Autumn Harvest Salad with a Twist

Ingredients:

• 1 bunch of kale, chopped

• 1 sweet potato, peeled and diced

• 1/2 cup dried cranberries

• 1/2 cup pecans, chopped

• 1/4 cup Twisted Aged Balsamic Vinegar

• 1/4 cup Blood Orange Olive Oil

• Thinly Sliced Red Onion - to taste

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• Optional: Feta or Goat Cheese

Directions:

1. Preheat oven to 400 degrees F (200 degrees C).

2. Toss sweet potatoes with 1 tablespoon of Blood Orange Olive Oil, salt, and pepper.

3. Roast sweet potatoes for 20 minutes, or until tender.

4. In a large bowl, combine kale, cranberries, pecans, and roasted sweet potatoes.

5. Add in onion and cheese to taste.

6. DRESSING: In a small bowl, whisk together Twisted Aged Balsamic Vinegar, Twisted Olive Blood Orange Extra Virgin Olive Oil, salt, and pepper.

7. Pour dressing over salad and toss to coat.

8. Serve immediately or chill for later.