"Kale Quinoa Salad with Roasted Beets and Blueberries"

Like brussel sprouts, kale, as well as quinoa, seems to be on every restaurant menu these days.  Not only being tasty as the main component in a salad or soup, kale boasts some major key health benefits - one cup of raw kale has only 36 calories, 5 grams of fiber, 0 grams of fat, and is high in calcium, iron, vitamin A, vitamin C, and vitamin K.  In addition to kale, this salad is packed with nutritious ingredients, such as beets, blueberries, pistachios, and quinoa; all of which are extremely high in dietary fiber.  This recipe also calls for soft, tangy goat cheese and depending upon your dietary needs, you’ll want to control portioning when it comes fatty consumption.

Serves: 3 - 4

Whole Grain Mustard Vinaigrette

  • 1/4 cup - White wine vinegar
  • 1 tablespoon - Dijon mustard
  • 1 tablespoon - Whole grain mustard
  • 2 teaspoons - Honey
  • 1/3 cup - Extra virgin olive oil
  • Kosher salt and freshly ground pepper to taste

Whisk together the white wine vinegar, dijon mustard, whole grain mustard, honey, and salt and pepper in a medium bowl.  Slowly whisk in the olive oil until emulsified.


  • 6 to 7 cups - Kale, preferably Lacinato, thick ribs removed, cut crosswise into 1/4” ribbons, thoroughly washed and spun dry in lettuce spinner
  • 1/2 cup - Quinoa, preferably tri-color, prepared to package’s cooking instructions
  • 3/4 cup - Beets, roasted and peeled, 1/4” dice
  • 1/2 cup - Blueberries, washed and dried
  • 1/4 cup - Pistachios, roasted and salted, shelled
  • 2 oz. - Goat cheese, soft, crumbled
  • Kosher salt and freshly ground pepper to taste

Preheat oven to 400 degrees F.  Rinse and scrub beets, wrap separately in foil and roast in middle of oven until fork tender, approximately 45 – 60 mins.  Let cool.  Peel beets and cut into approximately 1/4 inch dice.

Place kale in salad bowl and dress with enough vinaigrette to coat kale, season with salt and pepper to taste.  Allow kale to sit at room temperature for 30 minutes. 

Add beets, blueberries, pistachios, and cooked quinoa to kale.  Toss to coat.  Divide salad onto four plates, crumble goat cheese over each salad and lightly drizzle with remaining vinaigrette.