Into a large salad bowl, combine 4 cups of mixed greens, ½ cup diced pickled beets, ½ cup crumbled goats cheese, 1/4 of a sliced red onion, 1 cup strawberries, 1 cup blueberries and 1 cup cooked quinoa. Set aside.
Into a dry pan over medium-high heat, add in 1⁄3 cup of pecans. Let them toast for about 2-3 min and add in 1 tbsp of maple syrup and 1/4 tsp of chili flakes. Give it a good mix so each pecan gets coated in maple syrup and chili flakes. Remove from heat and let cool.
Into a mason jar, add the zest and juice of 1 grapefruit, 2 minced garlic cloves, 1 inch of minced ginger, 2 tsp maple syrup, 1 tbsp dijon mustard, 1 tsp black pepper, 1 tsp kosher salt and ⅓ cup olive oil. Give it a good shake to fully emulsify.
Add your toasted pecans to the salad bowl and pour over your salad dressing. Give it a good mix and enjoy.
