This salad was developed by my Daughter-In-Law who is a proponent of healthy family meals. It was inspired by a program called Cooking Matters. "Cooking Matters is helping end childhood hunger by inspiring families to make healthy, affordable food choices." The salad is both crunchy and sweet. The vibrant colors add to its appeal. —lakelurelady
Medium Beet, roasted
Pecan pieces, roasted in small skillet until fragrant.
Salt and pepper to taste
In This Recipe
Cook Quinoa following package directions. Transfer to a large bowl. Prepare rest of the salad while the quinoa cools. But if time allows, spread cooked quinoa on sheet pan and roast in 350 degree oven for 10 to 15 minutes to give quinoa a bit of a crunch. Then place in bowl to cool.
Cut any long stalks and fronds off fennel. Quarter fennel and cut out core. Slice thinly and add to bowl with quinoa.
Remove stems from washed and dried Kale. Stack leaves together, roll into a thick log, and slice thinly. Toss in bowl.
Peel and cut cooled beet into 1/4-inch cubes. Cut apple into 1/4-inch cubes and mix in with the other ingredients.
Add chopped pecans to bowl.
Combine vinegar, mustard, scallion, olive oil, honey and salt and pepper in small bowl and emulsify with an immersion blender or place in small food processor and blend. Pour over salad and toss.