Fall Kale Salad

BAKED INGREDIENTS

• 2 cups diced sweet potato cut into small cubes

• 1 can white beans - drained and patted dry

• 1 tablespoon Kefi L!fe EVOO

• 1 teaspoon salt adjust to your saltiness preference

• 1 teaspoon dried thyme

• ¼ teaspoon black pepper

• 1 teaspoon garlic powder

• ½ tablespoon maple syrup

DRESSING

• ⅓ cup Kefi L!fe EVOO

• ¼ cup apple cider vinegar

• 3 tablespoons pumpkin puree

• 1 clove garlic - grated

• 1 tablespoon maple syrup

OTHER INGREDIENTS

• 1 bunch finely chopped kale (I like dino kale but any works)

• 1 apple diced into tiny cubes

• 1 bunch radishes - finely chopped

• 2 bell peppers - finely chopped

• 1 cup grated parmesan or other hard cheese optional

DIRECTIONS

1. Preheat oven to 400 degrees.

2. Add sweet potatoes and beans to a bowl. Toss with the rest of the ingredients under the roasted section.

3. Bake sweet potatoes and beans for 30-35 minutes.

4. Add all dressing ingredients to a bowl or jar and mix until combined.

5. Add cooked sweet potatoes and beans to a bowl with the rest of the salad ingredients. Pour over dressing and toss to combine.

This delicious recipe comes to us from Avocado Skillet — check out her page for more pro tips & delicious recipes!

Kefi Life® Extra Virgin Olive Oil

$19.95