To assemble the salad: Warm a dry sauté pan over medium heat and add the pine nuts; stir for 2-3 minutes until toasted.

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While the eggs cook, heat a skillet over medium-high heat. Add the bacon and cook, stirring once in a while, until the bacon is crisp, about 4 minutes. Drain on paper towels. Set aside.

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6. Assemble the salad: In your large serving bowl, combine the toasted pepitas, cooked edamame, prepared beet and carrot, roughly chopped spinach, cubed avocado, and cooked quinoa.