Fall Craisins® Dried Cranberries Salad

Fall Craisins® Dried Cranberries Salad

Fall Craisins® Dried Cranberries Salad
  • Prep Time

    20 minutes
  • Cooking Time

    20 minutes
  • Serving Size

    1 salad


  • For the salad:
  • Craisins® Original Dried Cranberries1/4 cup
  • Kale3 cups
  • Apple cider vinegar1 tablespoon
  • Lemon juice1 tablespoon
  • Organic blueberries1/4 cup
  • Diced and roasted sweet potato1/3 cup
  • Hemp hearts1 tablespoon
  • Almond butter lemon turmeric dressing2 tablespoons
  • For the dressing:
  • Almond butter1/4 cup
  • Water1 cup
  • Lemons2
  • Fresh grated ginger2 tablespoons
  • Turmeric2 teaspoons
  • Maple syrup or dates2 tablespoons
  • Salt1 teaspoon
  • Black pepper1/4 teaspoon
  • Craisins® Original Dried Cranberries front image.

    Featured Product

    Craisins® Original Dried Cranberries


Preheat the oven to 400°F. Massage in 1 tablespoon of apple cider vinegar and 1 tablespoon of lemon juice. Peel and dice the sweet potato and toss with 1 tablespoon of extra virgin olive oil, sea salt, black pepper and bake for 20 minutes at 400°F or until crispy. Blend salad dressing ingredients in a high speed blender until fully combined. Pour into a glass jar, cover with a lid, and refrigerate until you’re ready to use. Place massaged kale in a salad bowl. Top with roasted sweet potatoes, organic blueberries, hemp hearts, Craisins® Dried Cranberries and almond butter turmeric dressing. Toss lightly and enjoy! Recipe copyright Robin Plotnik, WhatRobinEats