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.
Winter Rainbow Dressing with Sweet Lemon Tahini Dressing
- 1 small red beet
- 1 small golden beet
- 1 small zucchini
- 1 english cucumber
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1 cup microgreens
- 2 small carrots
- 1-2 watermelon radishes or 3-4 red radishes
- 3/4 cup sweet lemon tahini dressing
- 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.
- 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!