Best Kale Salad Recipe
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
404 kcal
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Course
Salad
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Cuisine
North American
Best Kale Salad Recipe
Description
Best Kale Salad Recipe features curly kale torn into bite-sized pieces, tossed with a creamy white balsamic dressing made by whisking vinegar, honey, Dijon mustard, shallot, garlic, and extra virgin olive oil. The salad includes toasted pecans and crispy bacon pieces for crunch and savory flavor. Caramelized onions cooked slowly until soft add a subtle sweetness that complements the tangy dressing. Fresh grated carrot, ripe avocado, and halved cherry tomatoes bring freshness and richness to the mix.
The dressing’s slow emulsification results in a creamy texture that coats the kale well. The combination of crunchy nuts, creamy cheese, soft onions, and fresh vegetables creates a variety of textures in every bite. This salad pairs well with mains or can be served as a stand-alone light meal thanks to the protein from bacon and nuts.
To make the caramelized onions, cooking over medium heat until soft and light brown is important to develop their flavor without burning. The salad should be tossed with dressing and served immediately to maintain brightness and texture.
Ingredients
The Dressing
- 3 tablespoons white balsamic vinegar or sub apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 small shallot very finely minced
- 1 small garlic very finely minced, clove
- ⅓ cup extra virgin olive oil
- salt sea salt, a pinch
- black pepper sea salt, a pinch
The Salad
- ¾ cup pecans toasted
- 4 Bacon strips
- 1 large onion thinly sliced
- 4 packed cups curly kale washed and torn into bite-sized pieces
- 2 tablespoons Boursin cheese can sub goat cheese
- 1 medium carrot grated
- 1 avocado chopped, ripe
- 2 cherry tomato cut in half, handfuls
Instructions
- In a medium-sized bowl whisk the vinegar, honey, dijon mustard, shallot, and garlic. Whisk in the oil in a slow and steady stream. Whisking the oil in slowly will help it to emulsify and become creamy. Season the dressing lightly with a pinch of salt and pepper.
- Cut the bacon into 1-inch pieces and place them in a large frying pan over medium heat. Fry the bacon for 7-8 minutes, or until it is crispy but not burnt. Immediately remove the pan from the heat and, using a slotted spoon, remove the bacon from the pan. Remove all but 1 tablespoon of the bacon fat from the pan.
- Add the thinly sliced onions to the pan. Cook the onions, stirring occasionally, for 10-12 minutes, or until they are quite soft and light brown.
- Add the kale, Boursin cheese, pecans, crispy bacon, caramelized onions, carrot, avocado, and cherry tomatoes to a large bowl. Toss with the dressing and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 404kcal | 20% |
| Carbohydrates | 22g | 7% |
| Protein | 7g | 14% |
| Fat | 34g | 52% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 179mg | 7% |
| Potassium | 669mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 6517IU | 130% |
| Vitamin C | 71mg | 79% |
| Calcium | 104mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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