Rainbow Crunch Paleo Salad

Rainbow Crunch Paleo Salad

Rainbow Crunch Paleo Salad

When I was searching for a paleo friendly salad, I came across this one on the Paleo Running Mama website. It’s absolutely wonderful and bursting with flavor and nutrients!

Thanks to Paleo Running Mama for providing this wonderful recipe!



  •   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  maple syrup
  • 1/3 cup light flavored olive oil


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.

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.

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, 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.

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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