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Sweet Potato Autumn Salad

Dairy-Free | Vegetarian | Thanksgiving

43g31130 mins42
vegetarianketo and paleo friendly


The fusion of sweet potato, apple, spices and nuts in this healthy Autumn salad by @eat.with.kyla is a treat at any time of the day. Serve it up for a hearty lunch or as a side when guests visit. 


  • 3 bags of Fullgreen Riced Sweet Potato
  • 2 Apples cored and diced
  • ¾ cup fresh cranberries*
  • ½ tablespoon Cinnamon 
  • ¼ teaspoon Nutmeg
  • 2 Tbsp Pure Maple Syrup
  • 4 cups of Kale stemmed and ripped into bite size pieces
  • 1 Tablespoon Olive Oil
  • ½ Tablespoon Balsamic Vinegar
  • ½ cup roughly chopped pecans


  • Preheat oven to 400 degrees.
  • Lightly coat a large baking sheet with oil. 
  • In a bowl toss diced apples and cranberries with cinnamon, nutmeg, and syrup. Place the mixture on the baking sheet and put in preheated oven for 20 minutes.
  • While the apples and cranberries are cooking, wash and de-stem kale, rip into bite size pieces. Add the kale to a bowl and massage with a tablespoon of olive oil. Set aside
  • When the apples and cranberries come out of the oven, place them on the side. Using a large skillet, on medium heat, add the Full Green Riced Sweet Potato and gently stir for 2 minutes. Then add in the apple and cranberry mixture for another minute.
  • Get the hot mixture and add it to the bowl of Kale. Also add a pinch of salt, cracked black pepper, balsamic, and pecans. Toss together so the heat can wilt the kale. Enjoy!
  • Note: If you don’t like the tartness of Cranberries, feel free to substitute it for ½ cup of dried cranberries and add it to the end instead.

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Shelf-stable 12 months Vegan certified Gluten free non-gmo certified no added sugar Keto and Paleo friendly proudly made in the USA PBFA member

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