Rainbow Salad
As the days get warmer, diets change, and creativity in the kitchen gets a little easier. Since it’s national salad month this May, we wanted to share our favorite healthy dish, packed with nutrients to have you jumping into the summer months filled with energy and enthusiasm.
The Rainbow Salad
Crunchy, colorful, nutritious – just like a great salad should be!
What you need:
For The Salad:
- 2 cups diced sweet potatoes
- 2 tbsp olive oil
- Some sea salt
- 3 cups of chopped kale
- 2 cups shredded brussels sprouts
- 2 cups shredded red cabbage
- Cashews
- Tart cherries or dried cranberries (no added sugar for either option)
For The Dressing:
- Juice of one lemon
- Tsp mustard (I like ground mustard)
- Pinch sea salt
- Pinch black pepper
- 2 tsp honey (can use maple syrup or another natural sweetener)
How to make it:
- Preheat your oven to about 425. Toss your sweet potatoes in 1 tablespoon olive oil and a sprinkle of sea salt. Place on a baking tray with some parchment paper, roast for about 25 minutes (or until soft and browned)
- Spread cashews on another sheet. Roast for 7 minutes. May season if preferred.
- Toss the kale in 1 tablespoon olive oil and a sprinkle of salt. Massage the leaves to soften their texture. Add the kale to the Brussel sprouts, cabbage, roasted cashews, sweet potato, and cherries/cranberries.
- Let’s make the dressing. Place all ingredients in a container, and blend until smooth. If you don’t have a blender, don’t worry – you can whisk it together just fine.
- Make sure you add the oil gradually if you take this method. Toss the salad in the dressing.
- Serve immediately.
- You can keep this salad up to a day. However, after that, the leaves will start to wilt. Alternatively, you can add the dressing as you eat it so that the other aspects last a little longer.
- Enjoy the summer rainbow salad outdoors for the maximum summer experience