Rainbow Summer Salad with Pomegranate Vinaigrette is a salad to share with the ones you love! This rainbow summer salad with a pomegranate vinaigrette is refreshing and tasty — a perfect close to the end of pride month! With June being Pride Month, I wanted to include a fundraiser within this post to support the LGBTQ+ community! The Trevor Project is a non-profit organization focused on suicide prevention for the LGBTQ+ youth. To learn more visit TheTrevorProject.org and help spread awareness about the life-saving work they do for the LGBTQ+ youth! Happy Pride!🌈

Rainbow Summer Salad with Pomegranate Vinaigrette

Serves 4

Prep Time 10 minutes

Cook Time 5 minutes

Ingredients:
5 oz mixed greens
10 oz red cherry tomatoes, halved
10 oz yellow cherry tomatoes, halved
2 purple carrots, peeled and then peeled into ribbons
2 orange carrots, peeled and then peeled into ribbons
6 oz blueberries
1/4 cup sliced almonds
4 oz goat cheese, crumbled
fresh dill

Pomegranate Vinaigrette Ingredients:
1/2 cup pomegranate juice
1/4 cup extra virgin olive oil*
2 teaspoons dijon mustard
1/4 teaspoon black pepper
1/4 teaspoon kosher salt

Instructions:

1. In a large salad bowl add mixed greens.

2.  Top with red and yellow tomatoes, purple and orange carrots, blueberries, sliced almonds, crumbled goat cheese, and fresh dill sprigs.

3. Drizzle salad dressing over salad. Toss to combine and serve.

Pomegranate Vinaigrette Instructions:

1. In a mason jar or small bowl add pomegranate juice, extra virgin olive oil, dijon mustard, black pepper, and kosher salt. Shake or whisk to combine.

2. Store in the refrigerator for up to two weeks in an airtight container.

Pro tip:

*When buying extra virgin olive oil check the production date on the back of the bottle. If the production date is more than a year old pass on that bottle. A good olive oil will have been produced within the last year to ensure the olive oil is not rancid.