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.
Peel and chop the butternut squash into cubes, removing and discarding the seeds.
Toss squash with olive oil, salt, pepper, and cinnamon and roast in the oven.
Chop the kale finely and dice the pre-cooked beets.
In a nonstick skillet, toast the pecans on the stovetop over medium heat.
Add olive oil, balsamic vinegar, honey mustard, and salt to a jar and shake to emulsify.
Add cooked quinoa, kale, squash, beets, pecans, and dressing to a large mixing bowl.
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