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Rainbow Lunch Salad + Easy Food Prep

This Rainbow Lunch Salad + Easy Food Prep will keep you on track, while nourishing your body with wholesome food and nutrition!
Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Course: Salad/Lunch
Cuisine: American
Keyword: salad
Servings: 5
Calories: 245kcal
Author: Kaylee Pauley


  • 2-4 bags of greens {I typically go with two bags organic baby spinach and two bags organic mixed greens}
  • 1 butternut squash
  • 2 sweet potatoes
  • 5 eggs
  • 15 brussels sprouts
  • 2 bell peppers
  • 5 Roma tomatoes
  • 1 package green grapes
  • 2 cans garbanzo beans rinsed and drained
  • 1 package light feta cheese cut into 1 ounce cubs (approx 1" x 1")
  • Dressing of Choice
  • Dressing Suggestion: 2 part balsamic vinegar + 2 parts almond milk + 1 part maple syrup + sprinkle of fresh ground pepper makes for a quick, tasty salad dressing!


  • Preheat oven to 400 degrees.
  • Peel and cube butternut squash, spray baking sheet with coconut oil cooking spray, spread cubed squash into single layer on pan and bake for 8 minutes. Remove from oven, flip and bake another 7-8 minutes or until squash is cooked through and tender.
  • Repeat same process with sweet potatoes, but leave the skins for the added vitamins!
  • Add eggs to small pan, bring water to full boil, then remove from heat and let eggs sit in hot water {covered} for 12-15 minutes or until water cools. Peel eggs, running under cool water, and store in air tight container.
  • Once butternut squash and sweet potatoes have cooked, chop brussels sprouts, add to greased baking sheet and bake approx 8-10 minutes, flip and bake another 5 minutes or until edges are brown and sprouts are cooked through.
  • Wash bell peppers, Roma tomatoes, and green grapes, then chop each into smaller pieces and add to separate air tight containers for storage.
  • Rinse and drain both cans of garbanzo beans, add to airtight container for storage.
  • Open package of feta cheese and cut into 1" x 1" cubes, add to small container for storage.
  • To assemble salads, add approx 2 cups spinach and 2 cups mixed greens to large bowl with airtight lid, then add 1 egg, chopped, 1/4 cup cooked butternut squash, 1/4 cup cooked sweet potatoes, 2 tbsp cooked brussels sprouts, 1/4 cup chopped tomatoes, 1/4 cup chopped tomatoes, 1/4 cup green grapes, 1/4 cup garbanzo beans and one cube feta cheese.
  • Add 2 tbsp dressing of choice to small container, I like to make my own or use Trader Joe's Champagne Pear - I try to keep it to about 50 calories for the two tablespoons and select dressings with as few ingredients as possible.
  • Now that you've done all the work, you can quickly assemble a salad each morning, by repeating the process above, and have a nutritious meal to take to work each day!
  • Enjoy!


Nutrition info does NOT include dressing, or any additional toppings.


Serving: 1g | Calories: 245kcal | Carbohydrates: 48g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 486mg | Fiber: 11g | Sugar: 17g