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Kale, Quinoa ‘n Roasted Beet Salad with Maple-Cider Vinaigrette
MEAL PLANNING MAVEN - LINDA S.17Ingredients
25Minutes
640Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup almond oil
- 3 Tbsp. apple cider vinegar
- 2 Tbsp. pure maple syrup
- 1 1/2 Tbsp. orange juice
- 1 1/2 tsp. Dijon mustard
- coarse salt
- pepper
- 4 cups curly kale (sliced, I used packaged Tuscan kale)
- 1 cup cooked quinoa (cook according to package directions)
- 1 bunch yellow beets (or red, trimmed and roasted)
- 1 sweet potato (medium, roasted, peeled and cut into chunks)
- 2 pears (ripe, cored and cut into wedges)
- 1/3 cup dried cherries (look for juice-sweetened, like Eden’s)
- 1/3 cup pecan halves (toasted)
- 1/2 cup chickpeas (Crunchy Spiced, or use canned, rinsed and drained)
- 2 Tbsp. toasted pumpkin seeds
- 1/2 cup crumbled goat cheese (or feta or gorgonzola)
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NutritionView More
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640Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories640Calories from Fat320 |
| % DAILY VALUE |
| Total Fat36g55% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium500mg21% |
| Potassium1100mg31% |
| Protein19g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate65g22% |
| Dietary Fiber13g52% |
| Sugars26g |
| Vitamin A220% |
| Vitamin C100% |
| Calcium40% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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