Rainbow Salad Bowl (Print View)

Colorful mix of fresh veggies, grains, beans, nuts, and seeds tossed with a light zesty dressing.

# What You'll Need:

→ Grains

01 - 1 cup cooked quinoa or brown rice, cooled

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 cup shredded purple cabbage
04 - 1 cup grated carrots
05 - 1 yellow bell pepper, diced
06 - 1 cup baby spinach leaves
07 - 1 small cucumber, sliced

→ Beans

08 - 1 cup canned chickpeas, drained and rinsed
09 - 1 cup black beans, drained and rinsed

→ Nuts & Seeds

10 - 1/3 cup roasted cashews or almonds, chopped
11 - 2 tablespoons pumpkin seeds
12 - 2 tablespoons sunflower seeds

→ Dressing

13 - 3 tablespoons extra-virgin olive oil
14 - 2 tablespoons fresh lemon juice
15 - 1 tablespoon maple syrup or honey
16 - 1 teaspoon Dijon mustard
17 - 1 garlic clove, minced
18 - Salt and pepper to taste

→ Garnish

19 - 2 tablespoons chopped fresh parsley or cilantro

# How to Prepare:

01 - Prepare quinoa or brown rice according to package instructions, then transfer to a plate and allow to cool completely before assembly.
02 - In a large salad bowl or on a serving platter, arrange the cooled grains, prepared vegetables, drained beans, nuts, and seeds in separate colorful sections for visual appeal.
03 - In a small mixing bowl, combine olive oil, lemon juice, maple syrup or honey, Dijon mustard, and minced garlic. Whisk vigorously until the mixture is emulsified and well combined. Season with salt and pepper to taste.
04 - Drizzle the prepared dressing over the salad components just before serving to maintain crispness of the vegetables.
05 - Gently toss all components together using salad tongs until evenly coated, or serve with dressing on the side to allow guests to add their preferred amount. Garnish with chopped fresh parsley or cilantro.

# Expert Advice:

01 -
  • It tastes vibrant and alive, not like rabbit food dressed up as health food.
  • You can prep it ahead, toss it together in literal minutes, and feel genuinely proud of what you're serving.
  • Every spoonful has at least three different textures because of the nuts, seeds, and crispy vegetables.
02 -
  • Never dress a salad more than ten minutes before serving unless you're using heartier vegetables like cabbage—greens will wilt and everything turns soggy and disappointing.
  • The magic is in the contrast of temperatures and textures, so if you add anything warm (like roasted vegetables), let it cool first or the whole thing falls apart.
03 -
  • Toast your own nuts and seeds if you have time; homemade roasted versions taste brighter and more alive than store-bought.
  • Pat your cucumber slices dry with paper towels before adding them so excess moisture doesn't collect at the bottom of the bowl and turn everything soft.
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