Summer Rainbow Salad with Green Beast–Style Dressing

Roasted Rainbow Vegetables

Roasting concentrates the peppers and eggplant while giving the sweet potato caramelized edges. Keeping the cauliflower in larger florets preserves its shape and contrast.

Ingredients

• 1 medium eggplant, about 1 lb, cut into 1½-inch chunks
• 2 red bell peppers, seeded and cut into broad strips
• 1 medium orange-fleshed sweet potato, about 10 oz, cut into ½-inch-thick wedges
• ½ small head purple cauliflower, cut into bite-size florets
• ½ small head Romanesco, cut into bite-size florets
• 4 tbsp extra-virgin olive oil
• 1 tsp kosher salt, plus more to taste
• ¼ tsp freshly ground black pepper

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Set out two large rimmed baking sheets.
2. Toss the eggplant and peppers with 2½ tablespoons olive oil and half the salt. Spread on one sheet without crowding.
3. Toss the sweet potato, purple cauliflower and Romanesco with the remaining oil, salt and pepper. Spread on the second sheet, keeping each vegetable grouped so it can be removed separately.
4. Roast, turning the vegetables and rotating the sheets after 15 minutes. Begin checking the cauliflower and Romanesco at 20 minutes; remove when lightly browned and just tender, usually 20–25 minutes.
5. Continue roasting the remaining vegetables until the eggplant is creamy inside, the peppers are slumped with browned edges, and the sweet potato is tender, about 25–35 minutes total.
6. Spread out and cool to lukewarm before assembling the salad.

Notes

• Use ordinary cauliflower if purple cauliflower or Romanesco is unavailable.
• Keep the vegetables in a single layer; use a third sheet or roast in batches if needed.

Crunchy Summer Salad Base

Fresh cucumber, carrot and radish balance the soft roasted vegetables. Sturdy purple kale holds up to the dressing while tender leaves keep the bowl light.

Ingredients

• 1 small bunch purple kale, tough stems removed, leaves torn into bite-size pieces
• 4 cups loosely packed mixed baby greens
• 3 Persian cucumbers, cut into chunky half-moons
• 1 cup cucamelons, halved lengthwise
• 2 medium carrots, thinly sliced into coins
• 4 purple or red radishes, cut into thin wedges
• 1 tsp extra-virgin olive oil
• 1 pinch kosher salt

Instructions

1. Wash and thoroughly dry the greens and vegetables.
2. Massage the kale with the olive oil and salt for 30–60 seconds, just until slightly softened but still springy.
3. Combine the kale with the baby greens. Keep the cucumbers, cucamelons, carrots and radishes separate until assembly so their colors remain distinct.

Notes

• If cucamelons are unavailable, use another Persian cucumber.

Green Beast–Style Herb Dressing

Cilantro, scallions and lime brighten the roasted vegetables, while ginger and coconut aminos give the dressing a savory backbone. Blending creates a lightly emulsified dressing without dairy.

Ingredients

• 1 cup packed cilantro leaves and tender stems
• 3 scallions, trimmed and roughly chopped
• 1 tbsp chopped peeled fresh ginger
• 1 small clove garlic
• 3 tbsp fresh lime juice
• 1½ tbsp gluten-free coconut aminos
• ⅓ cup extra-virgin olive oil
• 2–4 tbsp cold water
• to taste kosher salt

Instructions

1. Blend the cilantro, scallions, ginger, garlic, lime juice, coconut aminos and 2 tablespoons water until finely puréed.
2. With the blender running, slowly add the olive oil. Blend just until cohesive and pourable, adding more water a tablespoon at a time as needed.
3. Taste and adjust with salt. The dressing should be bright and savory enough to season both the greens and the sweet roasted vegetables.

Notes

• If the dressing tastes too sharp, blend in a little more olive oil; if flat, add a small squeeze of lime and a pinch of salt.

Overall Timing / Workflow

The vegetables roast while you prepare the fresh ingredients and dressing. Cooling the roasted vegetables briefly prevents the greens from wilting.

Instructions

1. 0:00 — Heat the oven and prepare the roasting vegetables.
2. 0:20 — Put the vegetables in the oven. Wash and cut the fresh salad ingredients.
3. 0:35 — Turn the vegetables and rotate the sheets. Blend the dressing.
4. 0:40–0:55 — Remove vegetables as they become tender and let them cool slightly.
5. 0:55–1:00 — Dress the greens lightly, assemble the bowls and serve.

Plating

A broad, shallow bowl shows off the colors and keeps the heavier roasted vegetables from burying all the crisp greens.

Instructions

1. Toss the greens with a few tablespoons of dressing and divide among four shallow bowls.
2. Distribute the cucumber, cucamelons, carrots and radishes over the greens.
3. Arrange the lukewarm roasted vegetables on top, alternating colors and leaving some fresh vegetables visible.
4. Spoon over a little more dressing and serve the remainder alongside.

Leftover Path

Storing the dressing and cooked vegetables separately preserves the salad's crisp-soft contrast.

Instructions

1. Refrigerate roasted vegetables in a sealed container for up to 4 days. Store dry greens and cut raw vegetables separately and use within 2–3 days.
2. Refrigerate the dressing for up to 3 days; shake or stir before using.
3. Build another salad with the vegetables chilled or gently reheated and then cooled slightly. Eat already-dressed salad by the next day for the best texture.