Packed with tons of healthy fruits and veggies, this beautiful Rainbow Vegetable Salad makes a great side salad or can be used as a main dish with some extra protein!
It’s Pride Month and I thought this would be the perfect excuse to make this gorgeous Rainbow Vegetable Salad! It’s also a great way to ensure you incorporate tons of different colored fruits and veggies into your salads.
I’ve been posting a lot of salad recipes lately because it’s been so hot this summer and salads are the perfect refreshing and healthy meal! This one is packed with all the merchandise and I can’t stop looking at it.
Ingredients for rainbow vegetable salad
- Green – You can use any type of lettuce you prefer. I used a box of baby cabbage spring mix. I really enjoyed it, but I have to say that if you dress the entire salad and then store some in the fridge, the spring mix doesn’t hold up well with the dressing.
- tomato – I used some diced plum tomatoes, but any kind of tomato will do.
- carrot – I love adding raw carrots to salads and I just quickly diced the carrots, nothing special. You can also use grated carrots to make them a little easier to eat.
- Yellow peppers – Yellow peppers have a pleasantly sweet, mild flavor so they don’t overwhelm the salad like green peppers might.
- cucumber – Cucumber is nice and cooling, so it’s great for summer salads. I like to use English cucumber because it has thinner skin and smaller seeds.
- blueberries – Blueberries aren’t veggies, but they lend themselves really well to the blue color in this rainbow salad, and I love adding some sweet fruit to my veggie salads.
- Red cabbage – The red cabbage not only has a great color, but also gives this salad a nice crunch.
- Red onion – I almost just left it with cabbage for purple, but I love raw red onions in salads so I added them too.
- salad dressing – I used a really simple but delicious homemade dressing that I will list in the recipe card, but you can really use any dressing you like on this salad.
More ideas for rainbow vegetable ingredients
Mother Nature is amazing and there are so many other healthy veggies and fruits to choose from to make your rainbow veggie salad!
- Red – red peppers, apples, raspberries, radishes, cherries, strawberries, chili peppers
- orange – Oranges, Peaches, Squash, Orange Tomatoes, Butternut Squash, Sweet Potato, Mango
- Yellow – yellow tomatoes, pineapple, yellow beets, summer squash, corn
- Green – Broccoli, edamame, fresh herbs, kiwi, green apple, green grapes, zucchini, asparagus, celery
- Blue Purple – purple grapes, purple sweet potato, purple tomatoes, blackberries, eggplant, purple peppers, plums, purple asparagus, raisins, radicchio,
How to make the most beautiful rainbow salad
This rainbow salad is really easy to make, but here are a few tips for making the best salad:
- Use a salad that can stand up to all the added fruit and veg. I used spring mix and to be honest it probably wasn’t the best idea but I enjoyed it.
- Use a mild-tasting dressing that doesn’t overpower all the flavors of the vegetables.
- Try to use ingredients that all go well together. Most fruits and veggies mix well together, but you just want to make sure it all tastes good together in one bite.
- If you have children, let them help! It might even convince them to eat the salad if they helped choose all the ingredients.
Frequently asked questions about the recipe
- How should I serve this rainbow vegetable salad? It’s obviously very pretty when it looks like a rainbow, so you can either serve it straight from the bowl where everyone gets a few of each ingredient, or you can throw it all together. It won’t be as pretty, but it’s still very tasty!
- How long does this salad keep in the fridge? If you need to make this salad ahead of time, I would recommend decorating only individual servings. The last one keeps better in the fridge if it doesn’t have dressing. It also keeps longer if you use a hearty salad like romaine lettuce.
- Can I use different fruits and vegetables than what you used? Naturally! I list a number of alternatives in the section above.
Do you have a question that I haven’t answered? Ask me in the comments section below and I’ll get back to you as soon as possible!
Looking for more delicious salad recipes?
Chickpea salad with cabbage and cucumber
Sunshine Kale Salad
Cucumber and Edamame Salad
Rainbow Fruit Salad
Crispy broccoli salad with maple mustard dressing
Rainbow Vegetable Salad
- Yield: 8th–10 1x
- Diet: Vegan
This Rainbow Vegetable Salad is gorgeous, refreshing, and full of healthy ingredients!
- 6 cups salad vegetables
- 1 cup diced cherry tomatoes
- 1 cup sliced or grated carrots
- 1 small yellow peppers, diced
- 1 cup chopped cucumber, I like to use English cucumbers
- 1 cup blueberries
- 1 cup shredded purple cabbage
- 1 cup sliced red onion
Easy Dressing Recipe:
- 1/2 cup olive oil
- 1/3 cup Apple Cider Vinegar
- 1 1/2 teaspoons granulated garlic
- 1 1/2 teaspoons dried herbs such as Trader Joe’s Green Goddess Seasoning or Herbs De Province
- Salt and black pepper to taste
- Prepare the salad dressing by adding all the dressing ingredients to a medium bowl and whisking until combined.
- Assemble your salad: Place the lettuce leaves in a large bowl, then top with all the rainbow-colored fruits and veggies. You can take your time and arrange them in a nice pattern or toss them all together in a large bowl.
- Dress the salad with your desired amount of dressing, or have everyone dress their own salad portion.
The nutritional information is based on the total amount of salad dressing. So if you use less, the amount of fat in the recipe will decrease.
- Category: side, vegan
- Method: No chef
- Kitchen: American
Keywords: Rainbow Vegetable Salad