Squash in it’s raw form needs a bit of pizazz and this colorful salad definitely fits the bill. Crunchy, fresh, colorful, and bursting with herbs, I think you’ll find this salad among your faves. This recipe is from Chef Matthew’s vegan cooking class. Courtesy Chef Matthew Purnell.
This salad is most definitely a plentiful, abundant, colorful rainbow of a salad. Purple cabbage, green chard, bright orange carrots, rich and juicy red tomatoes, and sunny yellow squash combined, offers a healthful power punch bursting with vitamins and nutrients, your body will be feeling nourished from the inside out. Your skin, hair, nails, and digestive system will be glowing with delight. Not to mention this salad is just as visually abundant in beauty with all of its colors.
The ginger, garlic, oregano and apple cider vinegar in this dressing completes this salad with a packed dose of anti bacterial, anti-viral components, warming your digestive system, and offering probiotics as a potent immune booster, making this a wonderful winter time salad. This salad is sure to satisfy with it textures and colors.
Enhancement tip: You can also use oregano oil (make sure it’s labeled as food grade) to add an even more potent antiviral dose. Essential oils are super concentrated so make sure to use no more than one little drop. Alittle goes a long way!
Try another powerfully healthy salads:
- Green Goddess Grain Bowl
- Watermelon Salad with Tofu Feta
- Romaine Salad with Kale, Apples & Cranberries
- Broccoli Waldorf Salad
You can make a nice batch of this dressing and keep it in your fridge (in a glass mason jar) as an immune boosting dressing you can use all winter. You can use in on your dishes of cooked quinoa and veggie dishes. Alittle bit each day could be all you body needs to stay warm and strong, warding off all the little bugs, viruses and flues away.
With this salad, you should be mindful of taking more time chewing, making the digestive process easier, as sometimes raw veggies may be a bit difficult for some to digest, especially when they are new to introducing raw veggies to their diet. After all, digestion starts at the mouth, as soon as you start chewing.
You can add some nuts, seeds, avocado, beans, or grilled tempeh to this salad if you wish to add some protein and enjoy this as a full meal.
I'd love to hear your feedback in the comments below for this Sunshine Squash Salad ! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
| Prep Time | 25 minutes |
| Cook Time | 15 minutes |
Servings |
people |
- 6 cups zucchini / yellow squash cut in half sliced thin
- 3 cups cherry tomatoes cut him half
- 2 cups large carrots peeled and cut into chunks cut in half, sliced thin
- 1 cups green onions sliced thin
- 1/2 cup parsley chopped
- 1/4 cup dill chopped
- 4 cups rainbow chard cut into strips
- 2 cups red cabbage shredded thin
- 1/2 cup red onions minced
- 1/2 cup oil Chef Matthew used Nutive Hemp Oil
- 1/3 cup lemon juice
- 3 Tbl raw apple cider vinegar
- 1 tsp garlic cloves minced
- 1/2 tsp ginger minced
- 1 tsp sea salt (optional)
- 1 tsp dried oregano
- 2 Tbl balsamic vinegar (aged if you have it)
- 1 tsp black pepper
Ingredients
Step 1
Step 2
Dressing:
Garnish:
|
- Mix Step 1 ingredients in a large bowl making sure the herbs coat the vegetables evenly.
- Mix Step 2 ingredients in a separate bowl.
- Whisk the dressing ingredients well in a small bowl and add to the squash mixture. Toss to combine.
- Place the chard and cabbage mix on each plate and top with some of the squash salad mix.
- Garnish with balsamic vinegar and black pepper.
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