Roasted Sweet Potato & Kale Salad with Candied Pecans & Cranberries

Roasted Sweet Potato & Kale Salad with Candied Pecans & Cranberries (Gluten-Free Recipe Analysis)

Topped with an easy homemade honey lemon vinaigrette, this roasted sweet potato and kale salad with candied pecans and cranberries is perfect for the holiday season.

Full recipe at www.isabeleats.com

Serving

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Compliance

Based on the Gluten-Free way of eating preset. View more Gluten-Free recipes.

468g

Ingredients

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6 cups chopped kale

6 cup (126g) Kale, Raw

126g
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2 tbsp dried cranberries

2 tbsp (20g) Dried Cranberries

20g

Ingredients

CRANBERRIES, SUGAR, CHERRY JUICE CONCENTRATE, CITRIC ACID, NATURAL FLAVOR, ELDERBERRY JUICE CONCENTRATE (FOR COLOR).

May not be a complete representation of the selected category.

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1 large sweet potato (peeled & diced)

1 medium (151g) Sweet Potato, Cooked, Boiled, Without Skin

151g
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1 tbsp olive oil

1 tbsp (14g) Oil, Olive, Salad Or Cooking

14g
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1/4 tsp Pinch of salt

0.5 g (0.5g) Salt, Table

0.5g
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1/4 tsp pepper

0.25 tsp (0.57g) Spices, Pepper, Black

0.57g
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1/2 cup pecan halves

0.5 cup (55g) Nuts, Pecans

55g
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2 tbsp cane sugar

2 tbsp (24g) Raw Cane Sugar

24g

Ingredients

RAW CANE SUGAR.

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1/2 tbsp butter

0.5 tbsp (7.1g) Butter, Salted

7.1g
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2 tbsp olive oil

2 tbsp (27g) Oil, Olive, Salad Or Cooking

27g
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1 tbsp honey

1 tbsp (21g) Honey

21g
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1 tbsp lemon juice

1 tbsp (15g) Lemon Juice, Raw

15g
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1 tsp apple cider vinegar

1 tsp (5g) Vinegar, Cider

5g
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1/4 tsp Salt

0.25 tsp (1.5g) Salt, Table

1.5g
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1/4 tsp pepper to taste

0.25 tsp (0.57g) Spices, Pepper, Black

0.57g