Kale Apple Salad with Bacon and Cheddar
User Reviews
5
Kale Apple Salad with Bacon and Cheddar
Description
The salad starts by removing kale leaves from the stem, chopping finely, and then massaging them with a small amount of oil and salt to soften and brighten the leaves. The dressing blends avocado oil, fresh lemon juice, pure maple syrup, minced garlic, and seasoning for a lively and nuanced finish. Bacon is cooked to crispness and crumbled, providing savory contrast against the fresh, juicy apple cubes and crunchy almonds. Cheddar cheese adds richness and sharpness with each bite.
Serving this salad as a side complements hearty mains well, while adjusting portion size can make it a light meal. The variety of textures and flavors ensures the kale becomes more accessible and enjoyable with each forkful. The lemon dressing helps balance the richness of bacon and cheese and sweetens the bitterness of the kale.
For vegetarians, bacon substitutions like plant-based bacon bits or tempeh bacon offer similar texture and smokiness. Adding dried cranberries introduces a sweet note, and candied nuts can complement the savory-sweet profile. The salad keeps well, and massaged kale holds texture better than raw when prepared ahead.
Ingredients
- 4 cups curly kale chopped
- 1/8-1/4 tsp avocado oil (or olive oil)
- salt pinch
- 3-4 lices Bacon (see notes for vegetarian options)
- ¼ cup almonds toasted, roasted, or regular, sliced
- 2-3 oz cheddar cheese sharp
- 1 apple fuji is another tasty option!, honeycrisp, medium
FRESH LEMON DRESSING
- 2 TBSP avocado oil
- 2 TBSP lemon fresh-squeezed juice
- 1-2 TBSP pure maple syrup to sweeten dressing to taste
- ⅛ tsp salt
- ⅛ tsp black pepper
- 1 garlic peeled and minced, small clove
Instructions
- To transform curly kale leaves into silky, tender salad greens, let's massage our kale! After washing and drying, start by removing the leaves from the stem. Finely chop the leaves and measure out 4 cups of kale. Add to a large bowl with 1/8-1/4 tsp oil and a teeny tiny pinch of salt. Massage oil into leaves until tender and vibrant green.
- Next whisk togehter dressing ingredients. Sample and adjust salt/pepper/maple syrup to taste if needed. Set aside.
- Cook bacon until via preferred method until crispy or grab your favorite vegetarian alternative. I like to coarsely chop mine then saute in a frying pan until nice and crisp, then allow it to try between paper towels while I prep the salad. If cooking in strips, crumble once cooled.
- Next coarsely chop your sliced almonds (or leave whole for more texture), cube cheese into small fork-friendly bites (approx. 1/2 inch cubes), and finely dice apple.
- Add almonds, cheese, and apple to the kale. Whisk dressing once more before adding to salad. Toss to coat and top with bacon. Enjoy!
Notes
- This recipe makes 4 side salads or 2 large portions as a main dish.
- Vegetarian options include plant-based bacon bits or smokey tempeh bacon, and dried cranberries can replace bacon.
- Candied walnuts or pecans add a sweet-savory contrast if desired.
- Nutritional estimates depend on ingredient variations and can be adjusted accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 20g | 7% |
| Protein | 12g | 24% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 26mg | 9% |
| Sodium | 297mg | 12% |
| Potassium | 540mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 6860IU | 137% |
| Vitamin C | 86mg | 96% |
| Calcium | 250mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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