Name: Mediterranean Rainbow Salad
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 1 Beetroot (chopped); 1 Carrot (chopped); 100 g Pumpkin (chopped); 1/2 cup Chickpeas (drained); 1 cup Cabbage (finely sliced); 1 cup Red Cabbage (finely sliced); 2 cups Romaine Lettuce (chopped); 1 cup Arugula; 1/4 cup Extra Virgin Olive Oil; Salt and Pepper (to taste); 1 tbsp Dijon Mustard; 1 tbsp Brown Rice Syrup; 1/4 cup Balsamic Vinegar; 1 tbsp Garlic (minced); 1/4 cup Extra Virgin Olive Oil; Salt and Pepper (to taste)

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Mediterranean Rainbow Salad

A salad should never be boring to eat and to look at! Our beautiful Rainbow Salad is loaded with rainbow coloured roasted veggies and brought together by a deliciously tangy and delicious Dijon and Balsamic dressing! So, what are you waiting for? Grab your piece of the rainbow now!

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Course: Appetizer, Salad, Side Dish, Snack

Cuisine: Mediterranean

Keyword: #DijonBalsamicDressing, #MediterraneanSalad, #RainbowSalad, #RoastedVegetableSalad

Servings: people

Calories: 344kcal

Cost: 180

Ingredients

For Salad

1 Beetroot (chopped)
1 Carrot (chopped)
100 g Pumpkin (chopped)
1/2 cup Chickpeas (drained)
1 cup Cabbage (finely sliced)
1 cup Red Cabbage (finely sliced)
2 cups Romaine Lettuce (chopped)
1 cup Arugula
1/4 cup Extra Virgin Olive Oil
Salt and Pepper (to taste)

For Dijon Balsamic Dressing

1 tbsp Dijon Mustard
1 tbsp Brown Rice Syrup
1/4 cup Balsamic Vinegar
1 tbsp Garlic (minced)
1/4 cup Extra Virgin Olive Oil
Salt and Pepper (to taste)

Instructions

Making the Roasted Vegetables

Preheat the oven to 200°C
On a baking tray, place the chopped carrots, beets, pumpkin and chickpeas separately in a line.
Drizzle the olive oil and salt and pepper over all of them and coat each vegetable with your hands separately.
Roast the vegetables in the oven for 45 minutes to 1 hour.

Making the Dressing

In a mason jar, add all of the ingredients mentioned under the Dijon Balsamic Dressing.
Put the lid on and shake the contents of the jar vigorously, until everything is well combined.
Open the lid and taste for seasoning. The dressing can be stored in the jar, refrigerated for upto 3 days.

Assembling the Rainbow Salad

In a large bowl, add the cabbages, lettuce, and arugula.
Pour the dressing over the greens in batches while simultaneously tossing the salad.
Transfer the salad to a large plate and top off with the delicious and rainbow coloured roasted veggies and chickpeas!