: main dish
Scale

Ingredients

  • 1 cup dry quinoa
  • 1 medium butternut squash, peeled and diced (about 2 cups of squash)
  • 1 tbsp olive oil
  • 1/4 tsp cinnamon
  • Salt
  • Pepper
  • 1/2 cup pecan pieces
  • 1 1/2 cups beets, diced small (1 full package of pre-cooked beets)
  • 4 leaves curly kale, stems removed and finely chopped

Dressing

  • 4 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 1 1/2 tbsp honey mustard
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 410F. Line a baking sheet with parchment paper.
  2. Toss the butternut squash with olive oil, cinnamon, and a generous shake of salt and pepper. Roast for 20-25 minutes until fork tender, flipping once halfway through.
  3. Cook quinoa according to package instructions.
  4. Toast pecans in a small skillet on medium heat. Toss the pan occasionally to prevent nuts from burning. Nuts will be done when fragrant and deeper brown in color – about 5 minutes.
  5. Prepare and chop the beets and kale.
  6. Add all the dressing ingredients to a jar, close the jar, and shake vigorously to make the dressing.
  7. Add all the ingredients to a large mixing bowl. Pour on the dressing and toss everything well to combine. Enjoy!

Notes

  • Recipe keeps well in the fridge for 3-5 days in an airtight container.
  • See blog post for substitution suggestions. 

Keywords: beet quinoa salad, vegan, gluten free

Save this recipe for later to one of your Pinterest boards

Beet Quinoa Salad with Butternut Squash, Kale, and Pecans (Vegan, Gluten Free) - Daisybeet