Menstrual Phase Winter Salad

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Dice the beets and carrots into small pieces and toss in olive oil, salt, and pepper. Spread out on a baking sheet and bake at 375 for 15-20 minutes, or until desired doneness (for a cooler, summer version of this salad, serve the beets and carrots raw in the salad) .

Step 2

Toast the walnuts for 1-2 minutes.

Step 3

Cook quinoa: Add water and quinoa to an Instantpot and cook on the quinoa setting. When done, fluff with a fork and set aside to cool slightly.

Step 4

Whisk olive oil, apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl.

Step 5

In a large bowl, combine mixed greens, grated beet, cooked quinoa, walnuts, goat cheese, and pomegranate seeds.

Step 6

Drizzle with the dressing and toss well. Serve immediately or chill briefly.