Rainbow Salad

Preparation time
'
Cooking time
'
Nr of servings
4
Difficulty Level
Rainbow Salad

Rainbow Salad Recipe

If you’re trying to eat more veg or nail your “5-a-day” in one meal, then you can’t go wrong with rainbow salads. They’re great as a side or as a standalone meal, and they’re really easy to make. The only rule is to include as many colours as possible and eat in full colour! 

The easiest way to build a rainbow salad is to, obviously, follow the colours of the rainbow. Aim to have a green leafy base, a couple of orange and yellow bits of veg, some red and purple produce (pomegranate seeds are great in salads), plus that final secret ingredient – loads of creativity! To get you inspired, we’ve put together a healthy and filling rainbow salad recipe that you can try. 

Preparation time
'
Cooking time
'
Nr of servings
4
Difficulty Level

Ingredients

100 
g 
Birds Eye frozen peas
Deliciously Tender Garden Peas
160 
g 
Birds Eye Supersweet Sweetcorn
140 
g 
red cabbage
500 
g 
sweet potato
100 
g 
kale
6 
radishes
200 
g 
Quinoa
A handful of 
pumpkin seeds
A handful of 
mint leaves
1 vegetable 
stock cube
2 tbsp 
apple cider vinegar
1 tbsp 
lemon juice

Method

  1. Preheat the oven to 200oC

  2. Finely chop or grate the red cabbage and transfer into a bowl. Add the apple cider vinegar and a pinch of salt, before mixing everything together with your hands. 

  3. Peel and chop the sweet potato then place it onto the baking tray. Drizzle some olive oil on top, and sprinkle salt and pepper. Let it bake in the oven for 25-30 minutes until cooked.  
  4. In a separate pan, bring 600ml of water to boil and add the stock cube. Mix until it fully dissolves. Once it’s diluted, add the quinoa, and let it simmer on medium heat for 20 minutes or so.

  5. Remove the kale stems then place all the leaves in a bowl. Add the lemon juice and massage the leaves for approximately 5 minutes, until they have softened. 

  6. Cut the radishes in thin slices or in quarters.

  7. Cook the frozen peas and frozen sweetcorn as per the instructions on the pack.

  8. Combine all the ingredients for the dressing in a bowl, and whisk everything together.
  9. Once all the ingredients are cooked, prep the salad in a large bowl by mixing all the ingredients. Pour the dressing and blend it in well. Finish the salad by sprinkling the seeds on top.

Serving tip

Now that you know how to make a rainbow salad, take a look at our campaign that’s all about eating in full colour and find out how many colours we can find on the average British plate. Also discover what food colours people are attracted to in our social experiment!