Crunchy Chopped Salad with Rainbow Vegetables
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"Eating the rainbow today! β€πŸ§‘πŸ’œπŸ’šπŸ’› (a simple vinaigrette or a creamy store bought ranch dressing works well with this) I definitely will get my day's allotment of veggies with this one. (and you can eat it with a spoon! πŸ˜„πŸ‘)"
-- @lorindabreeze


Prep time 15mins
Cook time 15mins
Serves or Makes: 4-6


For the Salad

  • 1 small butternut squash, sliced thickly
  • 8 ounces halloumi, cut into 1/4-inch slices
  • 4-6 cups romaine lettuce, chopped into bite-sized pieces
  • 1 cup radicchio, chopped into bite-sized pieces
  • 1 cup mini sweet peppers, chopped
  • 1 cup rainbow carrots, sliced into thin discs
  • 1 cup celery, chopped small
  • 1 cup zucchini, diced or zoodles chopped into 1" pieces
  • 1 avocado, sliced and diced
  • 1/ 4 cup pine nuts, lightly toasted
  • 1/ 4 cup pomegranate seeds

For the Vinaigrette

  • 1/ 4 cup white wine vinegar
  • 1 tablespoon dijon mustard
  • 1 teaspoon honey
  • 3/ 4 cup extra-virgin olive oil
  • Salt, to taste
  • Black pepper, to taste


  • Step 1

    To make the vinaigrette: whisk all ingredients together in a small bowl.

  • Step 2

    To make the salad: Bring a pot of water to a boil. Add the butternut squash and cook until soft. Remove from water and dice.

  • Step 3

    Heat a dry skillet on the stove. Grill halloumi slices until golden, then flip and cook until golden brown on second side. Crumble into small pieces.

  • Step 4

    Place all vegetables in a large bowl. Drizzle with vinaigrette and toss together. Sprinkle with pine nuts and pomegranate seeds. Season to taste with salt and pepper.