Autumn Quinoa Salad with Kale, Beets, and Pears

New recipe post!

This week we got so many fun fall ingredients in our CSA delivery. Have I mentioned how much I love the fall? On Tuesday night, Tim and I spent a lot of time together in the kitchen, and I put together a salad to have for lunch the rest of the week. I wanted to use multiple ingredients in one meal, and I chose to use the kale, beets, and pears.

Autumn Quinoa Salad with Kale, Beets, and Pears

Autumn Quinoa Salad with Kale, Beets, and Pears

Serves 4


  • 1 cup quinoa
  • 1 bunch kale, rinsed, chopped, and massaged with juice from half a lemon
  • 3 small to medium-sized beets, peeled, and chopped into quarter to half-inch cubes
  • 1 pear, peeled, and sliced into match sticks
  • 1/2 cup pecans, chopped
  • 3/4 cup dried cranberries
  • Half a red onion, diced
  • 2 cloves garlic, minced
  • A few squirts of agave
  • 1/4 cup balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • Salt and pepper to taste
  • Crumbled goat cheese, optional


  1. Preheat the oven to 450 degrees F.
  2. Put the beets in a tinfoil pouch with a half to full tablespoon of extra virgin olive oil, salt, and pepper. Close up the pouch and cook for about 10 minutes or until fork tender.
  3. Meanwhile, put the 1 cup quinoa in 2 cups of water in a pot on the stove. Bring to a boil, then simmer 15 minutes until cooked.
  4. Mix all the other ingredients with the quinoa and cooked beets in a large bowl. Sprinkle with goat cheese if desired, and enjoy!

Autumn Quinoa Salad with Kale, Beets, and Pears

One thing I think people often overlook when they make a dish is not the flavor of their ingredient selection, but the variety of textures used. Since the quinoa, kale, and cooked beets all share a similar consistency, the pears added a unique mouth-feel to this salad. They weren’t overly ripe yet, so the crispy and juicy combination worked to our advantage.

Autumn Quinoa Salad with Kale, Beets, and Pears

Even though I’m calling this my autumn quinoa salad, I think it would make a festive addition to any holiday table in a couple of months! Isn’t it pretty?

–Let’s chat–
Do you ever think about the consistency or texture of the ingredients you cook with? What ingredients (besides pumpkin and apples!) come to mind when you think of fall?

One last thing today… congratulations to two of our dearest friends, Cate and Joe, who welcomed their new baby girl, Brynn, into the world yesterday. We cannot wait to meet her!

Weekly Eats {Beets and Farro for the Win}

Hi friends, I have some fun meals to share with you this week.  And if you read this morning’s post, you now know that several of these meals involve organic ingredients!  Please make sure to comment on that post with any tips you have in making the switch to organic eating because I would love to hear your thoughts.

Weekly Eats

Last Week’s Eats

Last week we had three main lunches to choose from throughout the week.  First up was a beet salad on mixed greens with avocado, walnuts, garlic scapes, dried cranberries, and goat cheese.  The beets were from our farm share and were awesome!  I wasn’t expecting to be as into them as I was.

Beet Salad

Another food obsession of mine lately is farro.  It’s kind of like quinoa or barley, and it’s super cheap at Trader Joe’s.  I made this salad with asparagus, cherry tomatoes, red onion, and feta.  Tossed in an olive oil and red wine vinegar mix, it was so yummy.  Farro is on the meal plan again this week!

Farro, Tomato, and Asparagus Salad

Finally, toward the end of the week we had avocado egg salad.  On both Friday and Saturday, I spread it on some Ezekiel bread from Trader Joe’s for an open-faced sandwich.  Yum!

Avocado Egg Salad

And here’s what our rundown of dinners ended up being:

I can’t remember!  I think I had toast after getting home from Jen’s wedding.

Chicken pesto and tomato kabobs with sautéed Swiss chard and roasted garlic scapes

Chicken Pesto and Tomato Kabobs

Leftover chicken and tomatoes with a slaw on the side that incorporated garlic scapes, cabbage, and fennel from our farm share.  I’m telling you, this farm share is definitely forcing some creativity on us!

Pesto Chicken with Cabbage and Fennel Slaw

I spontaneously went out for dinner with my bestie because a) we needed to catch up, and b) I wanted to celebrate being able to officially say my company is moving forward with our wellness initiatives!  We met in Arlington at Tryst Restaurant, which I’ve written about on the blog before here.  We shared the grilled koftes appetizer which I remembered being delicious from last time I was there, and I ordered the spinach salad with chicken for my entrée.  The salad was also tasty, with honey roasted peaches, Vermont goat cheese, spiced pecans and white balsamic.


Double bean veggie burgers with an avocado basil cream spread made with plain Chobani yogurt instead of sour cream.  Amazing.

Double Bean Veggie Burgers

Leftovers burgers

Wedding food at Tim’s friend’s sister’s wedding

This Week’s Eats

This week, we have some more tasty dinners lined up:

  • Sunday:  Dry rub steak with summer squash salad
  • Monday:  Leftover steak on salads
  • Tuesday:  Caprese stuffed chicken
  • Wednesday:  Leftover caprese stuffed chicken
  • Thursday:  Broccoli tacos
  • Friday:  Out to dinner
  • Saturday:  TBD – some kind of leftovers, random meal, or out!

We are also planning on quinoa salad, another kind of farro salad, and broccoli taco leftovers for lunch!

Do you like beets?  Ever tried farro before?  Anything you are particularly enjoying eating lately?

I’m off to the Y.  Have a great night, you guys!