Sunburst Salad

‘Tis the season of potlucks and picnics! This is a salad I have loved for such occasions, and it has always been a big hit at my Educational Dinner Parties, so this week I thought I’d share it with all of you! It’s great to make a large batch of this salad and keep it in the fridge for whenever you might want it throughout the week, as it only tastes better with time (keeps about 5-7 days in the fridge). Makes a great work or school lunch, too!

Sunburst Salad


Sunburst Salad

1 ½ cups cooked wild rice
1 ½ cups cooked quinoa
1 cup cooked chickpeas
1 red bell pepper, chopped
3 leaves kale, chopped
handful each fresh parsley and cilantro
seeds of 1 pomegranate
Himalayan salt or sea salt
¼ cup olive oil or hemp seed oil
1-2 tbsp balsamic vinegar
1-2 tbsp tamari, or nama shoyu, or coconut aminos
juice of 1 lemon
1 tbsp mixed herbs (Italian seasoning, herbs de province, basil, oregano)
1 – 2 tsp dried mustard
black pepper to taste

  • Wash and chop the pepper, kale, cilantro and parsley into small pieces
  • Combine with cooled grains, chickpeas and pomegranate
  • In a separate dish, mix together the salt, oil, vinegar, soy seasoning, lemon juice, herbs, mustard, and pepper
  • Pour dressing over the salad, toss, and serve.

This dish is even better the next day, once the flavours have had time to mingle.

Serves 6

Here’s one to prove that you CAN make friends with salad!
Enjoy, and stay hearty, friends!


Love Candace

About Candace Bell

Holistic as heck and herbaciously bodacious, Candace Bell (BA, CNP) is a Toronto-based certified holistic nutritionist and visual artist with a focus on self-empowering re-education, digestive support, and encouraging creativity to become fully alive. Trust your gut and create total health!

2 thoughts on “Sunburst Salad

Leave a Reply

Your email address will not be published. Required fields are marked *