Antioxidant Glow Salad Recipe - J. Cathell

Antioxidant Glow Salad Recipe

Antioxidant Glow Salad Recipe

If you’re like me, you’re always looking for ways to get your skin glowing. A few years back I was taught more about the health benefits to eatings a more well balanced clean diet. I found out just how much I could benefit from increasing these colorful vegetables when I started noticing that my skin was consistently in better condition. That’s why I decided to create a antioxidant glow salad recipe! It’s easy, quick and my entire family loves it.

Articles like this are extremely helpful to get a quick look at the benefits of this antioxidant packed salad. The big takeaway from it all- try to eat every color of the rainbow each day! This salad makes it easy to do so, and the dressing is a lemony dijon to top it all off. As mentioned in the recipe, I like to add a protein on top. This could be as easy as rotisserie chicken you pick up at the store, or grilled skirt steak. In fact, I thought this recipe looked fantastic.

If you find that there is a vegetable you don’t particularly care for, swap it out for something of similar color. Depending on the season, you could go more fruit forward and swap in strawberries and blueberries or pears. Blue cheese would be a delicious alternative to feta. It really is easy, just remember to eat the rainbow! If you make it, send me a picture!


Antioxidant Glow Salad Recipe

  • Author: Jess Cathell


  • tomatoes, cherry
  • 1/2 bell pepper, yellow + red
  • 2 carrots, sliced
  • 5 radishes, sliced
  • 3 green onions, sliced
  • 1/2 purple cabbage , thinly sliced
  • spinach
  • feta
  • pine nuts, toasted


  • 1 T dijon
  • 1 T honey
  • juice of a lemon
  • 1 C extra virgin olive oil
  • 2 garlic cloves
  • salt + pepper


Begin by toasting pine nuts over medium heat with a dash of olive oil. Watch them closely so they don’t burn (this happens quickly!). Next, prep all of your vegetables. I chose to layer the vegetables in a trifle dish, but this can just as easily be made on a platter or bowl. Simply combine vegetables and top with crumbled feta and toasted pine nuts. Set aside and make the dressing by mixing all ingredients together.. I occasionally make this meal ahead of time but leave off the dressing until you are ready to eat! Top with a protein of your choice. My kids love this with grilled chicken.

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