Begin by cooking ½ cup dry quinoa per package instructions if you don't have any cooked on hand.
In addition, prep by steaming your beets. Allow the beets to cool and then slice them thinly into matchsticks.
Power Salad Assembly
Remove the ribs of the kale and chop the leaves. Add the kale to a bowl with arugula, shredded carrot, and sliced beets.
Chop snap peas into 3-4 pieces each and add them to the salad.
In a separate bowl, combine the cooked quinoa with the hazelnuts, dried cranberries, and the ingredients for the vinaigrette. Toss well to combine.
Add the quinoa mixture to the raw salad ingredients and toss to combine.
Serve immediately or reserve additional salad in the fridge for up to 3 days.
Notes
To keep the salad fresh longer (up to 5 days), keep the quinoa mixture and the raw veggies separate and toss together the amount you need when serving.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2015/03/09/supergreen-power-salad/