Sometimes I like to pretend that I eat healthy…

I’m not gonna lie, eating healthy is a daily struggle for me. I have always been somewhat of a “food snob”. But no matter who you are…eating healthy is hard. It’s such a challenge. I commend people that can avoid donuts on a daily basis (what?) or can eat raw veggies for a snack. I truly envy you, I just seem to have no self control :)

SO without further a do…here is a yummy AND healthy meal for you to try. EEEEK, IT’S GUILT FREE! Enjoy all the complex flavors, dimensions and layers of this dish without feeling the bloat or the shame.

makes 2 (hardy) servings

for the salad:
1 large sweet potato, peeled and cubed
1/3 cup fresh cranberries
1/4 cup coconut oil, melted
salt & pepper
4 strips turkey bacon
4 cups kale, torn and stems removed
2 cups cooked quinoa (room temperature or chilled)
2 salmon fillets
salt & pepper
olive oil

for the apple cider sage vinaigrette:
1/2 cup olive oil
1 tablespoon apple cider vinegar
1/4 cup honey
1 teaspoon Dijon
2 tablespoons mayo
1 small clove garlic, minced
2 tablespoons fresh sage, chopped
salt & pepper

1. Toss sweet potatoes, cranberries, salt & pepper and coconut oil on baking sheet; bake at 400 degrees for 30-40 minutes, flipping halfway through
2. Heat 2 tablespoons olive oil in a skillet over medium high heat, cook turkey bacon until crispy, chop and set aside
3. Make the vinaigrette by whisking together all of the ingredients, taste as you go and balance the flavors as you see fit! I didn’t measure so the measurements that you see above are just estimates – always taste as you go!
3. Pat salmon dry with paper towels, season both sides well with salt and pepper
4. In the same skillet add olive oil, cook the salmon over medium high heat cooking a few minutes on each side until slightly crisp
5. Combine sweet potatoes, cranberries, turkey bacon, cooked quinoa, kale and toss with as much/little of the vinaigrette as you want
6. Divide salad between two bowls, top with salmon and additional vinaigrette

This dressing is da bomb y’all. Save it for another day! Heck, I’m sure you have more kale leftover, create your own salad using the veggies that you DO like. Or use those sad lil vegetables that have been sitting in your fridge or on your counter all week long. Make a  kale and quinoa bowl…it’s a thing!