This salad is a mash-up of all of my favorite veggies and flavors, like cherry tomatoes, basil, pickled onions, and goat cheese. Part of a desperate attempt to try and get myself to eat more balanced meals during the week. The results were quite tasty and strikingly colorful, hence the name rainbow salad.
I think the key to a good salad is contrast so we have fresh, pickled, and roasted veggies, creamy goat cheese, crisp little gem lettuce, crunchy sunflower seeds, hearty quinoa, and of course the roasted salmon.
Except, plot twist, I didn’t actually use salmon when developing this recipe. Instead, I used arctic char which is a close cousin of the salmon family. It looks and tastes almost identical, but it has a lower fat content giving it a more mild or some may say “less fishy” flavor. It’s also typically more sustainable than your average farmed salmon. But as always, use what you have available to you!
This recipe is perfect for meal prepping, just keep all the ingredients in separate containers and assemble your bowls throughout the week. It’s a worthwhile alternative to scarfing down protein bars and bowls of cereal between meetings (I’m talking to me here).
