Rainbow Salad with Lemon Vinaigrette

by | May 20, 2022 | Meals, Recipes

Ingredients for salad

  • 2 cups organic sweet potatoes, diced
  • 1 tbsp organic olive oil
  • Redmond real salt
  • 3 cups organic kale, chopped
  • 1 Tbsp organic olive oil
  • 2 cups organic Brussels sprouts, shredded
  • 2 cups organic red cabbage, shredded
  • 3/4 cups organic cashews or any nuts of your choosing
  • 1/3 cup dried tart organic cherries
Ingredients for dressing
  • 2 1/2 Tbsp organic lemon juice (about one lemon)
  • 1 tsp organic stone ground mustard
  • 1/8-1/4 tsp Redmond real salt
  • 1/8 tsp organic black pepper
  • 2 tsp organic date paste
    • organic honey or organic maple syrup are also great options
  • 1/3 cup organic avocado oil or organic olive oil
  • 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.
  • Place cashews on a separate baking sheet and roast for the last 6-7 minutes with the potatoes, or until toasty, and sprinkle with redmond real salt if desired.
  • 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.
  • For the dressing, place all ingredients in a tall container and blend until smooth.
    • Alternatively, you can whisk ingredients together in a bowl, streaming the oil in slowly.
  • Toss the salad with the dressing and serve or refrigerate until ready to serve. This salad can be prepared and dressed a day ahead of time without a problem. Enjoy!

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