5 from 5 votes
Overhead, landscape shot of Warm Kale Salad topped with bacon, shallots, roasted red peppers and shredded parmesan cheese in a large serving bowl with a small jar of Honey Dijon Vinaigrette, ramekin of crushed pepper flakes and a pale purple linen arranged around the bowl.
Warm Kale Salad with Honey-Dijon Vinaigrette
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
This warm kale salad is loaded with delicious toppings and a sweet, savory, and tart vinaigrette. It is perfect for the kale newbie or vet alike!
Course: Salad
Cuisine: American
Keyword: bacon, dijon, Healthy, honey, kale, parmesan, red peppers, vinaigrette, warm
Servings: 4
Calories: 770 kcal
  • 12 strips Bacon - diced
  • 4 large Shallots – peeled, sliced into thin rings, and separated
  • 3 Roasted Red Peppers – medium diced
  • 2 large Cloves Garlic - minced
  • 12 packed Cups Kale – washed, dried, stems removed & chopped
  • ½ Cup Walnuts
  • ½ Cup Parmesan Cheese – grated
  • Salt and Pepper , to taste
Honey Dijon Vinaigrette
  • 4 tsp Dijon Mustard
  • 2 ½ tsp Honey
  • 2 TBS White Balsamic Vinegar (can substitute apple cider vinegar)
  • ½ Cup Extra Virgin Olive Oil
  • ¼ tsp Crushed Red Pepper Flakes
  • ½ tsp each: Sea Salt and Cracked Black Pepper , or more to taste
Optional Add-ins: Sliced Mushrooms, Diced Tomatoes, Pomegranate Arils, Microgreens
  1. Make the salad: Place a large skillet over medium heat and add the bacon. Cook to desired crispiness and transfer to a paper towel lined plate, reserving 3 tablespoons of the bacon drippings in the pan and discarding the rest*.  Set the bacon aside.
  2. Turn heat up to medium high. Add the shallots to the skillet with the bacon drippings. Fry until golden in color, stirring constantly, about 3 minutes. Remove with a slotted spoon to a paper towel lined plate. Season with salt and pepper. Set aside.
  3. Reduce heat to medium. Add the kale to the skillet and season with salt and pepper, to taste. Sauté, tossing, until kale is warm and deep green in color, but not yet wilted, about 2-3 minutes. Add the garlic and roasted red peppers.  Continue to sauté until fragrant, an additional 30 seconds to 1 minute. Taste and adjust for seasoning.

  4. Make the vinaigrette: whisk together all ingredients in a small bowl or place them in a container with a tight fitting lid and shake until well incorporated. Taste and adjust for seasoning.
  5. Assemble: Transfer the warm kale salad to serving plates or a salad serving bowl. Top with walnuts, bacon, crispy shallots and parmesan cheese. Serve with Honey-Dijon Vinaigrette.
Recipe Notes

Serves: 6 as a side salad; 3 as an entree

*I used prewashed, de-stemmed, bagged Kale. This can be found along with the other bagged lettuce in your produce isle. If you are using the heads of kale, you will need about 2 large bunches.

*I never discard my bacon drippings. I place mine in a container with a tight fitting lid and keep it stored in the refrigerator. Use it in place of butter or oil when sautéing for additional flavor.

*inspired by chow.com and iowagirleats.com

Nutrition Facts
Warm Kale Salad with Honey-Dijon Vinaigrette
Amount Per Serving
Calories 770 Calories from Fat 684
% Daily Value*
Fat 76g117%
Saturated Fat 19g119%
Cholesterol 62mg21%
Sodium 1093mg48%
Potassium 270mg8%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 1g1%
Protein 15g30%
Vitamin A 565IU11%
Vitamin C 16.5mg20%
Calcium 184mg18%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.