This recipe with Cranberries also includes roasted yams, garbanzo beans, pears, red cabbage, and much more. This salad is easy to throw together and it's colorful, healthy, and hearty. It's a Harvest Salad that will delight your family and friends.
Take prepared diced yams and place them on a baking tray. Coat with olive oil, kosher salt, and pepper.
Bake yams for 50 minutes, toss them midway through the baking.
Prepping Vegetables
KaleChop kale into bite-size pieces. To cut the kale fast, I bunch them on my cutting board and then chop them with my knife
CabbageThinly slice red cabbage.
Brussel SproutsPeel outer leaves of the Brussel sprouts and trim off the stem. Then thinly slice the sprouts.
CarrotsPeel carrots and then grate them with a grater.
Dried CranberriesRoughly chop cranberries.
PeanutsRoughly chop peanuts as well.
Bosc PearCore and dice the pear.
Mix Salad
Add all the ingredients to a big bowl and toss. If you want the peanuts and chickpeas to stay crunchy, you can allow everyone to add them to their salads.