• Skip to main content
  • Skip to primary sidebar
Love, Chef Laura
  • Recipe Box
  • Resources
  • About Me
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Recipe Box
  • Resources
  • About Me
  • Contact
    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Main Dish » Winter Rainbow Salad

    Winter Rainbow Salad

    January 9, 2020 By lovecheflaura Leave a Comment

    Jump to Recipe Print Recipe
    Rainbow winter salad with sweet lemon tahini dressing

    Winter Rainbow Salad with Sweet Lemon Tahini Salad Dressing is exactly what I need after the holidays. I don't know about you, but I ate so. freaking. much. It's like Christmas comes and I go on autopilot with cooking and eating until the New Year hits. I'm not hungry, but I still eat! After getting home from our holiday vacation at our cottage, I really needed some fresh vegetables that were simple and satisfying.

    What I love about this rainbow salad is that it is so fresh and vibrant! The salad is made with mostly winter vegetables such as beets, carrots, and radishes. These vegetables tend to be hearty and heavy so the addition of cucumber, zucchini, and micro greens helps give this salad a lift. The Sweet Lemon Tahini Dressing also adds a nice creamy note.

    A couple notes about Winter Rainbow Salad:

    How to julienne:

    Spiralizing heavy vegetables like beets allows you to toss them into a salad without cooking them. Of course this salad will still be super yummy even if you don't spiralize the beets. Just try to cut them into small cubes or long skinny strips, aka julienne. If you need some help, here is a video from Martha Stewart on How To Julienne A Carrot which can be applied to any vegetable.

    Rainbow winter salad with two servings on salad plates
    Beets, zucchini, carrots and cucumber in a salad bowl with dressing being poured on top
    Print Recipe
    No ratings yet

    Winter Rainbow Dressing with Sweet Lemon Tahini Dressing

    Winter Rainbow Salad is fresh and vibrant! It is made with mostly winter vegetables like beets, carrots, and radishes. The addition of cucumber, zucchini, and micro greens helps give this salad a lift. The tahini dressing also adds a creamy note.
    Prep Time30 mins
    Total Time30 mins
    Course: Salad
    Cuisine: American
    Servings: 4 people
    Author: lovecheflaura

    Ingredients

    • 1 small red beet
    • 1 small golden beet
    • 1 small zucchini
    • 1 english cucumber
    • ¼ cup pumpkin seeds
    • ¼ cup sunflower seeds
    • 1 cup microgreens
    • 2 small carrots
    • 1-2 watermelon radishes or 3-4 red radishes
    • ¾ cup sweet lemon tahini dressing

    Instructions

    Spiralizer Instructions:

    • Peel the red beet, golden beet, carrots, and watermelon radishes. Cut the ends off so the vegetable can be stablized while spiralizing.
    • Set up your spiralizer using the thin noodle or angel hair attachment. Spiralize the beets, carrots, radishes, cucumber, and zucchini.

    Knife Cutting Instructions:

    • Peel the red beet, golden beet, carrots, and watermelon radishes. Cut the tips and ends off of the vegables. Cut the vegetables into two or three equal sections. From there, cut a small slice off the vegetable giving you a flat edge. Lay that flat edge on the cutting board so the vegetable does not move while cutting the rest. If you need help with julienning, refer to my recipe notes above. I provide a great video from Martha Stewart on this tricky knife cut.

    Instructions continued:

    • Once you have all the vegetables either spiralized or julienned, it's time to toast the seeds. Add the pumpkin seeds and sunflower seeds to a small pan and place over low heat on the stove. Toss the seeds every 10 seconds or so. The seeds should toast in about two minutes. Make sure to pay attention, they will burn very quickly due to the high oil content.
    • In a large salad bowl, add the vegetables. Arrange them in the bowl so each vegetable is showing making a rainbow pattern. Once all the vegetables are in the salad bowl, add the microgreens, pumpkin seeds, and sunflower seeds.
    • Drizzle with the sweet lemon tahini dressing right before serving. Enjoy!
    « Sweet Potato Chili
    Sweet Lemon Tahini Salad Dressing »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    New Recipes

    • London Fog Tea Latte
    • Sunbutter Chocolate Chip Energy Bites
    • The BEST Healthy Pumpkin Recipes
    • Frozen Lemonade

    Most Popular Recipes

    • Rosemary Lemon Chicken Thighs
    • Grilled Mango Lime Chicken
    • Dairy-Free Tzatziki Sauce
    • Two-ingredient Marshmallow Fluff

    Footer

    ↑ back to top

    RECIPE BOX

    ABOUT ME

    CONTACT

    PRIVACY POLICY

    DISCLAIMER

    TERMS & CONDITIONS

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Love, Chef Laura