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!

Scale

Ingredients

Dressing

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

Keywords: beet quinoa salad, vegan, gluten free