🥗
Rainbow Harvest Salad with Maple-Turmeric Vinaigrette
Discover a vibrant Rainbow Harvest Salad bursting with nutrients and a tangy Maple-Turmeric Vinaigrette. Perfect for a healthy, colorful meal!
Introducing the Rainbow Harvest Salad—a visually stunning and nutrient-packed dish that celebrates the bounty of seasonal vegetables and fruits. Unlike traditional salads, this creation combines unexpected elements like roasted radishes and grilled persimmons to create a symphony of flavors and textures that delight your senses. This salad is not only a feast for the eyes but also a powerhouse of vitamins, minerals, and antioxidants, thanks to its vibrant array of fresh produce.
What makes this salad truly unique is its Maple-Turmeric Vinaigrette, which adds a tangy, earthy richness that complements the sweetness of the fruits and the earthiness of the vegetables. This dressing, rich in anti-inflammatory turmeric and naturally sweetened with pure maple syrup, transforms this salad into a holistic wellness experience. Whether you're looking for a substantial meal or a refreshing side, this Rainbow Harvest Salad is a celebration of health and flavor.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
480 kcal
per serving
Cuisine
Indian
Discover a vibrant Rainbow Harvest Salad bursting with nutrients and a tangy Maple-Turmeric Vinaigrette. Perfect for a healthy, colorful meal!
Ingredients
- • baby kale or mixed greens: 4 cups
- • medium radishes, quartered: 8
- • persimmons, sliced into wedges: 2
- • cooked quinoa: 1 cup
- • shelled edamame, steamed: 1 cup
- • pomegranate seeds: 1/2 cup
- • roasted pumpkin seeds: 1/4 cup
- • avocado, sliced: 1
- • fresh mint leaves, chopped: 1/4 cup
- • olive oil: 2 tablespoons
- • turmeric powder: 1 teaspoon
- • pure maple syrup: 2 tablespoons
- • apple cider vinegar: 3 tablespoons
- • Dijon mustard: 1 teaspoon
- • salt and pepper to taste
Instructions
- 1 Preheat your oven to 375°F (190°C).
- 2 Toss the quartered radishes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15 minutes, or until they are tender and slightly caramelized.
- 3 While the radishes are roasting, heat a grill pan over medium heat. Lightly brush the persimmon wedges with a bit of olive oil and grill them for about 2 minutes on each side until grill marks appear.
- 4 In a large mixing bowl, combine the baby kale or mixed greens, cooked quinoa, steamed edamame, pomegranate seeds, roasted pumpkin seeds, and chopped mint leaves.
- 5 In a small bowl, whisk together the remaining olive oil, turmeric powder, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper to create the vinaigrette.
- 6 Add the warm roasted radishes and grilled persimmons to the salad bowl, then drizzle with the Maple-Turmeric Vinaigrette. Gently toss to combine.
- 7 Top the salad with sliced avocado before serving.
Serving Suggestions
- • This Rainbow Harvest Salad shines as a standalone meal, thanks to its diverse mix of ingredients. For a heartier option, pair it with a side of whole grain bread or a bowl of light, vegetable-based soup. Garnish with additional fresh mint leaves or a sprinkle of nutritional yeast for added flavor and nutrients. For a refreshing beverage pairing, consider a chilled herbal tea or a sparkling water infused with citrus slices. These drinks complement the salad's vibrant flavors and enhance the overall dining experience.
Storage Tips
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. To maintain freshness, keep the vinaigrette separate and add it just before serving. The grilled persimmons and roasted radishes are best enjoyed fresh but can be stored separately and reheated lightly before adding to the salad.
Ratings & Reviews
0.0
Based on 0 ratings
