Step 1

In a bowl, whisk together the avocado oil, red wine vinegar, honey, chopped mint, Dijon mustard, salt, and pepper until well combined. Set the vinaigrette aside to allow the flavors to meld.

Step 2

In a large bowl, combine the sliced beets, baby spinach, cooked quinoa, dried cranberries, pumpkin seeds, chopped pecans, crumbled feta, and sliced shallot.

Step 3

Drizzle the prepared honey-mint vinaigrette over the salad ingredients. Toss gently until all components are evenly coated. Serve immediately and enjoy.