Rainbow Veggie Salad with Lemon Vinaigrette
Ingredients
- 2 cups sweet potatoes
diced
- 1 tbsp olive oil
plus sea salt, for potatoes
- 3 cups kale
chopped
- 1 Tbsp olive oil
plus sea salt, for kale
- 2 cups brussels sprouts
shredded
- 2 cups red cabbage
shredded
- 3/4 cups cashews
- 1/3 cup dried tart cherries
no sugar added
- 2 1/2 Tbsp lemon juice
about one lemon
- 1 tsp stone ground mustard
- 1/8-1/4 tsp sea salt
- 1/8 tsp black pepper
- 2 tsp date paste
honey, or maple syrup
- 1/3 cup light flavored olive oil
or avocado oil
Directions
- 1
Preheat your oven to 425 degrees to roast the potatoes. Toss in the olive oil and salt and spread in a single layer on a parchment lined baking sheet. Roast about 25 minutes, until browning and soft.
- 2
Place cashews on a separate baking sheet and roast for the last 6-7 minutes with the potatoes, or until toasty, sprinkle with sea salt if desired.
- 3
Massage the kale in olive oil and salt for about a minute until desired texture is achieved. Toss with the shredded brussels sprouts, cabbage, roasted cashews, cherries, and sweet potatoes.
- 4
For the dressing, place all ingredients in a tall container and blend with an immersion blender until smooth. Alternatively, you can whisk ingredients together in a bowl, streaming the oil in slowly while whisking.
- 5
Toss the salad with the dressing and serve right away or refrigerate until ready to serve. This salad can be prepared and dressed a day ahead of time without a problem. Enjoy!
Rainbow Veggie Salad with Lemon Vinaigrette
Similar Recipes
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving a vibrant, nutrient-rich dish that bursts with flavor and color? This Rainbow Veggie Salad with Lemon Vinaigrette is a showstopper, offering a satisfying crunch and delightful taste that brightens any meal.
This recipe shines because it expertly balances a symphony of textures and flavors. The thoughtful combination of tender sweet potatoes, crisp kale, shredded Brussels sprouts, and red cabbage creates a dynamic base. It's then elevated by the creamy richness of cashews and the bright, tart pop of dried cherries, all harmonized by a zesty lemon vinaigrette.
Prepare for a truly engaging culinary experience where every forkful offers something new. You'll discover a delightful contrast, from the naturally sweet, cooked sweet potatoes to the lively crunch of the raw greens and the satisfying bite of the nuts. The dressing ties everything together with a bright, tangy, and subtly sweet finish. This naturally Paleo, Whole30, and vegan-friendly salad is not only delicious but also incredibly refreshing and satisfying, making it a perfect choice when you crave something wholesome and flavorful.
Customization & Variations
Feel free to make this colorful salad your own. You can easily swap cashews for another favorite nut like walnuts or pecans for a different texture. While dried tart cherries add a unique tang, feel free to experiment with other no-sugar-added dried fruits like cranberries or blueberries. For the vinaigrette, the recipe specifies date paste for sweetness, but honey or maple syrup are excellent alternatives if preferred.
This versatile salad is perfect for picnics, BBQ’s, or any special gathering where you want to impress with a dish that's as beautiful as it is delicious. It's substantial enough to be a meal on its own or makes a fantastic, vibrant side dish.