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Warm Harvest Salad

Kelly Schmidt
Prep Time 10 mins
Cook Time 35 mins
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