You know the popular candy ad – “eat the rainbow”? Well, today I am going to show you a healthy way to eat the rainbow! Sometimes, when I am putting together my salads, I try to see if I can include all the colors of the rainbow. (I know, I’m a nerd!) Not only does all that color make the salad more fun to eat, but also packs a ton of healthy antioxidants.
The other day, I saw this delicious Greek salad with broccoli and sun-dried tomatoes on Cookie and Kate’s blog. I seriously couldn’t stop thinking about it until I had created a similar one at home! I made sure to save a few leftover roasted Brussels sprouts and butternut squash to use as toppings. I then tossed in some sliced olives, tomatoes, and feta cheese. Mmm…
Who needs fake colored candies when you can eat the rainbow naturally?! Dig in!Print
A colorful Greek salad with roasted brussels sprouts, butternut squash, olives, tomatoes, and feta cheese. Top with a simple vinaigrette.
- 2 cups spring mix lettuce
- 1/2 cup roasted brussels sprouts
- 1/2 cup roasted butternut squash
- 4 olives, chopped
- 5 cherry tomatoes, quartered
- 2 inch square feta, crumbled
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon honey
- Salt and pepper to taste
- To roast brussels sprouts and butternut squash: Preheat oven to 350 degrees Fahrenheit. Chop butternut squash and halve brussels sprouts. Melt 2 tablespoons coconut oil. Toss with vegetables to coat. Sprinkle with salt and pepper. Spread out on a cookie sheet and bake until softened.
- For the Dressing: Pour oil, vinegar, honey, salt and pepper into a small jar. Shake well to combine.
- Place all salad ingredients into a bowl. Top with dressing and serve.
- Serving Size: 1 salad