This is the perfect salad for a colorful lunch to be prepared right away or the day before. This rainbow veggie salad is paired perfectly with a zesty lemon vinaigrette that tops it into the best salad ever!

Ingredients:

2 cups sweet potatoes, diced
1 tbsp olive oil
3 cups kale, chopped
2 cups brussels sprouts, shredded
2 cups red cabbage, shredded
3/4 cups cashews
1/3 cup dried tart cherries
Sea salt to taste
Dressing:
2 1/2 tbsp of lemon juice
1 tsp ground mustard
1/4 tsp of sea salt
1/8 tsp of black pepper
2 tsp of maple syrup
1/3 cup of olive oil or avocado oil

Instructions

Preheat your oven to 425 degrees
Toss the potatoes in olive oil and salt, then spread in a single layer on a parchment-lined baking sheet.
Roast for 25 minutes, until browned and soft
Place cashews on a separate baking sheet and roast for the last 6-7 minutes or until toasty; sprinkle with sea salt if desired.
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.
For the dressing, whisk ingredients together in a bowl, streaming the oil in slowly while whisking.
Toss the salad with the dressing and serve right away or refrigerate until ready to serve.
Enjoy!