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Kale Apple Salad with Bacon and Creamy Poppy Seed Dressing
This sweet, savory, and flavorful kale apple salad is the perfect autumn side dish!
Prep Time
15 mins
Total Time
15 mins
Servings: 6 people
Calories: 415 kcal
Course:
Side Dish , Salad
Cuisine:
American
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.
Cup of Yum
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
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
% 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.