Panzanella Kale Salad With Apples, Bacon, And Cheese Vinaigrette
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6
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Calories
151 kcal
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Course
Main Course
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Cuisine
American
Panzanella Kale Salad With Apples, Bacon, And Cheese Vinaigrette
Description
This salad starts by grilling bread cubes lightly oiled until crunchy and charred, providing a robust base with a smoky edge. Red onion is grilled separately in a basket until lightly charred for mild sweetness and texture. Turkey bacon is cooked in a pan until crispy and sliced thinly, contributing smoky and savory flavor.
Chopped kale and diced apples are combined with the grilled bread, onions, and bacon slices in a large bowl. The dressing is prepared by blending finely grated Jarlsberg cheese with olive oil, hickory-flavored liquid smoke, maple syrup, yellow mustard, apple cider vinegar, minced garlic, salt, and black pepper until smooth and creamy.
The dressing is poured over the salad and tossed thoroughly to coat all ingredients in a rich, smoky, and lightly sweet cheese vinaigrette. The mix of crunchy bread, crisp apples, tender kale, and smoky bacon, paired with the creamy, flavorful dressing, offers a satisfying and multidimensional salad experience.
Ingredients
For the Salad:
- 4 cups bread packed, cubed, crusty
- olive oil for drizzling
- 1 1/3 cups red onion roughly chopped
- 4 turkey bacon strips
- 5-6 cups kale roughly chopped
- 2 cups apple diced, about 1 large apple
For the Dressing:
- 1/2 cup Jarlsberg cheese finely grated, light
- 5 teaspoons olive oil
- 1 1/4 teaspoons liquid smoke hickory flavor
- 5 teaspoons maple syrup
- 4 teaspoons mustard yellow
- 4 teaspoons apple cider vinegar
- 1/2 tablespoon garlic minced
- salt to taste
- black pepper to taste
Instructions
- Preheat your grill to medium and place the bread in a large bowl. Lightly drizzle the bread with olive oil and toss so that it coats the cubes.
- Grill the bread until lightly charred and crunchy, about 1 1/2 minutes. Watch it closely to ensure it doesn't burn. Then flip and cook the other side until crunchy. Place into a bowl and set aside.
- Place a grill basket on the grill and add in the chopped red onion. Cook until lightly charred, stirring every so often.
- While the red onion cooks, heat a large pan on medium high heat and spray it with cooking spray. Cook the bacon strips until golden brown and crispy, about 1-3 minutes per side. Transfer to a paper towel to remove any excess fat, and cut into thin slices.
- Place the kale and diced apples into a large serving bowl. Then, add in the cubed bread, red onion, and bacon slices. Toss to evenly distribute.
- To make the dressing, place all the ingredients in a small food processor and blend until smooth and creamy.
- Pour the dressing over the salad and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 9mg | 3% |
| Sodium | 264mg | 11% |
| Potassium | 214mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 1774IU | 35% |
| Vitamin C | 21mg | 23% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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