Recipe by Brynie Greisman

Rainbow Salad with Nut Crunch

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Parve Parve
Easy Easy
7-8 Servings


- Tree nuts

Pleasing to the eye and the palate. The onion powder in the dressing and in the nut crunch adds an ever so-subtle flavor that you’re going to love. This salad will become a staple at your Yom Tov table!


Rainbow Salad

  • 2 large carrots, peeled

  • 2 large Persian cucumbers, preferably not peeled

  • 1 medium radish, cut into matchsticks

  • 1–2 cups Beleaves Frozen Cauliflower Florets, defrosted and cut into small pieces (see note)

  • generous handful fresh parsley, chopped (optional)

  • 1/2 cup pomegranate arils

Lemon Vinaigrette

Nut Crunch

  • 1 tablespoon Gefen Olive Oil

  • 1/4 cup sliced almonds

  • 1/4 cup whole hazelnuts

  • 1/4 cup walnut pieces

  • 1/4 cup pecan pieces

  • salt, to taste

  • 1/4 teaspoon onion powder



Place carrots and cucumbers in the food processor and slice thinly. Pour into a medium-sized bowl. Add the radish, cauliflower, parsley, and pomegranate. Mix well. This can be made in advance and stored in a container in the fridge as is.


To prepare the vinaigrette, blend all ingredients together using an immersion blender. This can be done a few days in advance and refrigerated until using.


To prepare the nut crunch, heat oil in a large frying pan. Add nuts, salt, and onion powder and mix. Toast until light brown, stirring often so mixture doesn’t burn. Remove from heat. This can be done way in advance and stored in a container in the fridge or freezer; defrost before using.


It’s best to dress this salad right before serving so the veggies stay crunchy. Sprinkle with nut crunch after mixing the salad and dressing together.


This salad has many options. You can use two different color carrots, if available, for a real pop of color. You can peel your cucumbers, cut them in half lengthwise, and seed them for a super crunchy texture. The salad is delicious without the cauliflower too. The fresh parsley adds a welcome twist, but it’s your choice. I prefer the varied textures of the nuts in the crunch (whole, sliced, pieces). Feel free to adapt to your preference.


Styling and photography by Chay Berger. Food prep by Leah Hamoui.

Rainbow Salad with Nut Crunch

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