Raw Sweet Potato and Cranberry Salad
- 1/2 cup raw cashews
- 1/3 cup dried cranberries (sweetened with juice)
- 1/4 teaspoon plus 1/8 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 2/3 cup fresh or frozen cranberries (do not thaw)
- 1 medium (3/4-pound) sweet potato peeled
- 4 cups baby arugula or small watercress sprigs
- 3 inner celery stalks thinly sliced, leaves reserved
Combine cashews, dried cranberries and 3/4 cup warm water in a blender. Let sit for 1 hour to soften.
Add salt and pepper and blend until very smooth, scraping down sides of blender container as needed and adding more warm water 1 tablespoon at a time if necessary. Cover and refrigerate dressing until ready to use.
Meanwhile, place cranberries in a food processor and pulse until chopped but not puréed. Transfer to a large bowl.
Fit the food processor with the shredding disk, cut sweet potato as needed to fit through the feed tube and shred potato. (Alternatively, shred potato on the large holes of a box grater.)
Transfer potato to the bowl with cranberries.
Add arugula and sliced celery. (Salad can be made to this point up to 1 day ahead; cover and refrigerate.)
Just before serving, pour cashew dressing over salad and toss until well coated.
Chop reserved celery leaves and sprinkle over the top.
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- 1/2 cup raw cashews
- 1/3 cup dried cranberries (sweetened with juice)
- 1/4 teaspoon plus 1/8 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 2/3 cup fresh or frozen cranberries (do not thaw)
- 1 medium (3/4-pound) sweet potato peeled
- 4 cups baby arugula or small watercress sprigs
- 3 inner celery stalks thinly sliced, leaves reserved