Photo: Jennifer Causey; Styling: Missie Neville Crawford
Serves 4 (serving size: about 2 cups salad and 1 tablespoon dressing)

Layering the elements of this flavor-bomb salad guarantees even distribution in every bite and makes for a lovely platter.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Place bread in a bowl. Drizzle with 1 tablespoon olive oil; toss to coat. Spread bread cubes in a single layer on a rimmed baking sheet; bake at 350° for 10 to 12 minutes or until cubes are crisp and toasted. Set croutons aside.

Step 3

Combine remaining 3 tablespoons oil, lemon juice, horseradish, and mustard in a bowl, stirring with a whisk. Combine quinoa and 1 tablespoon oil mixture in a bowl; toss.

Step 4

Arrange half of salad greens on a large serving platter. Sprinkle quinoa mixture over greens, and top evenly with remaining greens. Break trout into pieces; arrange trout over salad. Top with beets and croutons; drizzle with remaining oil mixture.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

If you like quinoa and beets, this salad is for you!

January 08, 2017
This is a great healthy salad that can be made in winter when fresh veggies are scarce. I used arugula instead of mixed greens and I added some crumbled goat cheese. It's hard to find unsliced pumpernickel bread in my grocery store, so I used a small French baguette for the croutons. Luckily I live in Idaho near one of the largest trout farms in the U.S., so I can get great smoked trout all year long. I don't like to waste money on precooked things, so I used my rice cooker to make a batch of red quinoa the night before and I roasted the beets myself in my toaster oven the day before. This salad will definitely be included in my "go to" healthy salad recipes.