Roasted Beet & Orange Quinoa Salad
A delicious fall salad with roasted beets, oranges, feta, kale, quinoa and a maple vinaigrette
Servings 4
Calories 577kcal
Ingredients
Salad
- 2 beets rinsed and chopped
- 1 tablespoon olive oil
- 2 cups water
- 1 cup quinoa uncooked
- 4 cups baby kale
- 2 small oranges peeled
- 1/4 cup pecans
- 1/4 cup feta
- salt & pepper to taste
Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons maple syrup
- 2 tablespoons Dijon mustard
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Place chopped beets on a parchment lined baking sheet and drizzle with olive oil. Sprinkle with salt and bake for 30-40 minutes or until tender.
- In a pot, combine quinoa and water and bring to a boil. Cover and reduce heat to simmer. Simmer for 10-12 minutes or until water is absorbed.
- Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup and dijon mustard. Set aside
- When the beets and quinoa are cooked, compile the salad. In a large bowl, add the beets, quinoa, kale, orange slices, pecans and feta cheese. Dress when ready to eat.
Nutrition
Serving: 1bowl | Calories: 577kcal | Carbohydrates: 53g | Protein: 12g | Fat: 37g | Saturated Fat: 6g | Cholesterol: 8mg | Sodium: 251mg | Potassium: 878mg | Fiber: 7g | Sugar: 16g | Vitamin A: 6894IU | Vitamin C: 117mg | Calcium: 219mg | Iron: 4mg