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Rainbow veggies salad with Georgia peanut sauce square

Rainbow Veggies Salad with Georgia Peanut Sauce

Summer Yule
Celebrate National Peanut Month with a hearty rainbow veggies salad! It features peanuts in 3 ways: peanuts, peanut butter, and green peanut oil. Oooh…..
5 from 1 vote
Prep Time 30 mins
Total Time 30 mins
Course Dinner
Cuisine American
Servings 4
Calories 576 kcal

Ingredients

For the Georgia peanut sauce:

  • c Georgia creamy peanut butter
  • 2 T green peanut oil
  • 2 T reduced sodium soy sauce
  • 2 T rice vinegar
  • 3 cloves garlic, finely chopped
  • 2 t fish sauce
  • 1 t grated ginger, fresh
  • 4-6 T water (as needed to thin sauce)

For the rainbow veggies salad:

  • 24 ounces butternut squash spirals, frozen (I used Green Giant brand)
  • 1 c small tomatoes, chopped (I like Villagio Marzanos)
  • 1 medium red pepper, chopped small
  • 1 c shredded carrots
  • 1 c mango, chopped (I used a champagne mango)
  • 1 c pineapple, chopped
  • 12 ounces rotisserie chicken breast, shredded
  • 1 c edamame, shelled
  • 1 jalapeno, seeded and chopped (optional for more heat)
  • 2 c baby kale, massaged
  • ¼ c scallions, sliced
  • 1 c shredded red cabbage

For garnish:

  • ¼ c Georgia skinless peanuts, chopped
  • 2 T fresh cilantro, finely chopped

Instructions

To make the Georgia peanut sauce:

  • Whisk all of the Georgia peanut sauce ingredients together, except the water. Add the water a little at a time until the desired consistency is achieved. Set the sauce aside while you prepare the rest of the dish.

To make the rainbow veggies salad:

  • Heat the butternut squash spirals according to the package directions. (I used a microwave for fast preparation.) Divide the squash between dinner plates. (You can also heat the shredded chicken, if desired.)
  • To make the rainbow, add ingredients on top of the bed of squash in the following order: tomatoes, red pepper, carrots, mango, pineapple, chicken, edamame, jalapeno, kale, scallions, and red cabbage. (Watch the video below if you are more of a visual person! I find it relaxing. haha)
  • Drizzle that creamy peanut sauce all over your salads. Ooooooh yes.
  • Garnish your salads with the chopped peanuts and cilantro.
  • I like to give the salad a good stir before eating but some prefer to eat each rainbow layer separately. Either way, I hope you savor the flavors!

Video

Notes


This is a level 2 recipe (transition or weight maintenance). This recipe can easily be customized to fit your taste preferences. Swap out any fruits or veggies you don’t like for the ones that you do. You can also switch protein sources; I think shrimp or tofu would work well here in place of the chicken.
If you need a higher energy meal, doubling up on the peanut sauce will help you meet your goals. You may want to double the recipe for the sauce and set the extra aside. It’s mild but flavorful enough to work well on a variety of dishes that need a little more oomph.

Nutrition

Calories: 576kcal
Keywords chicken, fruits, green peanut oil, healthy, peanut butter, peanuts, rainbow, rainbow veggies, salad, St Patricks Day, vegetables
Did You Make This Recipe?Follow @SummerYuleRDN and let me know!