Kale Cranberry Pecan Salad

By Linda Wagner December 15, 2014

Here is a VERY simple hearty fall salad that is filling enough to have as a meal and pretty enough to serve at your holiday table!

-1 head of kale, ripped into small pieces
-2 large sweet potatoes, diced & Roasted – I used a bag of pre-cut sweet potatoes from Trader Joes and roasted in the oven at 350 until brown.
-1 large avocado cut into slices
-1/2 dried cranberries
-1/2 cup fresh cranberries as garnish – these are optional as they are used purely for looks, don’t eat them, they are extremely bitter!!
-1/2 cup pecans – you could also use slivered almonds or pumpkin seeds or a combination of all three!
-Raspberry vinaigrette – I used store bought.

In a large bowl layer all ingredients and drizzle liberally with dressing. That’s it! This salad looks fancy but it’s actually so easy to make! Have it the day after thanksgiving and add shredded turkey on top! Delish!

*This recipe will serve 2 people as a dinner salad and 4 people as a side salad.

*This post was originally published on www.lindawagner.net. Be sure to visit Linda’s site for more great recipes and tips!

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