Need a healthy holiday salad? This Winter Beet and Grapefruit Baby Kale Salad with chickpeas, quinoa, pepitas is THE PERFECT ONE.
Preheat the oven to 375.
Wrap your beets in tin foil, and place them on a baking sheet. Bake for 50 minutes.
Meanwhile, add your drained and rinsed chickpeas to a baking sheet along with segmented grapefruits. Drizzle with 2 tablespoons olive oil and season with ginger, cinnamon, smoked paprika, salt and pepper. Bake for 20 minutes.
While your beets, chickpeas and grapefruits are roasting - rinse your quinoa and add it to a pot along with 1 cup broth or water (if using water, sprinkle with salt). Bring quinoa to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook for about 10 minutes. After 10 minutes, take off heat, fluff with a fork, cover and let sit for 5 minutes.
In a jar with a lid, add all dressing ingredients and shake vigorously.
When beets are ready, peel them, slice them into thin moon shapes and add to a large bowl along with Taylor Farms Organic Baby Kale. Top with roasted grapefruit and chickpeas, quinoa, pepitas, and drizzle with dressing. Toss.