Kale And Beet Salad
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.
Servings: 4
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
*feta will also work
*keep dressing off of salad until you are ready to serve
Nutrition
Calories: 453kcal | Carbohydrates: 29g | Protein: 36g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 81mg | Sodium: 526mg | Potassium: 991mg | Fiber: 6g | Sugar: 11g | Vitamin A: 6967IU | Vitamin C: 66mg | Calcium: 239mg | Iron: 4mg