Rainbow Veggie Salad with Lemon Vinaigrette

Rainbow Veggie Salad with Lemon Vinaigrette

from paleorunningmomma.com
40 min
8 servings

This veggie salad is packed with color, nutrients, crunch, and flavor! It’s naturally sweet, savory, and goes perfectly with any meal or can be a meal by itself. It’s also great for picnics, BBQ’s, and any special gathering! Paleo, Whole30, and vegan friendly.

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. 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. 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. 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. 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. 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!