Harvest Kale Salad Recipe | Saratoga Olive Oil Co.

Ingredients

• 2 cups Brussel Sprouts, halved
• 1 large Sweet Potato, cubed
• 2 Tbsp + ½ cup SOOC Mushroom & Sage Olive Oil
• ½ tsp SOOC Rosemary Sea Salt
• ¼ tsp Black Pepper
• ½ cup Quinoa
• 1 cup Vegetable Broth
• ¼ cup SOOC Vermont Maple Balsamic
• 1 tsp Dijon Mustard
• 1 tsp Lemon Juice
• ¼ tsp Garlic, minced
• ⅛ tsp ground Cinnamon
• ½ tsp SOOC Bread Dip Seasoning
• 8 cups Kale, stemmed & chopped
• ½ cup dried Cranberries
• ¾ cup Feta Cheese, crumbled
• 1 Gala Apple, cubed
• ¾ cup Pecans, roughly chopped