A salad doesn’t have to be boring, especially when it’s served on a board and loaded with colourful, delicious additions. This rainbow salad board is one that always impresses and is perfect for serving alongside summer barbecues and entertaining.
Rainbow Salad Board
Rated 5.0 stars by 1 users
Category
Salads
Servings
6+
Prep Time
20 minutes
Cook Time
30 minutes
This rainbow salad board proves that salads don’t have to be boring. Beautifully presented and filled with vibrant vegetables and tasty additions, it’s a fresh, impressive dish that’s perfect for summer barbecues and entertaining. The honey mustard dressing is also perfection.
Ingredients
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2 heads of baby cos lettuce, washed and cut
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1 radicchio, leaves washed and cut
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1 cucumber, peeled and cut
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2 corn cobbs, boiled and cut
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1 cup snow peas (blanched)
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1 avocado, diced
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200g feta, crumbled
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1 punnet cherry tomatoes, halved
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½ cup chopped jalapenos (optional)
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½ cup marinated capsicums
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⅓ cup toasted pumpkin seeds
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230g pumpkin, cut into small pieces
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1 large sweet potato, peeled and cut into small pieces
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1-2 tablespoons olive oil
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salt/pepper
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1 tablespoon Dijon mustard
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3 tablespoons extra virgin olive oil
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1 tablespoon white balsamic vinegar
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1 tablespoon honey
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1 teaspoon salt
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¼ teaspoon pepper
Salad
Roasted pumpkin & sweet potato
Honey mustard dressing
Directions
Preheat oven to 200 degrees Celsius and place the chopped pumpkin and sweet potato onto a roasting tray. Drizzle with olive oil and season with salt and pepper. Roast for 25–30 minutes, or until tender and caramelised. Set aside to cool slightly.
For your dressing, simply place all ingredients into a jar and shake until creamy and combined, or place in a blender, and blend until combined.
Line a large serving board with baking paper. Arrange all salad ingredients over the board and lightly season with salt and pepper.
Spoon over half of the dressing just before serving, allowing everyone to add more as desired.
Recipe Note
The dressing will last up to 2 weeks in the fridge in an airtight jar or bottle.
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