Kale Apple Salad with Bacon and Creamy Poppy Seed Dressing
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Kale Apple Salad with Bacon and Creamy Poppy Seed Dressing
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This sweet, savory, and flavorful kale apple salad is the perfect autumn side dish!
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Ingredients
FOR THE DRESSING
- ¾ cup mayonnaise
- ¼ cup buttermilk (or sub with whole milk)
- ¼ cup sugar
- ¼ cup apple cider vinegar
- 2 teaspoons poppy seeds
- ½ teaspoon dry mustard powder
- ¼ teaspoon kosher salt
- ground black pepper, to taste
FOR THE SALAD
- 8 cups stemmed, chopped kale (from 1 large bunch)
- 2 medium Honeycrisp apples, unpeeled and thinly sliced
- 4 ounces crumbled Feta cheese (or sub with diced sharp cheddar, goat cheese, or blue cheese)
- 4 lices hickory smoked maple bacon, cooked until crisp and chopped or crumbled
Instructions
MAKE THE DRESSING
- Whisk together all of the dressing ingredients. Taste and season with additional salt and pepper, if desired. Store in a jar or other airtight container in the fridge for up to 1 week.
ASSEMBLE THE SALAD
- Toss together the kale and about 3 tablespoons of the dressing in a large bowl. Using your hands, gently massage the kale for a minute or two, until it’s well coated in the dressing and slightly tender. Transfer to a large serving platter or serving bowl.
- Top with apples, cheese, and bacon. Serve with remaining dressing.
Notes
- Instead of kale, substitute with romaine lettuce, mixed baby greens, baby spinach, or another type of salad greens. Even a shaved Brussels sprouts salad would be great!
- Swap out the Honeycrisp apple for a different apple variety. You can also use a pear or pomegranate seeds instead.
- Pecans, walnuts, almonds, pumpkin seeds, or sunflower seeds are all great additions to the salad. Use toasted, salted nuts or seeds for the best flavor.
- Add dried cranberries, raisins, chopped dates, or dried cherries.
- Substitute gouda cheese, goat cheese, sharp cheddar cheese, shaved parmesan cheese, or gorgonzola cheese for the feta.
- Add about a tablespoon of dijon mustard in lieu of the ground mustard.
- Red onions or roasted butternut squash would also be great additions to this fall salad.
Nutrition Information
Show Details
Serving
1/8 of the salad and dressing
Calories
415kcal
(21%)
Carbohydrates
23g
(8%)
Protein
8g
(16%)
Fat
33g
(51%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
15g
Monounsaturated Fat
8g
Trans Fat
0.1g
Cholesterol
39mg
(13%)
Sodium
647mg
(27%)
Potassium
457mg
(13%)
Fiber
6g
(24%)
Sugar
16g
(32%)
Vitamin A
9077IU
(182%)
Vitamin C
86mg
(96%)
Calcium
368mg
(37%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Serving | 1/8 of the salad and dressing | |
| Calories | 415kcal | 21% |
| Carbohydrates | 23g | 8% |
| Protein | 8g | 16% |
| Fat | 33g | 51% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 15g | 88% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 39mg | 13% |
| Sodium | 647mg | 27% |
| Potassium | 457mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 16g | 32% |
| Vitamin A | 9077IU | 182% |
| Vitamin C | 86mg | 96% |
| Calcium | 368mg | 37% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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