Rainbow Roasted Vegetable Salad

Rainbow Roasted Vegetable Salad

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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!


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

Recipe by Azilde ElizabethCourse: SaladsCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


Total time



You have all the colors of the rainbow in this salad. A nutritious and delicious meal!


  • 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)


  • 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


  • 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!


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