Layered Arugula and Spinach Salad with Roasted Root Vegetables, Quinoa, Smoked Trout, and Walnuts
This Layered Arugula and Spinach Salad has roasted root vegetables, quinoa, smoked fish, pickled beets, and a Creamy Apple Walnut Dressing. Finished off with more toasted walnuts, this salad is everything you need in a meal.
Why I Made This Recipe
I am always looking for different ways to incorporate a salad as the main meal. This salad does just that. Each layer adds a new element to the dish with different flavors, textures, and nutrition.
This vibrant spinach arugula salad features the added tanginess and color of quick-pickled beets, enhancing the overall flavor profile. Enjoy the medley of textures and tastes, complemented by the creamy apple walnut dressing.
Ingredients
For The Roasted Root Vegetables:
- root vegetables diced (such as sweet potatoes, carrots, and turnips)
- avocado oil (or olive oil)
- Kosher salt
- black pepper
For the Salad and Assembly:
- 8 cups mixed greens (such as spinach, arugula, and mesclun)
- Roasted Root Vegetables
- 2 cups cooked quinoa
- 14 oz locally sourced smoked fish (such as trout or salmon, about 3.5oz per serving)
- 1 cup quick pickled beets, drained and sliced (recipe below)
- 1 cup Creamy Apple Walnut Dressing (recipe below)
- 1/2 cup toasted walnut pieces
How To Make This Recipe
- Roast the Root Vegetables:
- Preheat the oven to 400°F (200°C).
- Toss the cubed root vegetables with oil, salt, and pepper.
- Roast in the preheated oven for 25-30 minutes or until golden and tender. Set aside to cool.
- Assemble the Salad:
- For family style: In a large bowl or platter, layer the mixed greens, roasted root vegetables, cooked quinoa, smoked fish fillets, and pickled beets. Drizzle the Creamy Apple Walnut Dressing over the salad and sprinkle with toasted walnuts.
- For individual portions: Divide the salad among individual plates. For each serving layer 2 cups mixed greens, 1 cup roasted root vegetables, ¾ cup quinoa, 3.5oz smoked fish, ¼ cup sliced pickled beets, ¼ cup salad dressing, and 2 tbsp walnut pieces.
Making Layering Salads
When you break down a complex salad like this into its layers, it’s pretty simple and easy to recreate or make variations. Once you break it down, you will love making layered salad recipes over and over again.
Base: Fresh salad Greens such as arugula, baby spinach, kale, romaine, and butter lettuce.
Veggies: Raw or Cooked veggies such as carrots, tomatoes, avocado, red onion, or cucumber.
Grains/Starches: I like to include grains and starches for fiber and carbohydrates such as pasta, farro, crispy rice, quinoa, potatoes, or croutons.
Protein: Think animal or plant-based proteins such as fish, chicken, baked tofu, legumes, or hunks of feta cheese.
Dressing: Find a dressing that will pair well with the flavors of your salad, like my Creamy Vegan Apple Walnut Dressing, Basil Balsamic Vinaigrette, Cashew Caesar Dressings, or a Lemon Vinaigrette made with fresh lemon juice.
Add-ins: This might be an added texture or nutrition addition such as nuts and seeds, dried fruit, or a sprinkling of parmesan cheese.
Enjoy This Arugula and Spinach Salad? Try These Other Salad Recipes
Easy Lemon Cucumber Salad with a Lemon Vinaigrette
Warm Brussel Sprouts Salad with Acorn Squash
Layered Arugula and Spinach Salad with Roasted Root Vegetables, Quinoa, Smoked Trout, and Walnuts
Equipment
- Baking Sheet
- Sauce Pan
- salad platter or 4 plates for serving
Ingredients
For The Roasted Root Vegetables
- 4 cups root vegetables, diced
- 2 tbsp avocado oil
- 1 tsp kosher salt
- 1/4 tsp black pepper
For The Salad and Assembly
- 4 cups spinach
- 4 cups arugula
- 4 cups roasted root vegetables (see above)
- 3 cups cooked quinoa
- 14 oz smoked trout or other high-temperature smoked fish like salmon or sablefish
- 1 cup pickled beets, drained and sliced
- 1 cup Creamy Apple Walnut Dressing
- ½ cup toasted walnut pieces
Instructions
Roast the Root Vegetables:
- Preheat the oven to 400°F (200°C).
- Toss the cubed root vegetables with oil, salt, and pepper.
- Roast in the preheated oven for 25-30 minutes or until they are golden and tender. Set aside to cool.
Assemble the Salad:
- For family style: In a large salad bowl or platter, layer the mixed greens, roasted root vegetables, cooked quinoa, smoked fish fillets, and pickled beets. Drizzle the creamy apple walnut dressing over the salad and top with toasted walnuts.
- For individual portions: Divide the salad among individual plates. For each serving layer 2 cups mixed greens, 1 cup roasted root vegetables, ¾ cup quinoa, 3.5oz smoked fish, ¼ cup sliced pickled beets, ¼ cup salad dressing, and 2 tbsp walnut pieces.
Notes
Nutrition
Quick Pickled Beets and Mustard Seeds
Equipment
- 1 Sauce Pan
- 1 Mandolin or sharp knife
- 1 16 or 24oz sanitized jar and lid
Ingredients
- 3 medium sized beets, peeled
- 1⅓ cups vinegar
- ½ cup water
- 2 tbsp mustard seeds
- 1 tsp kosher salt
- optional: honey or sugar to taste
Instructions
Step 1: Prepare the Beets
- Peel and slice or wedge the beets. Use a mandoline for even slices or cut them into uniform pieces by hand.
Step 2: Cook the Beets (Optional)
- For a softer texture, place the beets in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for about 15 minutes, or until tender. Drain and let cool slightly. If you prefer a firmer texture, you can skip this step and use raw beets.
Step 3: Prepare the Pickling Liquid
- In a medium saucepan, combine the vinegar, water, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar and salt are completely dissolved.
Step 4: Add the Spices
- Add the mustard seeds, black peppercorns, garlic, and bay leaf (if using) to the pickling liquid. Stir to combine.
Step 5: Pickle the Beets
- Place the cooked or raw beet slices into a clean jar or container. Pour the hot pickling liquid over the beets, ensuring they are fully submerged.
Step 6: Cool and Refrigerate
- Allow the beets to cool to room temperature. Once cooled, cover the jar or container and refrigerate. The beets will be ready to eat after at least 2 hours, but they taste even better after a day or two in the fridge.
Nutrition
Creamy Vegan Apple Walnut Dressing
Equipment
- high powered blender
Ingredients
- 1 cup toasted walnuts
- 1/4 cup walnut oil or other oil such as olive or avocado
- 1/3 cup apple cider
- 1/4 cup apple cider vinegar
- 1 tbsp maple syrup optional
- 1/2 tsp red pepper flakes optional
- 1/4 tsp kosher salt
- 1/8 tsp pepper
Instructions
- Add all ingredients to a blender. Blend until combined and creamy.
Notes
Nutrition
Hi, I'm Sarah Harper. I am a Registered Dietitian Nutritionist who loves to cook, eat, and talk about food! Here at The Addy Bean, you'll discover an array of flexitarian recipes. My mission is to inspire and encourage others to eat and explore the world of plant-based foods!
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