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 of sweet potatoes, diced
  • 1 tablespoon of olive oil, plus sea salt for potatoes
  • 3 cups of kale, chopped
  • 1 tablespoon of olive oil, plus sea salt for kale
  • 2 cups of brussels sprouts, shredded
  • 2 cups of red cabbage, shredded
  • 3/4 cups of cashews
  • 1/3 cup of dried tart cherries, no sugar added


  • 2 1/2 tablespoons of lemon juice (about one lemon)
  • 1 teaspoon of stone-ground mustard
  • 1/8-1/4 teaspoon of sea salt
  • 1/8 teaspoon of black pepper
  • 2 teaspoons of maple syrup
  • 1/3 cup of light flavored olive oil


  1. Preheat your oven to 425 degrees to roast the potatoes.
  2. Toss in the olive oil and salt and spread in a single layer on a parchment-lined baking sheet. Roast for about 25 minutes, until browning and soft.
  3. Place the 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.
  4. Massage the kale in the olive oil and salt for about a minute until the desired texture is achieved.
  5. Toss with the shredded brussels sprouts, cabbage, roasted cashews, cherries and sweet potatoes.
  6. 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.
  7. 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.
  8. Enjoy!

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Lesley Wolman

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