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A tasty kale and beet salad with creamy maple dijon vinaigrette. Goat cheese, quinoa, seeds all piled together in a delicious salad. Have it vegetarian or top it with seasoned chicken for a filling meal.
Table of contents
Why Make This Kale And Beet Salad
This salad is full of all the textures, creamy goat cheese or feta cheeses with optional avocado slices and crunch from beets and pumpkin seeds. The quinoa helps with texture and to help keep you fuller and add protein. The added bonus is the perfectly cooked chicken, this is of course optional and you can keep this vegetarian if you’d prefer. The maple dijon vinaigrette is creamy, minimal ingredients and very addicting.
Ingredients Needed
Kale. Stemmed and chopped. You can also use spinach.
Quinoa. Or any grain of choice.
Roasted Beets. Make them yourself or buy them pre roasted and packaged in the produce aisle.
Chicken Breasts/tenders. Optional but delicious with this salad.
Olive Oil. For the dressing and to cook the chicken.
Seasoning. Salt, pepper, cayenne pepper for the chicken and the dressing
Feta or Goat Cheese. Both are so good in this salad. I prefer goat cheese first.
Pumpkin Seeds.
Apple Cider Vinegar. For the dressing.
Dijon Mustard. For the dressing.
Maple Syrup. For the dressing.
Steps To Make This Recipe
Step one. Start to cook the quinoa according to the package. typically about 10 – 15 minutes. Set it to the side to cool once finished cooking. Next, season chicken tenders. Add to a hot, well oiled skillet. Cook for about 4-5 minutes on each side or until internal temp is 165º
Step Two. Chop and prepare your kale. Place in a large bowl. Add beets, cooked and cooled quinoa, crumbled cheese, pumpkin seeds, chopped, cooked chicken tenders if using.
Step Three. Mix all the dressing ingredients together (mustard, oil, seasoning, maple syrup, acv) and pour over the salad ingredients. Toss well, garnish with avocado if using, and serve immediately.
FAQ’s & Tips
Yes, just don’t add dressing, cheese, beets or avocado toppings until just before eating.
Yes, it will still be tasty. You can also sub dried cranberries instead.
Other Recipes To Try
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Kale And Beet Salad
Ingredients
- 4-6 cup chopped kale
- 1 cup chopped beets
- ½ cup quinoa
- ⅓ cup goat cheese
- 3 tbsp pumpkin seeds
- 1 lb chicken tenders
- ¼ tsp salt
- ¼ tsp pepper
- ⅛ tsp cayenne pepper
- 1 sliced avocado , *optional for topping
Maple Dijon Vinaigrette
- 2 tbsp apple cider vinegar
- 2½ tbsp olive oil
- 2 tbsp water
- 2½ -3 tbsp dijon mustard
- 2½ tbsp maple syrup
- ⅛ tsp salt & pepper
Instructions
- Start to cook the quinoa according to the package. typically about 10 – 15 minutes. Set it to the side to cool once finished cooking. Next, season chicken tenders. Add to a hot, well oiled skillet. Cook for about 4-5 minutes on each side or until internal temp is 165º
- Chop and prepare kale. Place in a large bowl. Add beets, cooked and cooled quinoa, crumbled cheese, pumpkin seeds, chopped, cooked chicken tenders if using.
- Mix all the dressing ingredients together (mustard, oil, seasoning, maple syrup, acv) and pour over the salad ingredients. Toss well, garnish with avocado if using, and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Holy cow is this said delicious. I’m told very nutritious also.
It is very nutritious you’ll love this one
I could eat this salad every single day all day. Delicious.