My acupuncturist recently reminded me, EAT YOUR RAINBOW!!!!  So I figured I’d make it easy on myself and create a one stop dish to get all of my colors in (with blueberries for dessert to sneak in that one last color!)  I could eat this every day, not only is it beautiful to look at but so satisfying, delicious and simple to make. I reccommend topping with a fried egg or two if you’re into that kind of thing!  I also recommend making extra because having leftovers is always a bonus, and this holds up well to being reheated.  Hope you love!! xx- Sarah

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  • 1 small purple sweet potato, cut into 1.5" pieces
  • 3 heirloom carrots, peeled and cut into 1.5" pieces
  • 5 cherry tomatoes, halved
  • 1/4 small kabocha squash, cut into 5" pieces
  • 1/4 small red onion, thinly sliced
  • Handful of pine nuts, rough chopped
  • large handful of basil, rough chopped
  • hearty pinch of bee pollen
  • Balsamic vinegar
  • Extra Virgin Olive Oil
  • Maldon salt


  • Preheat oven to 400 degrees.
  • Place tomatoes, carrots, kabocha squash, and potatoes on a baking sheet. Coat generously in olive oil. Toss with a bit of sea salt and pepper.
  • Roast for 20 minutes, or until veggies are soft. Check on them often and turn to make sure they're evenly cooking.
  • When roasted veggies are cooked through and soft, place in a serving bowl. Top with red onion, pine nuts, basil and bee pollen. Drizzle lightly with balsamic vinegar (to taste) and sprinkle with Maldon salt. Serve and enjoy!

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Reader Comments

  1. @saltandwind|

    What a beautiful salad! The combination of different types of squash and fresh herbs with the unique addition of bee pollen will be sure to be a crowd pleaser!

  2. Amy|

    This looks delicious! I try to eat the rainbow at every meal. I’ve done this with my twin girls from the beginning and I’m so glad I did! They’re 5-year-olds who enjoy fruits and veggies of every color!