Quinoa Beet Kale Apple Walnut Goat Cheese Salad is the perfect fall or winter salad for lunch or dinner. Apples, kale and beets team up to make this vibrant cool weather salad. I first became obsessed with roasted beets about seven years ago when one of the first farm-to-table restaurants opened in our town. Roasted beets are delicious in salads and add some vibrant color to brighten up this salad.
This Quinoa Beet Kale Apple Walnut Goat Cheese Salad is chock full of healthy ingredients ~ quinoa, walnuts, beets, apples and kale. A tangy and sweet dressing with a little bite of horseradish ties all the ingredients together.
When I first made this salad several years ago, quinoa was becoming popular but was still somewhat of a novelty. I remember serving this to two new friends I had over for lunch one day. I’m an introvert by nature, so I was going outside my comfort zone inviting two people I didn’t know very well into my home.
I was a little nervous they might not like quinoa, or at least not quinoa in a salad. To the contrary, they were thrilled to have something delicious and healthy for lunch. Served with a bowl of soup (I made this Lentil Smoked Ham Soup), this Quinoa Beet Kale Apple Walnut Goat Cheese Salad makes a substantial and healthy lunch.
Are you an introvert or extrovert?
Quinoa Beet Kale Apple Walnut Goat Cheese Salad
Ingredients
- 1 cup quinoa
- 2 cups water
- 4 cups lacinato kale cut into strips
- 2 teaspoons extra virgin olive oil
- juice of half lemon
- a few dash of salt
- 1/2 pounds roasted beets chopped
- 1/4 cup dried cranberries
- 1 apple diced
- 1/4 cup toasted walnuts
- 4 ounces goat cheese crumbled
- 2 scallions chopped
Dressing
- 2 tablespoons flax seed oil
- 2 tablespoons extra virgin olive oil
- 2 teaspoons raw honey
- 1/4 cup unfiltered apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon prepared horseradish
- 1 clove garlic minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
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Rinse quinoa and place in saucepan with 2 cups water. Bring to a boil, then reduce heat to medium low, cover, and cook for 15-20 minutes until liquid is absorbed. Whisk together dressing ingredients and add to cooked quinoa; let quinoa cool to room temperature.
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Combine kale, olive oil and salt in a bowl and massage until soft, about 3-4 minutes.
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When ready to serve, toss together quinoa, kale, beets, cranberries, apple, walnuts, goat cheese and scallions.
Recipe Notes
If cranberries are very dry, rehydrate them in hot apple juice or orange juice.
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Beets AND quinoa??? This could be my favorite salad of yours ever! And you know I love them all 🙂
Thanks Liz – it’s a nice winter combo 🙂
You know Jeanette – you could win my friendship anytime if you served me this salad! 🙂 This is gorgeous – so colorful and flavorful – I LOVE it! Most times, I think I am an introvert too – but I really like hearing peoples stories so I strike up conversations with people – ask them the right questions and before you know it – I know their life story 🙂
Thanks Shashi – it’s funny, I’m definitely an introvert, but once I get to know someone, it’s really easy for me to open up and I love listening to other people’s stories and learning more about them.
Wow, what a gorgeous salad! I’ve been incorporating quinoa into meals more often and this salad is a must-try!
Thanks – I love using quinoa in salads (leftover quinoa is great for this so sometimes I make extra).
I am usually an introvert too but after having my kids I find it a little bit easier for me to strike up conversations with different people 🙂 Love that you made this for your friend, it’s such a beautiful salad! I love the beets and kale with the quinoa and the dressing sounds so light and refreshing.
Kelly – it’s so true, I think having kids definitely makes it easier to strike up a conversation with other moms.
This salad would definitely win me over. I love all the goodness, color, and textures you’ve packed into it!
This salad is singing to me, Jeanette. Gorgeous and full of nutrition.
Thanks Ansh – I’m trying to come up with healthy and hearty meals this winter.
I like to think of myself as an extroverted introvert. I’m a little shy at first, but once I get to know someone and develop a more intimate relationship with them, I’m a lot more outgoing. I’m working on going to more gatherings and taking more risks! This salad sounds delicious, if someone made this for me, I would definitely gobble it down. Yum!
Genevieve – I’m actually like that too. Once I get to know someone better and am more comfortable, I definitely open up. Some people actually are surprised when I tell them I’m an introvert. Glad you like this salad!
I know I’d love this salad for lunch! I too, find it difficult to find friends (really good ones at least). I think it’s ok though since you seem to be the person who once makes a friend, it’s for life. 🙂
I do prefer having a handful of lifetime friends that I can turn to and vice versa. Hope we get to meet in person in the near future Laura.
I feel that making new friends at school was so much easier because I saw everyone all the time. You would definitely win me over with this lovely salad though!
Lisa – definitely, school is the best place to meet lots of people and see them every day.
Making new friends is one of the hardest things to do as we get older, but this blogging world is opening us to so many new people! I am thrilled to have met you Jeanette! This salad is beautiful, incredibly delicious, and healthy to boot. That’s what I call a winner! 🙂
Jane – so true, blogging has made it so much easier to meet new people. I am so glad we got to meet too Jane – wish I could make it to IACP this year, but not sure it’s going to happen with our new pup! Loved your fun corn muffins for this month’s menu!
This looks so good! <3 I love all the colors, and can't wait to try it out! 😀
Thanks Farrah – I love trying to make salads with lots of different colors and textures.
I always enjoy combining quinoa, kale and plenty of veggies in salads like this! Yum!
Thanks Kevin 🙂
I am loving all the fresh and healthy ingredients in this amazing salad! Gorgeous 😀
Thanks Jenny – I love combining as many healthy ingredients as possible into salads!
I love adding grains to green salads, it adds such a nice texture and makes them a little more filling. This salad is so pretty with all the colors you’ve added in here.
I love adding grains to make salads heftier, especially in the winter months.
I know exactly what you mean, Jeanette, about making friends! I’m an introvert, too, and very shy on top of that. It’s so hard to reach out to someone new, so congratulations to you for making the effort! And I’d be happy if I arrived for luncheon and found this healthy and beautiful salad being served. So pretty and sounds quite delicious. Great accompaniment to all our soups for this month’s Progressive Eats.
I would be thrilled to walk into your kitchen and be served this salad! I love quinoa!!
We just made this last night and it was so good! I have to admit that lately I’ve been rolling my eyes at quinoa. I feel just kind of over it so we haven’t had it in a while. This has totally reinvigorated quinoa for me! I didn’t use horseradish in the dressing (my partner doesn’t care for it) so I just added a little extra grind of pepper and splash more vinegar to hopefully make up for that missing heat. I think if you increase the proportions of beets and apple and made a huge batch of this it’d be a real hit at a party! Thanks for sharing such a great recipe.
Thanks David – I like your idea of using pepper and vinegar in place of horseradish, and more beets and apples would definitely be great.