Rainbow Raw and Roasted Salad

This rainbow raw and roasted salad has a bevy of vibrant colors and textures! It is so easy to throw together but looks like a masterpiece. The combo of raw and roasted ingredients is amazing. Every bite is bursting with different flavors and textures. This salad recipe is so simple that you and your guests will be amazed by how beautiful it is.

Why you will love this rainbow salad

This rainbow raw and roasted salad is a gem. What is not to love? First, it's gorgeous! Look at all the colors. Second, this salad is the definition of easy recipe. Most of the ingredients are raw! The only cooking is done on a sheet pan which is easy enough for a beginner cook. This salad is chock full of nutrition and good for you ingredients. Plus it's dressed so simply with a drizzle of extra virgin olive oil and lemon. The flavor is on point, and the perfect summer salad centerpiece.

Why should I "eat the rainbow"

I know you hear people throwing around the slogan "eat the rainbow" all the time. But do you know why? Because it is incredibly good for you! Each color of produce is rich in specific vitamins and minerals that are great for different aspects of health. By eating the rainbow, you are ensuring that you eat a variety of nutrients to optimize your health!

Can I adapt this salad for picky eaters?

This recipe is incredibly versatile. You can't really go wrong with substitutes or additions. Add and subtract elements to your own tastes. I like to lay out the different veggies side by side for a breathtaking presentation. This also allows kids and guests to "pick around" when serving themselves to avoid ingredients they do not like. This is the perfect huge centerpiece salad to accompany a summer cookout or to go with steamy bowls of soup in winter. If you don't like one ingredient simply substitute a veggie you do look.

Ingredients

This rainbow raw and roasted salad is full of good for you, garden fresh ingredients! It is incredibly balanced and flavorful despite it's small list of ingredients. Let's rundown the recipe list and talk about the recommendations I have for substitutes.

• Asparagus: Asparagus is so good when it is in season! When it is not, use broccoli, cauliflower or Brussels sprouts! Season and cook them in the same manner as the asparagus spears adding a couple of extra minutes to the cooking time depending on your desired tenderness.
• Sweet Baby Bell Peppers: I love the small pepper variety, they are vibrantly colored, sweet tasting and stay fresh longer than regular bells. But if they are not available you can substitute red, yellow or orange full sized bell peppers instead. Or skip a step and use jarred red peppers instead to save time.
• Greens- For this recipe I like to use Spring mix! The leaves are so fresh, light and tender. You can use romaine, spinach or even massaged kale if you prefer.
• Cherry Tomatoes- This salad is best in the height of tomato season when you can pick ripe cherries from your garden. If you don't have cherry tomatoes use grape tomatoes, compari tomatoes or Roma tomatoes.
• Persian Cucumbers-little Persian cucumbers also known as mini cucumbers are my favorite. They are never bitter, not seedy and their peel is not unpleasant to eat. If you can't find Persian my next choice is English cucumbers, followed by the regular garden variety.
• Fresh Dill- Dill gives this salad a distinctly garden fresh flavor. If dill isn't your cup of tea use mint, basil or parsley or a mix of fresh herbs is always fresh and enticing.
• Avocado and Pumpkin Seeds- Avocado is a wonderful source of healthy fats and fiber. Pumpkin seeds are full of nutrition and crunch. Substitute any nuts or seeds here.

What is this rainbow raw and roasted salad dressed with?

We dress this Rainbow Raw and Roasted salad simply. We will drizzle with extra virgin olive oil and squeezed lemons. Since there are so many ingredients and flavors, oil and lemon the only dressing needed to make the flavors pop. The sweet bell peppers, zesty dill, sweet tomatoes, bitter asparagus, and fresh greens do not need a heavy dressing to shine. If you think a vinaigrette will make all this healthy goodness more palatable try this. Or is creamy is more your style try this.

How do you cook the "roasted" veggies?

We oven roast the asparagus and bell peppers on a sheet pan. This is the easiest and least maintenance cooking method. By tossing in scant oil and seasoning simply with salt, we bring out the natural flavors of the veggies. This method works well for thin sliced zucchini or cauliflower as well. The best part is, by cooking in this method you will simultaneously chop the raw ingredients while the roasted ones cook. This saves alot of time and makes this Rainbow Raw and Roasted Salad a breeze to assemble.

How do I make this salad a meal?

It's easy to adapt this salad to make it a filling summer dinner. Just add protein! This is such a great, versatile flavor base for any grilled protein, bean or legume or cooked grain. To make this one a satisfying vegan dinner, add cubes of baked or grilled tofu. If you are a bean lover, canned chickpeas or white beans can make this more filling. Quinoa or Farro would be a hardy addition to this summery dish. If you are not vegan, crumbled feta cheese, blue cheese or grilled chicken or fish will complement the flavors.

Other Summery Salad Recipes

• The Best Kale Crunch Salad
• White Bean and Orzo Salad
• Snow Pea and Mandarin Salad