Ingredients
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 date paste honey, or maple syrup
- 1/3 cup light flavored olive oil or avocado oil
Instructions
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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.
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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.
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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.
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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.
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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!
Nutrition
Calories: 255kcal
Carbohydrates: 21g
Protein: 5g
Fat: 18g
Saturated Fat: 2g
Cholesterol: 0mg
Sodium: 85mg
Potassium: 468mg
Fiber: 3g
Sugar: 6g
Vitamin A: 7820IU
Vitamin C: 64.2mg
Calcium: 76mg
Iron: 2mg