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
- 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
- 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
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.
Combine kale, olive oil and salt in a bowl and massage until soft, about 3-4 minutes.
When ready to serve, toss together quinoa, kale, beets, cranberries, apple, walnuts, goat cheese and scallions.
If cranberries are very dry, rehydrate them in hot apple juice or orange juice.