The combination of flavors and textures in this salad is unique and absolutely delicious. If you’re uncertain about serving raw sweet potatoes, don’t be; they’re wonderfully sweet and mellow, much like carrots.
Special Diets:
Ingredients
Method
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.
Nutritional Info
Serving Size
Calories
90
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.