Rainbow Crunch Paleo Salad

When I was searching for a paleo friendly salad, I came across this one on the Paleo Running Mama website. It’s absolutely wonderful and bursting with flavor and nutrients!

Thanks to Paleo Running Mama for providing this wonderful recipe!

Ingredients:

For the salad

  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

DRESSING:

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  maple syrup

1/3 cup light flavored olive oil

Instructions

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!

1/8 tsp black pepper

2 tsp date paste honey, or maple syrup

1/3 cup light flavored olive oil or avocado oil