This beet quinoa salad is the perfect healthy lunch recipe to make ahead for the week. It’s loaded with nutrients, flavor, and texture. Vegan and gluten free.
1
Peel and chop the butternut squash into cubes, removing and discarding the seeds.
2
Toss squash with olive oil, salt, pepper, and cinnamon and roast in the oven.
3
Chop the kale finely and dice the pre-cooked beets.
4
In a nonstick skillet, toast the pecans on the stovetop over medium heat.
5
Add olive oil, balsamic vinegar, honey mustard, and salt to a jar and shake to emulsify.
6
Add cooked quinoa, kale, squash, beets, pecans, and dressing to a large mixing bowl.
7
Toss all the ingredients together with salad spoons so everything is coated in the dressing. Enjoy!
"I absolutely loved this!! Definitely making again!! Perfect the way it is, usually I have to tweek recipes…not this time! Thank you!!" -Erinne