Vegetable Rainbow Salad

Adapted from Grace Parisi, Food & Wine Magazine

Serves: 6

  • 1 small red onion, sliced ¼-inch thick – get them pre-pickled here!
  • 1 bunch radishes, halved or quartered lengthwise
  • 1 large watermelon radish, peeled, sliced 1/4 inch thick half moons
  • 1 cup unseasoned rice vinegar, divided
  • 2 Tbs. sugar 
  • 3 Tbs. Kosher salt, divided
  • 1 bunch beets, greens & roots trimmed, peeled & sliced into medium cubes or wedges
  • 1 bunch carrots, peeled & quartered, sliced into 2-inch long batons – get them pre-cut here!
  • 1/2 cup + 3 Tbs. extra-virgin olive oil 
  • ½ lb. sweet potatoes (orange, purple or white), peeled, sliced into ½-inch thick rounds
  • 1 pound white and/or Romanesco cauliflower, cut into 3/4-inch florets 
  • 1 chipotle chile in adobo 
  • 1 Tbs. white miso paste 
  • 1 Tbs. honey 
  • 4 cup tender salad greens
  • 1 cup sunflower shoots 
  • 1/2 cup cooked quinoa 
  • Pepper to taste

1. Prepare the pickles. Add sliced onion and radishes into separate heat proof jars. In a small saucepan, combine 3/4 cup of the rice vinegar with the sugar, 2 tbsp. of salt and 1 cup of water; bring to a boil. Pour the hot brine over the jarred onions and radishes; cover with the lid. Let stand at room temperature for at least 1 hour and up to 3 hours. If making ahead, store in the refrigerator until ready to use.

2. Preheat the oven to 400 degrees. Place the sliced beets and carrots on two separate sheets of foil and drizzle each with 1 tbsp. olive oil and ¼ tsp. salt. Fold up the edges of the foil sheets to seal in a packet. Transfer packets to a baking sheet. Roast for 18-20 minutes or until beets are easily pierced with a knife. Carefully open foil packets to release steam and allow the vegetables to cool slightly at room temperature.

3. Add sliced sweet potatoes and cauliflower florets onto a large, rimmed baking sheet and drizzle each with 1 tbsp. oil and ¼ tsp. salt and pepper. Roast for 12-15 minutes or until cauliflower is crisp tender and potatoes are easily pierced with a knife. Let the roasted vegetables cool slightly at room temperature.

4. Prepare the dressing. In a blender, puree the chipotle chile with miso paste, honey and remaining 1/4 cup of rice vinegar. With the machine on, stream in the remaining 1/2 cup of olive oil until emulsified. Season with salt and pepper to taste.

5. Remove pickled onions and radishes from the pickling liquid. In a serving bowl, combine the pickles, roasted vegetables, salad greens, sunflower shoots and cooked quinoa. Add 1/4 cup of the dressing and toss gently. Serve the salad right away, with the remaining dressing offered on the side for seasoning to taste.

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