Beet Quinoa Salad  with Butternut Squash, Kale and Pecans

ABOUT

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.

Main Ingredients

Prepare butternut squash

1

Peel and chop the butternut squash into cubes, removing and discarding the seeds.

roast butternut squash

2

Toss squash with olive oil, salt, pepper, and cinnamon and roast in the oven.

Chop vegetables

3

Chop the kale finely and dice the pre-cooked beets.

Toast pecans

4

In a nonstick skillet, toast the pecans on the stovetop over medium heat.

Make dressing

5

Add olive oil, balsamic vinegar, honey mustard, and salt to a jar and shake to emulsify.

assemble the salad

6

Add cooked quinoa, kale,  squash, beets, pecans, and dressing to a large mixing bowl.

Mix everything up

7

Toss all the ingredients together with salad spoons so everything is coated in the dressing. Enjoy!

READer REVIEW

"I absolutely loved this!! Definitely making again!! Perfect the way it is, usually I have to tweek recipes…not this time! Thank you!!" -Erinne

Get the full recipe below!