Go Back

Colorful Chilled Salad

A delicious colorful salad, with a mixture of fresh and cooked elements that allows you to make ahead of time, so you can make sure to have some vegetables on your table during the holiday season.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8

Ingredients
  

For Salad

  • 1 Bunch Purple Kale Roughly torn into strips
  • 2 Carrots Shaved and Sliced
  • 1/2 Head Purple Cauliflower Roughly chopped
  • 1 C Cauliflower Rice
  • 1 Acorn Squash Cut into small slices
  • 1 Bunch Asparagus Sliced into 2" pieces
  • Salt for Seasoning

For Lemon Oil Dressing

  • 1/2 C olive oil
  • 1 Lemon 1/2 Juiced, other half Cut into small pie shaped slices
  • 1 TBSP Salt
  • 1/2 TSP Pepper

Instructions
 

For Lemon Oil Dressing

  • Combine all ingredients into a small bowl and stir. Allow to sit for about 10 minutes before using.

For Salad

  • Preheat oven to 425. Combine the kale and shaved carrots in your salad bowl ahead of time. Slice and chop the rest of your roasting vegetables (including cauliflower rice) and place on a baking sheet lined with aluminum foil. It might be easiest to cut acorn squash in half, and microwave for 3 minutes before slicing further. Brush your vegetables with the lemon oil, and sprinkle additional salt on. Roast in the oven for 25 minutes. Remove and allow to cool.
  • Combine all roasted vegetables in your salad bowl, and toss in the rest of the lemon oil. Store covered in the fridge until ready to use. Enjoy!