Rainbow Salad Bowl (Printable)

Colorful bowl with fresh vegetables, grains, beans, and nuts in zesty dressing

# What You’ll Use:

→ Grains

01 - 1 cup cooked quinoa, cooled

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 cup shredded purple cabbage
04 - 1 cup grated carrots
05 - 1 yellow bell pepper, diced
06 - 1 cup baby spinach leaves
07 - 1 small cucumber, sliced

→ Legumes

08 - 1 cup canned chickpeas, drained and rinsed
09 - 1 cup black beans, drained and rinsed

→ Nuts and Seeds

10 - 1/3 cup roasted cashews or almonds, chopped
11 - 2 tablespoons pumpkin seeds
12 - 2 tablespoons sunflower seeds

→ Dressing

13 - 3 tablespoons extra-virgin olive oil
14 - 2 tablespoons fresh lemon juice
15 - 1 tablespoon maple syrup
16 - 1 teaspoon Dijon mustard
17 - 1 garlic clove, minced
18 - Salt and pepper to taste

→ Garnish

19 - 2 tablespoons chopped fresh parsley or cilantro

# How-To:

01 - Prepare quinoa according to package instructions and allow to cool completely before assembling.
02 - Place all prepared vegetables, cooled grains, drained beans, nuts, and seeds in a large salad bowl or on a platter arranged in colorful sections for visual appeal.
03 - In a small bowl, whisk together olive oil, lemon juice, maple syrup, Dijon mustard, minced garlic, salt, and pepper until fully emulsified.
04 - Drizzle the prepared dressing over the salad immediately before serving or offer on the side for individual preference.
05 - Gently toss all components together or allow guests to dress their own portions, then garnish with fresh chopped parsley or cilantro.

# Expert Advice:

01 -
  • It tastes like you actually planned your nutrition, but it comes together faster than takeout.
  • Everything stays crisp because you're not drowning it in dressing—you control that part.
  • Every color on your plate means different vitamins and minerals doing their job for your body.
02 -
  • Never add the dressing more than ten minutes before eating, or your beautiful crunch becomes sad and wilted, and nobody needs that.
  • Rinsing canned beans isn't optional—that starchy liquid is the enemy of good texture and it changes how the dressing coats everything.
03 -
  • Roast your nuts lightly in a dry pan for two minutes before chopping—the smell alone is worth it, and the flavor becomes concentrated and complex.
  • If you're meal prepping for the week, keep the dressing completely separate and add it only to the portion you're eating that day.
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