Rainbow Harvest Salad

What happens when all of your favorite veggies join forces? Stunning color, a boatload of nutrition, and amazing flavor!

You’ll decide how many colors to include in your version. Use any vegetables you like in your salad, and substitute freely.

I do recommend this one tip. Complete any roasting and steaming for this salad earlier in the day, or even the day before, to make assembly super easy and extra fun!

RAINBOW HARVEST SALAD

1 to 2 cups of fresh salad greens (red or green romaine, baby spinach, baby kale, radicchio, etc.)
1/2 cup roasted beets
1/2 cup shredded red cabbage
1/2 cup sliced grape tomatoes
1/2 cup sliced raw carrots
1/2 cup roasted butternut squash
1/2 cup steamed corn
1/2 cup steamed shredded Brussels sprouts
1/2 cup steamed green beans
1/2 cup roasted asparagus
1/2 cup steamed beet greens
3 tablespoons oil-free hummus

Garnish: raw pistachios, pumpkin seeds, or fresh herbs

Dressing: splash of balsamic or flavored vinegar, or freshly-squeezed citrus juice

Instructions

Place a bed of fresh greens at the bottom of a large bowl. Over the greens, arrange the other vegetables in circular fashion, and in the order of the rainbow.

Top with hummus. Garnish with your choice of herbs, nuts or seeds. Dress as desired. Enjoy your creation!

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen