Rainbow Veggie Salad with Lemon Vinaigrette
Enjoy a vibrant Rainbow Veggie Salad with Lemon Vinaigrette that’s packed with flavor and nutrients. Try it today!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 425°F.
- Toss sweet potatoes with olive oil and sea salt; roast on a parchment-lined baking sheet for about 25 minutes until tender.
- Roast cashews for the last 6–7 minutes until golden brown.
- In a mixing bowl, massage kale with olive oil and sea salt until softened.
- Combine massaged kale with Brussels sprouts, red cabbage, roasted sweet potatoes, cashews, and dried cherries in the bowl.
- For the dressing, blend lemon juice, mustard, salt, pepper, date paste, and olive oil until smooth; toss with the salad before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 290
- Sugar: 9g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg