Market Recipe: Warm Fall Rainbow Salad


Warm Fall Rainbow Salad

Guest Chef: Andi Jo Elbel

Arbor Trails Healthy Eating Specialist

Whole Foods Market

Whole Food Market Arbor Trails Healthy Eating Specialist, Andi Jo Elbel, led an enthusiastic gathering of Market Sprouts! on Sunday to prepare this Warm Fall Rainbow Salad. Young market-goers learned how each component of the salad strengthened their healthy bodies, while warming their tummies. For more information about Elbel, visit WF Arbor Trails Calendar of Events.

Serving Size: 4


1 tsp cumin

1 tsp chili powder

2 tbs honey

Cracked pepper to taste


4 colored Heirloom carrots, sliced

3 colored sweet peppers, diced

4 patty pan squash, mandolin cut

2 small sweet onions, diced

10 cherry tomatoes, sliced

10 basil leaves, sliced

2 handfuls pea trundles
Texas Pride:

4 white Mushrooms, diced

Oh Kimchi:

½ jar Mul Kimchi


Prep all veggies. Sauté onions, mushrooms, carrots, squash and kimchi for 4-5 minutes on medium high heat.

Remove from heat, add to bowl. Add remaining ingredients and top with pea trundles. Stir and serve!



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