I celebrated 37 years of life when this picture was taken, but more importantly, I am beaming with joy as it was also my diabetes diagnosis anniversary. Twenty-nine years and no complications. Plenty to celebrate, including this nutritious meal.
Warm Harvest Salad
- 4 cups shredded kale ((or kale, cabbage, shaved Brussel sprout blend))
- 1 small granny smith apple, diced
- 1/2 cup cannelli beans, drained, rinsed
- 4 ounce goat cheese (optional – omit for whole30)
- 1/2 cup pecans, chopped
- 1/2 cup freeze-dried cranberries (shopkarensnaturals.com)
- 3 tbsp Balsamic Vinaigrette (add more or less, to taste)
- 1 ea sweet potato, about 3 cups, diced into cubes (use avocado oil and sea salt for baking the potato)
- 3 strips uncurred bacon
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Start by preheating your oven to 425F. Line a large baking sheet with parchment paper.
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Toss together sweet potato with oil, salt, and bake for 35 minutes.
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Cook the bacon
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While baking, prepare the vinaigrette by mixing all ingredients together.
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Add vinaigrette to kale and toss till full coated. Let sit for at least 15 minutes. I use my hands to massage the kale and break down the leaves.
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Layer on apples, white beans, sweet potatoes, goat cheese, bacon, pecans, and cranberries.
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Enjoy!
