Paleo Rainbow Veggie Salad with Lemon-Herb Vinaigrette

Total time45 min

Prep time20 min

Cook time25 min

Paleo Rainbow Veggie Salad with Lemon-Herb Vinaigrette

This salad is a full-on celebration of color and texture — roasted sweet potato, creamy avocado, crisp cucumber, carrot ribbons, and a handful of toasted pumpkin seeds all piled over a bed of fresh greens. Every ingredient is whole, unprocessed, and exactly the kind of food that makes eating this way feel genuinely exciting rather than restrictive. The lemon-herb vinaigrette comes together with a quick whisk of olive oil, fresh lemon juice, raw honey, Dijon, and parsley, giving you a bright, herby dressing that ties every component together beautifully. Roasting the sweet potato at high heat until the edges go golden adds a caramelized depth that makes this feel far more satisfying than a typical side salad. Toasting the pumpkin seeds in a skillet takes just a few minutes and delivers a nutty crunch that store-bought croutons could never compete with. The whole thing serves four, making it an easy weeknight dinner or a stunning dish to bring to a gathering where you want something that looks as good as it tastes.

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Ingredients

4 servings

For the salad

1 medium sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
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2 tbsp olive oil, divided
¼ tsp salt, divided
5 oz mixed salad greens
1 cup cherry tomatoes, halved
1 medium english cucumber, quartered lengthwise and sliced
1 medium red bell pepper, thinly sliced
1 medium carrot, peeled and shaved into ribbons with a vegetable peeler
1 ripe avocado, pitted, peeled, and sliced
¼ cup pumpkin seeds, toasted

For the vinaigrette

3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tsp dijon mustard
1 tsp raw honey
1 small garlic clove, finely grated
2 tbsp fresh flat-leaf parsley, finely chopped
¼ tsp black pepper

Instructions

1
Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 1 tbsp of the olive oil and 1/8 tsp of the salt on a rimmed baking sheet, spreading them in a single layer.
2
Roast the sweet potato for 22–25 minutes, flipping once halfway through, until the edges are golden and a fork slides in without resistance. Remove from the oven and let cool for 5 minutes.

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