Recipe by Silk

A vibrant, crunchy bowl of color packed with fresh veggies and creamy cashew dressing

This Rainbow Chopped Salad is a celebration of color, crunch and nourishing plant power. Every bite is bright and refreshing thanks to rainbow chard, crisp veggies and juicy pops of dried blueberries. The cooked quinoa adds a hearty little boost, while cashew pieces bring a satisfying crunch that ties everything together.

The creamy cashew chickpea dressing blends into a silky, savory drizzle that coats every ingredient beautifully. With chickpeas, maple syrup, lime and cashew milk, it has a balanced mix of sweet, tangy and nutty flavors that make the whole salad feel extra special. It is a wonderful option for lunch, a light dinner or meal prep for the week.

Why You’ll Love This Recipe

• Colorful and energizing. A full rainbow of veggies keeps things bright and fun.
• Creamy homemade dressing. Chickpeas and cashew milk make it smooth and satisfying.
• Crunchy, hearty texture. Quinoa, cashews and edamame add protein and bite.
• Perfect for meal prep. Great chilled and holds up well in the fridge.

Rainbow Chopped Salad

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• Author: Silk
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A vibrant, crunchy bowl of color packed with fresh veggies and creamy cashew dressing

This Rainbow Chopped Salad is a celebration of color, crunch and nourishing plant power. Every bite is bright and refreshing thanks to rainbow chard, crisp veggies and juicy pops of dried blueberries. The cooked quinoa adds a hearty little boost, while cashew pieces bring a satisfying crunch that ties everything together.

The creamy cashew chickpea dressing blends into a silky, savory drizzle that coats every ingredient beautifully. With chickpeas, maple syrup, lime and cashew milk, it has a balanced mix of sweet, tangy and nutty flavors that make the whole salad feel extra special. It is a wonderful option for lunch, a light dinner or meal prep for the week.

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Ingredients

Scale 1x2x3x

Salad

• 10 stalks organic rainbow chard

• 1 cup edamame

• 1 yellow bell pepper, stemmed, seeded and diced

• 1 large carrot, chopped

• 2 cups red cabbage, shredded and diced

• 3/4 cup dried blueberries

• 3/4 cup cooked quinoa

• 1 cup cashew pieces

Dressing

• 1/2 cup Silk unsweetened cashew milk

• 1 cup chickpeas, rinsed and drained

• 2 tablespoons soy sauce

• 2 tablespoons maple syrup

• 1 tablespoon apple cider vinegar

• Juice from 1/2 lime

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Instructions

1. Combine all salad ingredients in a large mixing bowl.

2. Add all dressing ingredients to a blender and blend until perfectly smooth.

3. Pour the dressing over the salad and toss until everything is evenly coated.

4. Serve immediately or chill for a refreshing, crunchy meal.

Notes

Enjoy this salad as a main dish or pair it with warm crusty bread, avocado slices or a bowl of soup for a cozy, balanced meal.

It holds up beautifully in the fridge, making it perfect for weekday lunches.

Nutrition info is approximate.

• Prep Time: 15 minutes
• Cook Time: –
• Category: Main Dish, Salad
• Method: Blender, No Cook
• Cuisine: Fresh and Seasonal, Vegan

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 360kcal
• Sugar: 14g
• Sodium: 480mg
• Fat: 13g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 9g
• Protein: 16g
• Cholesterol: 0mg