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Easy Hearty Vegan Salad

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What I Eat in a Day: Plant-Based Grad Student

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Easy Vegan Pumpkin Pizza

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Vegan Mexican Pasta Skillet

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Healthy Vegan Apple Crisp

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Easy Hearty Vegan Salad

Hey hey hey my plant loving, salad devouring friends! I’d like to share a super nutritious salad recipe with you on this wonderful hashgtag MeatlessMonday. My Easy Hearty Vegan Salad is perfect for cooler weather and as you can see from my last few posts, I’m all about fall inspired dishes lately (stay tuned for pumpkin apple mug cake Friday). But back to this flawless salad that will win over your heart and of course your stomach. This recipe is power-packed with veggies and my main grain, quinoa. If I’m going to eat a salad it has to be tasty but also have substance because let’s face it, salads are not known to be very um, filling. But this salad, ah yes this one will absolutely satisfy you and leave your tummy feeling ever so full. The key component to any great salad is of course a good dressing. I used organic girl pomegranate balsamic dressing and let me tell ya, what a treat! It’s light and slightly tangy with a little hint of sweetness from dates aka real food. I love that this dressing uses ingredients I can both pronounce and have heard of. And best of all, it’s organic, which is so so important! Alright my friends, do yourself a favor and go make this deliciously hearty, fresh, sweet, savory, crisp, and all-around superb salad!

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Look at those colors! Such a great way to “eat the rainbow.” And nooo, I don’t mean skittles, I mean a colorful variety of all the fruits and veggies. Avocados and roasted beets are simply the best and such a tasty addition to this salad.

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This post is sponsored by organic girl. Thank you for supporting upbeetandkaleingit!

Easy Hearty Vegan Salad
Serves 4
A refreshing and filling salad recipe
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Ingredients
  1. 3 beets peeled and cut into bite size pieces
  2. Extra Virgin Olive Oil for coating the beets
  3. Salt and pepper to taste
  4. 2 organic pears (chopped)
  5. 8 oz organic baby spring mix
  6. 1/2 cup dried cranberries
  7. 1 cup chopped pecans
  8. 1.5 cups cooked quinoa (I used a sprouted grain trio)
  9. 1 avocado
  10. 1 bottle (8 fl oz) organic girl pomegranate balsamic dressing
Instructions
  1. Cook the quinoa according to package directions.
  2. Pre heat oven to 400 degrees.
  3. Coat the beets in extra virgin olive oil, salt, and pepper.
  4. Bake beets at 400 degrees for 30 minutes.
  5. Let the beets and quinoa cool down completely.
  6. Then, add salad ingredients to a large bowl, mix together, and enjoy!
UpBeet and Kaleing It http://upbeetandkaleingit.com/

What I Eat in a Day: Plant-Based Grad Student

Happy FriYAY! Thank. Goodness. Did anyone else feel like this week was never going to end? Well, the weekend is finally here, so enjoy yourselves, relax, and make some good planty dishes. Today, I wanted to show you another version of “What I Eat in a Day: Plant...

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Easy Vegan Pumpkin Pizza

It’s the most wonderful time of the year! There’ll be parties for hosting and pumpkins for roasting and stuffing your face with anything that has the ingredient pumpkin in it. Okaaay, so it’s still not September 22nd but whatevs. I’m...

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Vegan Mexican Pasta Skillet

What’s my secret to a happy and fulfilling life? Pasta. No joke, we all need a little bit of pasta in our lives and in this case, the pasta is healthy, so we need a lot of pasta! I try my best to make planty dishes that even the “worst” of cooks can...

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Healthy Vegan Apple Crisp

Hiiiii my apple crisp loving friends! Yay it’s finally September ๐Ÿ™‚ I don’t care if it’s technically still summer, September means all things fall to me. Pumpkins, cinnamon, butternut squash, cranberries, maple syrup, and pecans will all be making...

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Vegan Lemon & Dill Chickpea Biscuits

Biscuits are a food group too, right? Well they should be! Oh my gosh my friends, I am soooo very excited for you to make these biscuit babies. My Vegan Lemon & Dill Chickpea Biscuits are are bursting with zesty lemony flavor and fresh fragrant dill. The best part...

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What I Eat in a Day: Plant Based Grad Student

Good morning to all of my plant-loving friends! I’m so glad that you stopped by my blog this fine Friday morning. Today, I’m here to talk about what kinds of foods I pack for a day of school. The meals and snacks you’re about to see are for a day...

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Easy Vanilla Chia Pudding

The chia seed pudding of your dreams has arrived! Easy Vanilla Chia Pudding is not only the answer to your pudding prayers but it also tastes like vanilla caramel, and it’s packed with yumminess. Count me in, please. Not to mention, all you have to do is put the...

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Tomato & Cucumber Summer Salad

Let’s all take a trip to the Greek Island of Paros, just for a minute. Paros is a beautiful island that lies in the Aegean Sea located in between Greece and Turkey, and the place that inspired this salad. No, this is not a Greek Salad, but there is certainly a...

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Hi guys! My name is Mary. I am a law student who happened to stumble across a vegan cooking passion. I create recipes that are healthy, quick and easy to make. If you have any questions, you can email me here -- I would love to hear from you!

My recipes in Vegan Magazine

My recipes in Vegan Magazine

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