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Rainbow Salad

A beautifully colourful salad with a bit of everything: sweet, salty, juicy and crunchy.

Course Salad
Keyword gluten-free, salad
Servings 4
Author Meghan Livingstone


For the salad

  • 1 bunch kale, chopped
  • 1 small beet, grated
  • 1 medium carrot, grated
  • 1/2 - 1 can (398ml) chickpeas, rinsed and drained
  • 1/2 cup fresh blueberries
  • 1 cup purple cabbage, shredded/sliced
  • 1/4 cup pumpkin seeds

For the dressing

  • 1/2 cup olive oil
  • 1/2 lemon, squeezed
  • 1/4 cup apple cider vinegar
  • 1 tbsp maple syrup or honey
  • 1/4 tsp dried basil
  • 1/4 tsp dried parsley
  • 1/4 tsp dried oregano
  • 1/8 tsp dried or minced garlic
  • pinch salt & pepper


  1. Prep your kale by removing the leaves from the tough stems. Then, roughly (or thinly) chop the leaves and drizzle with about 2 tsp of olive oil. This is necessary for massaging your kale!

  2. Massage your kale with hands to soften the tough fibres in the leaves. Transfer to large bowl of choice.

  3. Grate beets, carrot, and slice purple cabbage.

  4. Top kale in a lined-row with beets, carrots, chickpeas, pumpkin seeds, blueberries, and sliced cabbage.

  5. Whisk or blend together all dressing ingredients until thoroughly combined. Drizzle desired amount onto salad (you can store extras in a jar). Serve right away as-is, or toss salad to combine together.

  6. Store leftovers in refrigerator for about 2 days.