I love hearty salads in the winter, with some warm element like roasted squash or hot cooked grains. Bright rainbow colors of raw veggies and fruits are a welcome sight on our winter table and help us get all those much needed immune supporting vitamins and minerals in our system during cold and flu season. Roasted spiced chickpea croutons add a nice crunch and along with protein packed hemp seeds (wonderful little things!) make this salad filling enough for a meal in itself, which is how we went about it.
Iley loved the rainbow of colors in this meal and he was so sweet when he said, while I was shooting this recipe, "I love your rainbow food, mom" in his sweet little voice. First we eat with our eyes, and eating the rainbow is not only beautiful but ensures you are getting all those nutrients and vitamins in your meals.
I've detailed how to make this exact recipe below, but you can use this as more of a guide. Use other squashes if you want or if you have them in your kitchen already. Swap out the greens and herbs with any other types. Use other fruits like fresh berries or mango. Don't have hemp seeds, how about sunflower seeds or chopped nuts? With salads the options are endless. I would only say to make sure you get a variety of colors in your choices to make it a rainbow salad. I don't think you can go wrong here. Happy rainbow eating friends!
Recipe after the jump...
Winter Rainbow Salad Stuffed Roasted Butternut Squash
Handmade board and scoop used in this post by Sweet Gum Co.