Rainbow Salad Bowl (Printable)

Vibrant salad with fresh vegetables, quinoa, beans, nuts, and 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 canned black beans, drained and rinsed

→ Nuts and 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 Make It:

01 - Cook quinoa or brown rice according to package directions and allow to cool completely before assembly.
02 - Wash and prepare all vegetables. Arrange grains, vegetables, drained beans, nuts, and seeds in a large salad bowl or on a platter in separate colorful sections for visual appeal.
03 - Combine olive oil, lemon juice, maple syrup, Dijon mustard, minced garlic, salt, and pepper in a small bowl. Whisk vigorously until the mixture is emulsified and creamy.
04 - Drizzle the prepared dressing over the salad immediately before serving to maintain vegetable crispness.
05 - Toss the salad gently using salad tongs to distribute dressing evenly, or serve the dressing on the side to allow guests to customize their portions.
06 - Top the salad with freshly chopped parsley or cilantro for added flavor and visual presentation.

# Expert Advice:

01 -
  • It keeps in the fridge for three days, so you can make it once and eat like you're winning at life all week.
  • Everything is customizable—swap vegetables based on what's actually in your crisper drawer, not what some recipe demands.
  • The crunch from those nuts and seeds makes you feel like you're eating something special, not just being healthy.
02 -
  • Never dress this more than thirty minutes before serving unless you want it to turn into a sad, soggy mess by dinner time.
  • If you're making it ahead, keep everything separate and only toss it together when you're ready to eat, which takes literally two minutes.
  • The dressing is aggressive with garlic on purpose—it's strong enough to actually taste like something, not just oil and lemon water.
03 -
  • Toast your nuts and seeds in a dry pan for two minutes before adding them—this one small move makes the entire salad taste like you actually care.
  • Make a double batch of dressing and keep it in a jar; it tastes even better the next day and you'll find yourself using it on everything.
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