October Recipe of the Month

Ingedients: 

1- 16oz bag of Kale 

2- Medium Sweet Potatoes, peeled and Cubed, Roasted

1/4 Cup Craisins 

1/4 Cup Chopped Pecans 

1/4 Cup of Feta 

1 tsp of Cinnamon 

1/2 tsp of salt

1/4 Cup of Rosemary Infused Olive Oil 

1/4 Cup of Red Apple Balsamic Vinegar 

1 tsp of Honey 

 

Directions 

1. Pour the Red Apple Balsamic Vinegar into a saucepan with the honey. Bring to a boil then turn the heat to low for 10-12 minutes until the consistency is like syrup. Let cool. 
2. Toss sweet potatoes in Rosemary Olive Oil, sprinkle with cinnamon and salt. Roast at 425° for 20-25 minutes until lightly browned. Set aside and let cool. 
3. Tear kale into small pieces & remove stems. Put in a large bowl and pour the rest of the Rosemary Olive Oil over the kale and work the oil into the kale with your hands for 10 minutes. 
4. Add sweet potatoes, feta, craisins, and pour Red Apple reduction over the entire salad right before serving.