About the Recipe

It’s January. The holiday season is officially over.

The chill in the air feels more bothersome than magical most days. Everything is grey and brown outside.

There are only so many different types of soups and stews — you’re getting bored. And, maybe you find yourself longing for colour in your life!

Well, look no further!

This hearty Rainbow Kale Salad combines all the colours of the rainbow… and all from vegetables and fruits that are seasonal and/or easy to source during an Ontario winter.

This tasty combination makes a beautiful side dish, or top it with the protein of your choice to create a full meal! Yum!

Veronica Qubrossi

Veronica is a Holistic Nutritionist and Managing Director at Healthoholics, where she directs clinic operations, leads educational initiatives including our Holistic Weight Loss program, and manages our marketing efforts.

The Recipe

Rainbow Kale Salad

Prep Time:
5 minutes
Cook Time:
0 minutes
Veronica Qubrossi
Total Time:
5 minutes

2 cups baby kale
1 stalk celery, sliced
1/2 yellow pepper, thinly sliced
1 small carrot, julienned or shredded
1 small red beet, peeled and julienned/finely diced or shredded
optional: 2 tbsp red onion, peeled and sliced thinly
5-6 blueberries, halved
1 tbsp orange juice
1 tbsp balsamic vinegar
2 tbsp flax oil
1 garlic clove, minced


1) Combine all vegetables and blueberries in a large bowl.
2) In a separate small bowl, combine remaining ingredients. Whisk together well to create dressing.
3) Top salad with dressing just before serving.
4) Enjoy!

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