Rainbow Roasted Vegetable Salad
I was thinking of what to call this salad. Besides the color orange, we have the colors of the rainbow in this salad. I decided on calling it the Rainbow Roasted Vegetable Salad. Here we have red peppers and red onions. The onions look purple. Not sure where red comes in! Then there is broccolini and kale, corn and chickpeas and lastly, the blue cheese. This salad was so filling and so good! I went shopping for the ingredients for a second time. On my list for dinner this week, AGAIN!
Boiled, Raw, Roasted and Sautéed Vegetables
This salad consists of boiled beets and corn, raw peppers and red onions, roasted broccolini and chickpeas and sautéed kale. To make this salad extra filling I added some protein. The chickpeas make you fuller and the blue cheese gives the salad an extra layer of taste. We have the greens, carbohydrate and protein. As I have mentioned in other posts, salads do not need to be made up of only leafy greens. This is a perfect salad for dinner and now the fall. It was beyond satisfying and I can’t wait to make it again!
I left the peppers and onion raw to give this meal a nice crunch. The kale is sautéed to bring out the flavors. If I had put in the broiler, the kale would have gotten crunchy. As the base of this rainbow roasted vegetable salad, I needed the kale leaves to be soft, not crunchy. Roasting the broccolini and chickpeas brought out the flavors. And the chickpeas dried out perfect. The corn and beets gave this salad a nice sweetness. I topped it off with blue cheese. You can always use feta, if you prefer, as blue cheese can be an acquired taste. It is a very strong taste. It took me years to learn to like blue cheese and I LOVE ANYTHING CHEESE. The cheese gives it some saltiness.
Salads You Should Try for the Fall and Winter
Here are some of my favorite salads I enjoy. The fall and winter is upon us but salads are still a go! Just make warm salads! Cucumbers are the exception. I could have those year round in my salads!
- Fall Farro Salad
- Cucumber, Tomato and Avocado Salad
- Kale Caesar Salad
- Fresh Oregano Caprese Salad
- Shrimp and Watermelon Kale Salad
- 3 Ingredient Cucumber Salad
- Tomato Arugula Salad
Leftovers
For this meal you only need a cup of chickpeas but I used the whole can so I could have leftovers for another meal. I also had leftover beets. You could get away with using just two but I rather have extra!
For breakfast, I sautéed the extra peppers and red onion. I then mixed in the beets and chickpeas. Served with a fried egg and some scallions. Delicious!
Rainbow Roasted Vegetable Salad
Course: SaladsCuisine: AmericanDifficulty: Easy2
servings15
minutes25
minutes40
minutesYou have all the colors of the rainbow in this salad. A nutritious and delicious meal!
Ingredients
3 beets, cubed
2 ears of corn, off the cob
1 bunch of broccolini
1 cup of chick peas (I used the whole can and saved for leftovers)
6 cups of kale, loosely packed
1/2 red pepper, cut in slices
1/4 cup of red onion, sliced
1/4 tsp of garlic powder (for kale) + 1/4 tsp of garlic powder (for roasted vegetables)
Salt
Pepper
sprinkle of blue cheese
2 tbs of olive oil (for roasted vegetables) + 4 tbsp of olive oil (for kale)
Directions
- In a pan, add some water and a sprinkle of salt. Boil beets for 20 minutes or until easy to pierce with fork. While that is boiling, in another pan, boil the corn and season with a sprinkle of salt. Cook corn for 10 minutes or until bright yellow. Then set aside.
- Turn your oven on HI Broil. Take a sheet pan and line the broccoli and chickpeas on the other side of the pan. Season with onion powder, salt, pepper and add the oil. Toss together to evenly distribute the seasons and olive oil with broccolini and chickpeas. Roast for 10 minutes. Remove from oven.
- Last cooking step. Turn burner on MED HIGH. When pan is hot, add the olive oil and kale. Season kale with onion powder, salt and pepper. Cook for about 10 minutes or until tender and wilted. Remove from heat.
- Now that the corn is cool, cob it. and time to put the salad together!
- Divide the kale onto 2 plates, add some chickpeas and corn over the kale. Add a side of broccolini, beets, red peppers and red onion. Sprinkle some blue cheese and serve.
- Serves 2
Notes
- You can substitute blue cheese for feta cheese
- You can cook more kale for larger portions
- I had leftovers – I used the whole can of chickpeas. You can use a cup or cook all and use the cooked chickpeas for another meal (see the idea on this blog post)
Let me know what you think!
Enjoy!
Looks really delicious ?
Thank you! It was ?
Wow…no doubt, it’s a rainbow of nutrients…is it procured from your garden
Thank you! It is not from my garden. I wish I had one! Thanks for reading!
But you own a beautiful garden huh..
Yes ?
A nice variety of colors and flavors – it looks delicious!
Thanks Meg! ?
Great another big your wonderful salad recipes. Thank you
Your welcome! I am making it for dinner again tonight!
I really liked the diverse variety you kept here, also it’s so colourful ?
A healthy one..thanks for sharing this one?
I am so glad you liked it! Enjoy ??
This looks so colourful and delicious, I always enjoy beets in a salad!
Me too! ?
Your recipes are amazing. Healthy and tasty ?
And your signature is beautiful ?
Thank you so much! I am glad you like them! ??
And thanks ? ??
Very colourful and wonderful cooking!??
Thank you so much ?
This looks delicious! Blue cheese is so under-utilized in salads!
Thank you so much! I agree! ??
This looks so colorful and healthy! Yum!!!
Thank you so much! It was so good ?
looks incredible!
Thank you ??
that was very delicious, I liked it:
https://campogeno.files.wordpress.com/2015/12/silvesteressen.jpg
I am so glad you enjoyed it!
Ooo I love beets! That looks fantastic 🙂
I love beets too! Thank you! ??