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Rainbow Salad

Warming Winter Rainbow Salad

Chris Kalinich
This winter salad is made from a rainbow of colorful, seasonal vegetables. The warming spices support digestion and help combat inflammation in the body.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Salad, Side Dish
Cuisine American
Servings 4
Calories 226 kcal

Equipment

  • 1 Cutting board
  • 1 Chef's knive
  • 1 mixing bowl, large
  • 1 mixing bowl, small
  • 1 whisk
  • 1 mixing spoon
  • 1 measuring spoon set

Ingredients
  

Salad Base

  • 4 cups mixed leafy greens, chopped (e.g., arugula, kale, spinach)
  • 1 cup red cabbage, finely chopped
  • 1 small apple, chopped
  • 1 small sweet potato, cooked and chopped
  • 2 tbsp green pumpkin seed kernels (pepitas)

Salad Dressing

  • 4 tbsp tahini
  • 3 tbsp water
  • 2 tbsp lemon juice
  • 2 tbsp coconut aminos
  • 1 tbsp nutritional yeast
  • 1 tbsp maple syrup
  • 1/2 tsp ground cumin
  • 1/4 tsp ground turmeric
  • 1 pinch ground ginger
  • 1 pinch ground black pepper

Instructions
 

  • Prepare salad base ingredients and place in a large bowl.
  • Place salad dressing ingredients in a small bowl and whisk until smooth and creamy.
  • When ready to serve, add the salad dressing to the large bowl of salad ingredients and mix well.

Notes

The salad dressing also makes a tasty dipping sauce for roasted root vegetables.

Nutrition

Calories: 226kcalCarbohydrates: 24gProtein: 9gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.003gSodium: 225mgPotassium: 591mgFiber: 6gSugar: 10gVitamin A: 9859IUVitamin C: 84mgCalcium: 222mgIron: 3mg
Keyword gluten-free, Savory, vegan
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