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Beet Quinoa Salad with Butternut Squash Kale and Pecans Recipe

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3.9 from 68 reviews

This vibrant Beet Quinoa Salad with Butternut Squash, Kale, and Pecans is a nutritious, vegan, and gluten-free main dish perfect for a healthy lunch or dinner. The roasted butternut squash adds sweetness and warmth, while the quinoa and beets provide hearty texture and earthy flavor. Toasted pecans add a satisfying crunch, and the tangy honey mustard balsamic dressing perfectly ties all the ingredients together. This well-balanced salad is easy to prepare ahead and packed with nutrients for a delicious and wholesome meal.

  • Total Time: 35 minutes
  • Yield: Serves 4–6 generously

Ingredients

Salad

  • 1 cup dry quinoa
  • 1 medium butternut squash, peeled and diced (about 2 cups)
  • 1 tbsp olive oil
  • 1/4 tsp cinnamon
  • Salt, to taste
  • Pepper, to taste
  • 1/2 cup chopped toasted pecans
  • 1 1/2 cups beets, diced small (1 full package of pre-cooked beets)
  • 4 leaves curly kale, stems removed and finely chopped

Dressing

  • 4 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 1 1/2 tbsp honey mustard
  • 1/4 tsp salt

Instructions

  1. Preheat and prepare butternut squash: Preheat your oven to 410°F (210°C) and line a baking sheet with parchment paper. Toss the peeled and diced butternut squash with 1 tablespoon of olive oil, 1/4 teaspoon of cinnamon, and a generous pinch of salt and pepper. Spread evenly on the baking sheet.
  2. Roast the butternut squash: Roast the squash in the preheated oven for 20-25 minutes until fork tender, flipping the pieces halfway through cooking to ensure even roasting.
  3. Cook quinoa: While the squash is roasting, cook 1 cup of dry quinoa according to package instructions, typically by simmering it in water until fluffy and all liquid is absorbed. Once done, fluff with a fork and set aside.
  4. Toast pecans: In a small skillet over medium heat, toast 1/2 cup of chopped pecans, tossing frequently to prevent burning. Toast until the nuts become fragrant and their color deepens, about 5 minutes. Remove from heat and let cool.
  5. Prepare beets and kale: Dice 1 1/2 cups of pre-cooked beets into small pieces. Remove stems from 4 curly kale leaves and finely chop the leaves.
  6. Make the dressing: Combine 4 tablespoons of olive oil, 3 tablespoons of balsamic vinegar, 1 1/2 tablespoons of honey mustard, and 1/4 teaspoon of salt in a jar. Close the jar tightly and shake vigorously until the dressing is emulsified.
  7. Assemble the salad: In a large mixing bowl, combine the roasted butternut squash, cooked quinoa, diced beets, chopped kale, and toasted pecans. Pour the dressing over the salad and toss thoroughly to combine all the flavors evenly. Serve and enjoy!

Notes

  • You can prepare the quinoa and dressing in advance to save time during meal prep.
  • If you prefer a nut-free version, omit the pecans or substitute with toasted seeds like pumpkin or sunflower seeds.
  • For a vegan substitute, ensure the honey mustard dressing is made without honey or use a maple syrup-based mustard dressing.
  • The salad is great served chilled or at room temperature and keeps well in the fridge for up to 3 days.
  • Adjust seasoning in the dressing according to your taste preference, adding more salt, vinegar, or honey mustard if desired.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegan, Gluten Free

Find it online: https://recipesvibe.com/beet-quinoa-salad-with-butternut-squash-kale-and-pecans-recipe/