As winter’s chill wraps its icy fingers around us, I’ve discovered the perfect antidote to seasonal dining doldrums with my Colorful Winter Rainbow Salad. I’m sharing this vibrant creation because it transforms humble winter vegetables into an artistic masterpiece that’s as nourishing as it is beautiful.
The combination of roasted sweet potatoes, crispy Brussels sprouts, and jewel-toned vegetables creates a striking palette, while my creamy tahini dressing adds a sophisticated touch that elevates this dish beyond ordinary salad territory. Let me show you how this celebration of seasonal produce comes together to brighten even the darkest winter day.
Recipe
This vibrant winter salad combines hearty roasted vegetables with fresh, crisp ingredients to create a nutritionally balanced and visually stunning dish. The sweet potatoes and Brussels sprouts provide warmth and depth, while the raw components offer refreshing crunch and bright flavors.
The beauty of this plant-based creation lies in its versatility and wholesome ingredients. A creamy tahini dressing brings all the elements together, while pomegranate seeds add bursts of sweetness and pumpkin seeds provide essential protein and healthy fats.
- 2 medium sweet potatoes, cubed
- 2 cups Brussels sprouts, halved
- 1 bunch kale, stems removed and chopped
- 2 cups red cabbage, shredded
- 2 medium carrots, grated
- 1 cup pomegranate seeds
- 1/2 cup pumpkin seeds
- 3 tablespoons olive oil
- Salt and pepper to taste
For the dressing:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 3 tablespoons warm water
- 1/2 teaspoon maple syrup
- 1/4 teaspoon salt
Preheat oven to 400°F/200°C. Place sweet potatoes and Brussels sprouts on a baking sheet, toss with 2 tablespoons olive oil, salt, and pepper, then roast for 25-30 minutes until tender.
While vegetables are roasting, massage kale with remaining olive oil until softened. In a large bowl, combine roasted vegetables, kale, cabbage, carrots, and pomegranate seeds. Whisk together all dressing ingredients until smooth. Pour dressing over the salad, sprinkle with pumpkin seeds, and toss gently to combine.
For optimal texture and temperature contrast, serve this salad while the roasted vegetables are still warm. The tahini dressing can be prepared up to five days in advance and stored in an airtight container in the refrigerator. If using for meal prep, store the dressing separately and add just before serving to maintain the vegetables’ texture.
Massage the kale thoroughly to ensure it becomes tender and easier to digest.
Step-By-Step Cooking Instructions
You’ll begin your culinary journey by preheating your oven and organizing your mise en place, ensuring all vegetables are washed, peeled, and cut to specification.
While your sweet potatoes and Brussels sprouts roast to golden perfection, you can efficiently prepare your fresh ingredients and whisk together the silky tahini dressing.
Once the roasted vegetables have cooled slightly, you’ll layer all components in your serving bowl, creating a stunning arrangement of colors and textures that’s worthy of your finest table settings.
Step 1. Heat Oven for Roasting
Begin by preheating your oven to 400°F (200°C), ensuring you’ve positioned the rack in the middle position for even heat distribution.
While the oven warms, line a large baking sheet with parchment paper to prevent sticking and make cleanup easier. This temperature will create the perfect environment for caramelizing your sweet potatoes and achieving golden-brown Brussels sprouts.
You’ll want to give your oven adequate time to reach the proper temperature – typically 10-15 minutes. A fully preheated oven is crucial for properly roasting vegetables, as it allows them to develop a crispy exterior while maintaining a tender interior.
If you’re using a convection setting, reduce the temperature by 25 degrees to compensate for the increased efficiency of heat circulation.
Step 2. Prepare Fresh Produce Ingredients
While your oven reaches the proper temperature, gather and prepare the vibrant array of fresh produce that forms the foundation of this winter rainbow salad.
Remove the tough stems from your kale leaves and chop them into bite-sized pieces. Using a sharp knife or mandoline, shred the red cabbage into thin, uniform strips. Grate your carrots lengthwise, creating delicate strands that’ll add both color and texture.
Extract the pomegranate seeds by cutting the fruit in half and gently tapping the back with a wooden spoon over a bowl.
Place your prepared vegetables in separate bowls until you’re ready to assemble. This advance prep ensures you’ll have everything organized when it’s time to combine your warm roasted vegetables with these fresh, crisp elements.
Step 3. Roast Sweet Potatoes and Sprouts
Once your oven has reached 400°F, spread the cubed sweet potatoes and halved Brussels sprouts across a large rimmed baking sheet, ensuring they’ve enough space to roast without overcrowding.
Drizzle two tablespoons of olive oil over the vegetables, then sprinkle with salt and freshly ground black pepper. Using clean hands or a spatula, toss the vegetables until they’re evenly coated with oil and seasonings.
Place the baking sheet on the middle rack of your preheated oven and roast for 25-30 minutes.
You’ll want to gently flip the vegetables halfway through cooking to ensure even browning. The sweet potatoes should be tender when pierced with a fork, and the Brussels sprouts should have crispy, caramelized edges with tender centers.
Step 4. Make Tahini Dressing
Crafting the perfect tahini dressing starts with gathering your essential ingredients: creamy tahini, fresh lemon juice, minced garlic, maple syrup, and salt.
In a medium bowl, spoon out your quarter cup of tahini, ensuring it’s well-stirred beforehand to combine any separated oils.
Add two tablespoons of freshly squeezed lemon juice and your minced garlic clove to the tahini.
Begin whisking while gradually incorporating three tablespoons of warm water – this helps achieve the ideal consistency. As you whisk, you’ll notice the mixture becoming lighter in color and smoother in texture.
Finally, introduce the maple syrup and salt, whisking until perfectly blended. If needed, adjust the consistency by adding small amounts of warm water until you’ve reached a pourable, silky-smooth dressing.
Step 5. Assemble Salad Components Together
Let’s begin assembling this vibrant winter rainbow salad by layering the components thoughtfully.
Start with a bed of massaged kale leaves on your serving platter, creating a lush green foundation. Arrange the warm roasted sweet potatoes and Brussels sprouts in distinct sections across the kale, allowing their colors to stand out.
Scatter the shredded red cabbage and grated carrots in separate areas, creating striking color contrasts.
Sprinkle pomegranate seeds throughout the salad, letting them nestle between the vegetables like tiny jewels. Add a generous scattering of pumpkin seeds for crunch and visual interest.
Just before serving, drizzle your tahini dressing in an elegant pattern across the top, or serve it alongside.
Don’t toss the salad until you’re ready to eat – this preserves the beautiful presentation you’ve created.
Why I Love This Dish
This rainbow salad has become my absolute favorite winter dish because it transforms simple vegetables into an artistic masterpiece that nourishes both body and soul.
I’m drawn to how the roasted sweet potatoes and Brussels sprouts create a warm foundation, while the crisp kale and cabbage add refreshing contrast. The pomegranate seeds sparkle like jewels, adding bursts of sweetness that complement the earthy undertones.
What I cherish most is how this dish celebrates winter’s bounty while defying the season’s typically muted palette. The creamy tahini dressing, with its nutty richness, brings all the elements together in perfect harmony.
When I serve this salad at gatherings, it never fails to elicit expressions of delight – both for its stunning presentation and its complex layers of flavor.
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