Veg rainbow salad with feta, walnuts and a live yogurt dressing

June 25th 2019

It may not look like it when popping your head out the window, but summer will be there eventually (let’s be optimistic). So check out this gorgeous Rainbow Salad recipe. Even the name is magical!


2 apples
2 carrots
4 beetroot
1 pear
half a red cabbage
half a white cabbage
bunch of mint
2 tbsp natural live yogurt
Olive oil
1 tsp mustard
Lemon juice
White wine vinegar
Handful sesame seeds
3 handfuls of walnuts
100g feta

Veg rainbow salad with feta, walnuts and a live yogurt dressing


Wash and scrub all of the veg clean and peel the carrots and the beetroot.

Set your food processor to a grater setting and one by one grate the beetroots, carrots, apples, pears and cabbage.

Put together the dressing by mixing the yogurt, mustard, vinegar, lemon juice, a swig of oil and a pinch of salt and pepper.

Tear over the mint.

Half bash up the walnuts with a rolling pin and sprinkle over the salad.

Spinkle over the feta and serve.

Have it by itself or pile into a wholemeal wrap.


This recipe is a source of vitamin C which is vital for a healthy immune system and it also helps us to absorb the iron in foods. This is especially important when eating vegetarian and vegan food. Variety is a fundamental part of any healthy diet. We can get into the habit of having a narrow selection of vegetables and by doing so you are limiting the range of nutrients in your diet. Rainbow salads like this are a perfect way of introducing lots of colourful fruits and vegetables into your diet.


297 kcal, 20g fat, 5.6g sat fat, 21.1g carbs, 20.2g sugar, 9.4g protein, 0.9g salt, 6.1g fibre


Mary previously worked as senior nutritionist for Jamie Oliver Limited and sat on the board of Nutritionists in Industry. She holds a post graduate diploma in Food Policy and has previously consulted for the likes of Harper Collins, Warner Music and the National Hydration Council.

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Talkington Bates Ltd
Ingleby Farm
Ingleby Paddocks
Enslow, Oxfordshire
T: 01869 350 192