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
Instructions
- 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!
Recent Comments