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

$24.99

Kefi Life® Extra Virgin Olive Oil 500 mL bottle is cold extracted from 100% Koroneiki olives grown and harvested in the Kalamata region of Southern Peloponnese, Greece. Kefi L!fe EVOO is packed with antioxidants, polyphenols and flavor.

It is characterized by its aromas of green grass, artichoke, and sweet almond with a mild peppery finish.

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