Bacon Apple Salad with Bacon Vinaigrette
User Reviews
5
8 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
435 kcal
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Course
Main Course
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Cuisine
American
Bacon Apple Salad with Bacon Vinaigrette
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This Bacon Apple Salad with Bacon Vinaigrette is a perfect summertime appetizer or entree. Cook bacon, then set aside the fat. Roast the apple slices, then serve the crumbled bacon and roasted apples over a bed of Tuscan kale. Top with toasted almonds, then toss in homemade Bacon Vinaigrette. Perfect for cookouts, barbecues and fast weeknight dinners!
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Ingredients
Roasted Apples
- 3 honeycrisp apples
- 1 tablespoon bacon fat warm
- black pepper to taste
- ½ teaspoon ground cinnamon
Bacon Vinaigrette
- 6 tablespoons bacon fat warm
- 4 tablespoons apple cider vinegar
- 1 tablespoon grainy mustard
- 3 lices apple about 1/3 of an apple, roasted
- kosher salt to taste
- black pepper to taste
Salad
- 10 oz. Tuscan kale finely shredded
- 4 lices Bacon
- ¼ cup almonds slivered and toasted
Instructions
Roast the Apples
- Preheat the oven to 450°F.
- Using an apple slicer/corer/divider, prepare the apples. Place the apples on a sheet pan.
- Drizzle the bacon fat over the apples, then season with pepper and cinnamon.
- Roast for 10 minutes, then remove from the oven.
- Turn on the broiler.
- While the broiler heats, flip the apples to their other side so that both sides can brown.
- Cook in the broiler for 5 minutes.
- Remove from the oven, and set aside to cool.
Make the Vinaigrette
- In a blender, measure out the bacon fat, vinegar, mustard and the apple slices.
- Pulse until smooth.
- Taste, then season with salt and pepper.
- Pour into a mason jar, and set aside.
Make the Salad
- Place the finely shredded kale into a large glass bowl.
- Pour half the dressing on top of the kale, massaging with your hands.
- Add the crumbled bacon, slivered almonds and apples.
- Drizzle with the rest of the dressing and toss.
- Serve immediately, and enjoy!
Notes
- Because bacon fat will solidify in the refrigerator, consume this salad as quickly as possible.
- However, if you have leftovers, you can heat the salad in the microwave for 20-30 second spurts until the dressing is a regular consistency. (This is what I did, and it worked like a charm. That said, if you don't like warm salads, this isn't something I would recommend.)
- To make this recipe Whole30-compliant, make sure you're using Whole30-approved bacon and mustard.
Nutrition Information
Show Details
Serving
1g
Calories
435kcal
(22%)
Carbohydrates
37g
(12%)
Protein
7g
(14%)
Fat
31g
(48%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
18g
(106%)
Cholesterol
33mg
(11%)
Sodium
368mg
(15%)
Fiber
8g
(32%)
Sugar
24g
(48%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 435kcal | 22% |
| Carbohydrates | 37g | 12% |
| Protein | 7g | 14% |
| Fat | 31g | 48% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 18g | 106% |
| Cholesterol | 33mg | 11% |
| Sodium | 368mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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