A New Salad Recipe For The New Year

By Sarah Harper

Whether you are committed to a healthier lifestyle or eager to explore new flavors in 2024, this Layered Salad is a fantastic opportunity to nourish yourself in the new year. Each layer brings its own texture and flavor to this entrée worthy salad.

The mixed greens provide a crisp and refreshing base, while the roasted root vegetables’ caramelized edges provide natural sweetness. The addition of quinoa brings a substantial dose of protein and fiber lending a comforting warmth. I recommend topping the salad with locally sourced smoked fish which provides a savory, smokey, and satisfying protein boost. You can top off the fish with thinly sliced pickled beets.

Now for the dressing: My Creamy Apple Walnut Dressing is a luscious blend of sweet yet tangy apple notes with the rich nuttiness of walnuts. To finish it off, the toasted walnut pieces provide a satisfying crunch in every bite.

Layered Salad: Mixed Greens, Roasted Root Vegetables, Quinoa, Locally Sourced Smoked Fish, Pickled Beets, and Walnuts

Ingredients:
For The Roasted Root Vegetables:

• 4 cups root vegetables diced (such as sweet potatoes, carrots, and turnips)
• 2 tbsp avocado oil
• 1 tsp kosher salt
• ½ tsp black pepper

For the Creamy Apple Walnut Dressing:

• 1 cup toasted walnuts
• ¼ cup walnut oil (or other oil such as avocado or olive)
• 1/3 cup apple cider (apple juice works well too)
• ¼ cup apple cider vinegar
• 1 tbsp honey
• Salt and pepper to taste
• Optional: Additional apple cider for thinning dressing to desired consistency.

For the Salad and Assembly:

• 8 cups mixed greens (such as spinach or arugula)
• Roasted Root Vegetables (see above)
• 2 cups cooked quinoa
• 14 oz smoked fish (locally sourced - such as trout or salmon)
• 1 cup pickled beets, drained and sliced
• 1 cup Creamy Apple Walnut Dressing (see above)
• 1/2 cup toasted walnut pieces

Directions:

1. Roast the Root Vegetables:

Preheat the oven to 400°F
Toss the diced root vegetables with oil, salt, and pepper.
Roast in the preheated oven for 45 to 60 minutes, stirring every 20 minutes. Roast the veggies until tender and crisp. Set aside to cool.

1. Prepare the Creamy Apple Walnut Dressing:

While the root vegetables are roasting, add the salad dressing ingredients to a high-powered blender. Blend the salad dressing ingredients until smooth and creamy. For a thinner dressing, add apple juice (or water) 1 tbsp at a time until you reach the preferred consistency.

1. 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 walnut pieces.
For individual portions: Divide the salad among 4 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.

Sarah Harper is a Registered Dietitian, creator, and one of many eaters behind The Addy Bean. She is also an avid hiker, a registered yoga instructor, and a former nursing home dietitian. Based in Hood River, Oregon, Sarah lives with her husband Jacob, her dog Huey and her blog’s namesake – her cat Adeline.