Hearty Rainbow Veggie Salad and Beyond

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veggie salad

It’s January, the holidays are over and if you’re like me there’s a need for a little detoxing, more veggies, less sugar. Although I enjoyed every carb ladened dish I had I’m now craving veggies and greens.

Chopping and prepping hearty vegetables in season is the perfect and ready to go stash for creating heathy meals that you can use in salads, soups and frittatas  during the week.

rainbow colored vegetables

Grab any of your favorite veggies, I used some I recently bought and some that needed to be revived in my fridge, you’d be surprised the amount you get when you slice a single pepper or a small head of broccoli.

roasted squash

I also roasted a butternut and acorn squash, two things I buy often during the fall and winter.

winter salad ingredients

This is definitely a substantial meal in itself with the addition of the roasted squash and some avocado resting on a bed of kale.

hearty winter salad

What kind of dressing would you use? I chose a hearty tahini dressing which really stood up to all the vegetables, bright lemon, garlic and creamy tahini, a recipe I slightly adapted from the What’s Gaby Cooking website.


Make sure to make enough it’s pretty amazing!


You can always make a big pot of minestrone loaded with sautéed vegetables, simmered with broth, water and some spices. I like to add some beans and always a parmigiano cheese rind, it’s healthy, warms you up and it just screams detox!

veggie frittata

And finally you can never go wrong with a frittata. So many ways you can use up those veggies and it’s such a delicious and satisfying meal, here’s some ideas. 


Lighten up this January by adding more colorful veggies to your meals.

Hearty Rainbow Veggie Salad and Beyond
This Tahini recipe is adapted from What's Gaby Cooking
  • ½ cup of organic tahini
  • 1 Tablespoon, olive oil
  • 2 small garlic cloves, crushed
  • 3 or more tablespoons, fresh lemon juice
  • enough water to make a creamy consistency
  • salt and pepper to taste
  1. In a bowl whisk everything together, tasting for enough lemon juice, salt and pepper.
  2. Slowly add some water little by little to reach a nice creamy consistency.
  3. Place into a jar and keep refrigerated.
  4. If it thickens up add a tiny bit more water to loosen it.


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  1. Fran Demonte says

    can the umbrian snowflake cookies be soft instead of crisp? how do i make them soft cookies besides leaving the crisp topping without the crisp topping?

  2. Somehow or other, by reading blog posts in your “Favorites” section, I happened on Johnny Tomatoes old blog, and I can just hear him saying “N-i-i-i-ce!” about your salad.
    Do you know what happened to him? Why he stopped his excellent, funny writing?

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