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–+ servings
An overhead image of a white bowl, which is filled with a vibrantly-colored kale, golden beet, green bean, and quinoa salad. There are brown pieces of toasted pecan throughout.
4.77 from 17 votes

Vegan Kale & Quinoa Salad with Roasted Beets and Maple Mustard Dressing

Author - Gena Hamshaw
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yields: 4 servings

Ingredients

For the salad

  • 1 batch simple oven roasted beets (I suggest using yellow beets or chioggia beets, rather than red, but red beets will work in the recipe, too)
  • 3/4 cup dry quinoa, rinsed (135g)
  • 1 1/2 cups water (360ml)
  • 1 1/2 cups trimmed green beans, cut into 2-inch / 5cm pieces
  • 2/3 cup pecan pieces or halves (80g)
  • 1 small bunch curly kale, stemmed and chopped (about 5 ounces / 150g after preparation)
  • Freshly ground black pepper to taste

For the maple mustard dressing:

  • 2 tablespoons olive oil or tahini
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon tamari Bragg Liquid Aminos, or coconut aminos
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon balsamic vinegar
  • 1 1/2 tablespoons nutritional yeast
  • 1 to 2 tablespoons warm water (if needed)

Instructions

  • Prepare the beets as directed. Chop the beets and set them aside.
  • Add the quinoa and water to a medium sized saucepan. Bring to a boil. Reduce the heat to low, cover the quinoa, and simmer for 8 minutes. Uncover the pot and throw in the green beans, then recover and continue simmering the quinoa for 5 more minutes. Remove the quinoa and beans from heat and allow them to stand for 5 minutes. Fluff the grain with a fork, re-cover, and allow it to sit until you need it.
  • Place a small frying pan or skillet over low heat. Add the pecan pieces and toast, shaking the pan every 30 seconds or so, until they smell nutty and toasted, about 5 minutes. Transfer the pieces to a plate right away (they'll keep cooking if you leave them in the pan).
  • To make the dressing, combine the oil, maple syrup, mustard, tamari, apple cider vinegar, balsamic vinegar, and nutritional yeast in a small bowl or measuring cup. Whisk to combine. If the dressing is thicker than you’d like, whisk in the warm water as needed. (Stored in an airtight container in the refrigerator, the dressing will keep for 1 week; it makes ½ cup.)
  • When all of the ingredients are ready, add the kale to a large mixing bowl, along with 4 tablespoons (1/4 cup / 60ml) of the dressing. Massage the dressing into the kale, rubbing the pieces between your fingers, until the kale is softened and well coated with dressing but not soaked; you'll be adding more vinaigrette in a second!
  • Add the cooked quinoa and green beans, beets, and pecan pieces to the mixing bowl and mix everything together. Keep adding dressing until the salad is dressed to your liking. Taste and add freshly ground black pepper to your liking. If desired, you can add additional vinegar or Bragg Liquid Aminos to taste. Serve the salad.

Notes

The quinoa and beets can be prepared up to three days in advance of making the salad. The dressing keeps for a week in an airtight container in the fridge, and can be made 5-6 days ahead of time.