Celebrating 29 years of type 1 diabetes today!

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

Kelly Schmidt
Prep Time 10 minutes
Cook Time 35 minutes
Course Main Course
Cuisine American
Servings 2


  • 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


  • Start by preheating your oven to 425F. Line a large baking sheet with parchment paper.
  • Toss together sweet potato with oil, salt, and bake for 35 minutes.
  • Cook the bacon
  • While baking, prepare the vinaigrette by mixing all ingredients together. 
  • 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.
  • Layer on apples, white beans, sweet potatoes, goat cheese, bacon, pecans, and cranberries. 
  • Enjoy!


Keyword High fiber, whole30