Description
A vibrant and nutrient-packed Rainbow Harvest Salad bursting with fresh vegetables, crisp textures, and a zesty honey-lime dressing. Perfect as a healthy side or a light main dish.
Ingredients
2 cups mixed greens (spinach, kale, arugula)
1 cup cherry tomatoes, halved
1 cup shredded carrots
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup purple cabbage, thinly sliced
1 cup cucumber, diced
1/2 cup corn kernels (fresh or canned)
1/4 cup red onion, finely sliced
1/4 cup feta cheese, crumbled
1/4 cup toasted sunflower seeds
For the dressing:
3 tbsp olive oil
2 tbsp fresh lime juice
1 tbsp honey or maple syrup
1 tsp Dijon mustard
Salt and pepper to taste
Instructions
1. In a large salad bowl, combine mixed greens, cherry tomatoes, carrots, bell peppers, cabbage, cucumber, corn, and red onion.
2. In a small bowl or jar, whisk together olive oil, lime juice, honey, Dijon mustard, salt, and pepper until emulsified.
3. Pour the dressing over the salad and toss gently to combine.
4. Top with crumbled feta cheese and toasted sunflower seeds.
5. Serve immediately or chill for 15 minutes to allow flavors to blend.
Notes
For a vegan version, skip the feta or use plant-based cheese.
Add grilled chicken, shrimp, or chickpeas for extra protein.
This salad pairs beautifully with grilled dishes or can stand alone as a light lunch.
Store leftovers in an airtight container for up to 2 days, dressing separately for best texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 210
- Sugar: 8
- Sodium: 230
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 5
- Protein: 6
- Cholesterol: 10
Keywords: rainbow harvest salad, colorful salad, healthy salad, vegetarian, easy lunch, honey lime dressing