Rainbow Veggie Salad with Lemon Vinaigrette

This veggie salad is packed with color, nutrients, crunch, and flavor! It’s naturally sweet, savory, and goes perfectly with any meal or can be a meal by itself. It’s also great for picnics, BBQ’s, and any special gathering! Paleo, Whole30, and vegan friendly.

Great

% Daily Values based on a 2,000 calorie diet

Step 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.

Step 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.

Step 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.

Step 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.

Step 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!

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