Crisp, hidden bites of cranberry sweetness...amongst warm potato and crunchy pecan, all atop a bed of fresh baby kale and sprouts bathed in lemon and olive oil...
A perfect fall salad.
Usually once the weather gets chilly I crave soup and cringe at the thought of a cold salad. This recipe, however, combines comforting warmth with fresh greens giving the ultimate best of both worlds.
1 bunch baby kale, washed
1 cup sunflower sprouts, chopped
3/4 cup dried cranberries
3/4 cup pecans
3 small purple potatoes, chopped
Lemon and olive oil to taste
Put greens together in a big salad bowl. Toss with olive oil and lemon to taste. In a skillet, lightly sauté your chopped potatoes in coconut oil (or cooking oil of your choice). Once they are completely soft and a little crunchy on the outside, add your pecans and lightly sauté for another 2 minutes. Let cool slightly. Add your potato/pecan mix to your salad greens. Top with your cranberries. Mix all together slightly. Eat while still warm. Yum! This is also great to stick the leftovers in the fridge for the next day.
Comment below and let me know if you try any other delicious variations!