1. Prepare quinoa according to package instructions, typical instructions are 2 parts water/veggie broth to 1 part quinoa.
2. While the quinoa is cooking, slice and halve the beets. If canned, be sure to rinse off the juice before slicing. Peel the satsuma mandarin/cutie and divide into wedges. Place the walnuts into a plastic bag, seal, and pound into bite-sized pieces. Shred the kale, Brussel sprouts, and red cabbage into thin strips. Cut the red onion into similar long, thin strips.
3. Set salad aside and prepare the dressing. Combine the olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper.
4. Combine the salad mix, cooked quinoa, and dressing, and enjoy!
Multiply this recipe for easy weekday meal prep, weekend luncheon, or perfect pairing to a fancy Sunday brunch. Wherever and whenever you choose to make your copy-cat salad, I know you’ll simply love it!
Also by Missy: Vegan Crock Pot BBQ Pulled Jackfruit Sandwiches
Related: Vegan Turkish Quinoa Salad
Daikon Sushi Salad With Ginger Soy Dressing
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Photos: Missy Ruttencutter