Toasted Pecan, Quinoa and Maple Mustard Kale Salad
This power-packed, vegan salad by Gena Hamshaw, The Full Helping, combines pecans, kale, golden beets, green beans and quinoa. Topped with a maple mustard dressing, it makes for a delicious meal, wholesome appetizer or colorful side dish.
Featuring American Pecans
Ingredients
For the salad | ||
2/3 cup | fresh pecan pieces | |
4 | golden beets (see recipe notes) | |
3/4 cup | dry quinoa, rinsed through a fine sieve (see recipe notes) | |
1 1/2 cups | water | |
1 cup | green beans, chopped | |
1 | small bunch curly kale, stems removed and chopped (see recipe notes) | |
salt and freshly ground black pepper, to taste | ||
For the maple mustard dressing | ||
2 tbsp | olive or pecan oil or tahini | |
1 tbsp | maple syrup | |
1 tbsp | Dijon mustard | |
1 tbsp | tamari, Bragg Liquid Aminos, or coconut aminos | |
1 tbsp | apple cider vinegar | |
1 tbsp | balsamic vinegar | |
1 1/2 tbsp | tablespoons nutritional yeast | |
1 to 2 tbsp | warm water, if needed | |