Rainbow Veggie Salad with Lemon Vinaigrette

INGREDIENTS

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 cup

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 tsp

sea salt

1/8 tsp

black pepper

2 tsp

date paste (honey, or maple syrup)

1/3 cup

light flavored olive oil (or avocado oil)