Kaleidoscope Salad

Kaleidoscope Salad

Spiralizers have become so popular, and they provide a new way to introduce more vegetables into dishes creating healthier recipes. This Kaleidoscope Salad kick-starts your senses with its curly, colorful, ever-changing textures, sweet and savory flavors and delectable crunchy topping. This recipe comes from the new book 150 Best Spiralizer Recipes by Jennifer Williams and Marilyn Haugen and Robert Rose Books.  It’s my latest favorite new book to get some fresh and healthy recipes to make. How does Twisted Thai Salad with Peanut Lime Dressing, Parsnip Spaghetti With Pine Nut Basil Pesto and Spiraled Fruit Tarts Sound? Amazing! In this book there are options for vegetarians, gluten-free diets and low carbohydrate diets, but there are also wonderful meat, poultry and seafood dishes too. Check it out and try one of my favorite recipes below!


Tip for this salad:

After spiralizing bell peppers, you will need to remove the white flesh and seeds from the strands. Alternatively, you can core the peppers, but they will not hold their shape as well during spiralizing.

The salad topping can be used on a variety of fruit and vegetable dishes. It can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 1 month.

Kaleidoscope Salad

Prep Times:

25 minutes


Makes 6 servings


Salad Base
2 carrots, peeled and ends cut flat
2 parsnips, peeled and ends cut flat
1 jicama, peeled and ends cut flat
1 cucumber, ends cut flat
1 green bell pepper, stem removed
1 small red onion, ends cut flat
3 cups watercress
2 tomatoes, cut into wedges
1⁄2 cup fresh cilantro
2 tablespoons fresh dill
1⁄4 cup freshly squeezed orange juice
2 tablespoons freshly squeezed lime juice
2 tablespoons freshly squeezed lemon juice
1⁄2 teaspoon raw agave nectar
3⁄4 cup cold-pressed extra virgin olive oil
Pinch kosher salt

1⁄2 cups prouted quinoa
1⁄2 cup sun-dried goji berries
1⁄4 cup sliced raw almonds
1⁄4 cup chopped raw peanuts
3 tablespoons chia seeds
Kosher salt (optional)


1. Salad Base: Using a spiralizer, cut carrots, parsnips, jicama, cucumber, green pepper and onion into medium strands. Pat jicama and cucumber strands dry. Remove white flesh and seeds from pepper.

2. Place watercress in a large bowl. Add spiralized strands in random twisting layers on top. Top with tomato wedges.

3. Dressing: In blender, combine cilantro, dill, orange juice, lime juice, lemon juice and agave nectar. With the motor running, through the feed tube, gradually add oil, blending until emulsified. Season to taste with salt. Drizzle over salad.

4. Topping: In a medium bowl, combine quinoa, goji berries, almonds, peanuts and chia seeds. Season to taste with salt, if desired. Sprinkle over salad.

Courtesy of 150 Best Spiralizer Recipes by Marilyn Haugen & Jennifer Williams © 2015 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.

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