Go Back

Beet Kale Quinoa Salad

Beet kale quinoa salad combines tender quinoa, diced cooked beets, walnuts, dried cranberries, and goat cheese in a lemon Dijon dressing. Massaging the dressing into the kale softens the leaves, making a hearty salad with a bright, tangy finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
standing and cooling 15 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the salad
  • 1 cup quinoa
  • 2 cups water
  • 0.25 tsp kosher salt
  • 0.5 cup walnuts chopped
  • 5 oz kale stems removed and leaves chopped
  • 1 package (8 oz) cooked beets diced
  • 0.5 cup dried cranberries
  • 2 oz goat cheese crumbled
For the dressing
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 skillet

Method
 

Cook the quinoa and prepare the salad
  1. Rinse the quinoa in a fine-mesh strainer, then combine it with the water and 1/4 teaspoon salt in a medium saucepan.
  2. Bring the quinoa mixture to a boil over medium-high heat, cover, and simmer over low heat for 15 minutes, until the water is absorbed.
  3. Remove the saucepan from the heat and let the quinoa stand, covered, for 5 minutes.
  4. Fluff the quinoa with a fork and cool for about 10 minutes.
  5. Toast the walnuts in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant and lightly browned.
  6. Transfer the walnuts to a plate to cool.
  7. Place the chopped kale in a large serving bowl.
Make the dressing
  1. Whisk the olive oil, lemon juice, Dijon mustard, honey, 1/4 teaspoon salt, and black pepper in a small bowl until combined.
Assemble the salad
  1. Pour the dressing over the kale and massage it into the leaves for 1 to 2 minutes, until they soften slightly.
  2. Add the cooled quinoa, beets, toasted walnuts, and cranberries, then toss to combine.
  3. Scatter the goat cheese over the top.

Notes

For the best texture, cool the quinoa before adding it to the kale. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended. For a dairy-free option, use dairy-free cheese in place of the goat cheese.