This warm kale salad showcases bacon, shallots, roasted red peppers, and walnuts dressed in a white balsamic vinaigrette.

Gallery

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Honey Dijon Vinaigrette:
Salad:

Directions

Instructions Checklist
  • Whisk olive oil, balsamic vinegar, mustard, honey, salt, black pepper, and red pepper flakes together to make the vinaigrette.

    Advertisement
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Reserve 3 tablespoons bacon fat in the skillet.

  • Cook shallots in the bacon fat until golden, 3 to 4 minutes. Drain on a paper towel.

  • Add kale and red peppers to the skillet and saute until warmed through but not wilted, 2 to 3 minutes. Season with salt and pepper. Add garlic; cook and stir until fragrant, about 30 seconds.

  • Place kale, red peppers, and garlic in a serving bowl. Top with the vinaigrette, diced bacon, shallots, walnuts, and Parmesan cheese.

Cook's Note:

Add mushrooms and tomatoes if desired.

Nutrition Facts

406 calories; protein 12.5g 25% DV; carbohydrates 15.6g 5% DV; fat 33.5g 52% DV; cholesterol 26.4mg 9% DV; sodium 1007mg 40% DV. Full Nutrition
Advertisement
Advertisement