Hearty Ruby Red Salad Bowl | Vegan and Gluten-Free | That Salad Lady®

Ingredients

• 2 medium beets
• 1 tablespoon extra-virgin olive oil (for roasting beets)
• Salt and freshly cracked black pepper, to taste
• 1 cup red quinoa, uncooked
• 2 cups vegetable broth or water (for cooking quinoa)
• 2-3 cups red leaf lettuce, rinsed and chopped
• 2-3 cups red chard, rinsed and chopped
• 1 red bell pepper, diced
• 1 Fuji apple (with skin), diced
• 1 cup grape tomatoes, halved
• 1 cup strawberries, hulled and sliced
• 1 cup fresh pomegranate seeds
• 1/2 cup goat cheese, crumbled
• 1/2 cup toasted walnuts
• Fresh parsley or basil, to taste
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon pure maple syrup or honey
• 1 clove fresh garlic, minced