Eat the rainbow for dinner tonight with this colorful, nutritious, and plant-based Rainbow Salad Bowl. With a beautiful rainbow of colors, you'll create a stunning salad full of vitamins and nutrients. Ready in just a few minutes!
I'm sure we've all heard the phrase "eat the rainbow."
Ya know? Eat a variety of colors so that you get a variety of nutrients. Different foods have different combinations of nutrients. And color is a great way to identify variety.
We're taking this concept to a whole new level with this Rainbow Salad Bowl. We'll quite literally eat the rainbow. In one bowl!
Jump to:
Why I love this Rainbow Salad Bowl
- Dietary needs - this recipe is dairy-free, plant-based, oil-free, and sugar-free
- Packed with nutrients - every color adds more nutrients to your plate!
- Variety - you're likely going to eat some veggies you don't typically eat
- Versatile - feel free to substitute veggies that you love (ex. add red peppers or yellow beets)
- Stunning presentation - I just can't get over how beautiful the entire rainbow of colors looks on a plate
Ingredient Notes & Substitutions
The great part about this salad is that you don't have to follow my exact ingredients. The ingredient list is just a suggestion of vegetables and can help give you a guide for quantity.
Feel free to choose your favorite veggies in your favorite colors!
- Greens: I used romaine in this salad, but you can use spinach, arugula, mixed greens, kale - whatever you like!
- Red: I used cherry tomatoes and radishes. Other suggestions: red bell pepper, radicchio
- Orange: I used carrots. Other suggestions: cooked sweet potato, orange bell pepper, orange cauliflower
- Yellow: I used yellow bell pepper and white beans. Other suggestions: chickpeas, summer squash, corn, yellow beets
- Green: I used cucumber and avocado. Other suggestions: green bell pepper, celery, broccoli, microgreens
- Blue: I used blueberries - not a vegetable, but one of the only blue foods. Other suggestions: blue corn, blue potatoes
- Purple: I used red cabbage and purple cauliflower. Other suggestions: purple sweet potatoes, purple carrots
- Magenta: I used red onions and beets, bringing the rainbow full circle. Other suggestions: pink turnips, rainbow chard
- Dressing: I used my Easy Oil-Free Salad Dressing
How to assemble this Rainbow Salad Bowl
Step 1. Add the greens to a large platter or divide into bowls.
Step 2. Arrange the vegetables in rainbow order over top of the greens.
Step 3. Drizzle with dressing. Enjoy!
Frequently Asked Questions
I used my homemade oil-free dressing.
You could also use honey mustard, ranch, or Italian!
Store any leftovers you have in an air-tight container in the fridge.
You can toss everything together, dressing and all. It won't be as pretty, but still as nutritious!
This salad will last 3-4 days in the fridge. After that, the greens will start to wilt if they're in the same container as the dressing.
To make your salad last longer, only assemble what you will eat in one sitting. Then store the greens separate from the vegetables and dressing.
Recipe Prayer
Jesus thank you for giving us food that helps us feel good. You come to us through food for a reason, and we recognize this with each meal we consume. Use this food to work through us. Amen.
More colorful salads
Love salads? Here are some of my favorite salad recipes you can try next:
Tried this recipe?
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📖 Recipe
Rainbow Salad Bowl
Ingredients
- 6 Cups Mixed Greens / Lettuce
- 1 Cup Cherry Tomatoes halved
- ¾ Cup Sliced Radishes
- ½ Cup Grated Carrots
- 1 Medium Yellow Bell Pepper sliced
- 1 15 Ounce Can White Beans or Chickpeas drained and rinsed
- ½ Medium Cucumber sliced
- 1 Avocado
- 1 Cup Blueberries optional
- ½ Cup Shredded Red Cabbage
- ½ Medium Red Onion sliced
- ¾ Cup Purple Cauliflower Florets
- 1-2 Medium Beets shredded
- 1 Recipe Easy Oil-Free Salad Dressing
Instructions
- Add the greens to a large platter or divide into bowls.
- Arrange the vegetables in rainbow order over top of the greens.
- Drizzle with dressing. Enjoy!
Nutrition
Nutrition information is an estimate.
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