Kale Warm Salad
If you’re looking for a hearty and delicious veg-centric entrée, this Warm Kale Salad is just what the flavor doctor ordered. Featuring crispy bacon, piquant shallots, sweet roasted red peppers, and the most lick-the-bowl-tasty honey dijon vinaigrette, this wilted kale salad is nutritious, delicious, and the perfect way to introduce your family to this lovely leafy green.Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Equipment
- 1 Small Bowl (for the honey dijon vinaigrette dressing)
- 1 large skillet (for cooking kale and other components of the salad)
Ingredients
Warm Kale Salad:
- 12 strips Bacon - diced
- 4 large Shallots – peeled, sliced into thin rings, and separated
- 3 whole Roasted Red Peppers – medium diced
- 2 large Cloves Garlic - minced
- 12 packed Cups Fresh Kale – washed, dried, stems removed & chopped
- ½ Cup Walnuts - roasted and salted
- ½ Cup Parmesan Cheese – grated
- Salt and Pepper - to taste
- Optional Mix-ins: Sliced Mushrooms, Halved Cherry Tomatoes, Pomegranate Arils, Microgreens
Honey Dijon Vinaigrette:
- 4 tsp Dijon Mustard
- 2 ½ tsp Honey
- 2 TBS White Balsamic Vinegar (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
Instructions
- Make the vinaigrette: In a small bowl or container with a tight fitting lid, combine the dijon mustard, honey, balsamic, olive oil, red pepper flakes, salt and pepper. Whisk or shake vigorously until completely emulsified and combined. Taste and adjust the dressing for seasoning as you see fit - adding more honey for sweetness, vinegar for tang, oil for richness, and salt for overall flavor. Set aside.
- Crisp the Bacon - optional: 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. (SEE NOTES)
- Cook Shallots: Turn heat up to medium-high. Add the shallots to the skillet with the bacon drippings. Fry, stirring constantly, until golden in color, about 3 minutes. Remove with a slotted spoon to the paper towel-lined plate with the bacon. Season the shallots with salt and pepper. Set the plate aside.
- Cook Kale: Reduce the heat to medium and add the kale to the skillet. Season with salt and pepper - to taste. Sauté, tossing gently, until the kale is warm and deep green in color, but not yet wilted, about 2-3 minutes. Add the garlic and roasted red peppers to the skillet with the kale. Continue to sauté and toss until the garlic is fragrant, about 45 seconds to 1 minute. Taste the kale and adjust for seasoning.
- Assemble the salad: Transfer the warm kale salad to a large salad bowl. Toss with just enough of the vinaigrette to moisten the kale leaves. Top with the crisp bacon and shallots, roasted walnuts, and parmesan cheese.
- Serve warm with the remaining dressing on the side. Enjoy!
Notes
Serves: 6 as a side salad; 3 as an entree
- Kale: I used pre-washed, 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.
- Bacon Fat: 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.
Nutrition
Calories: 469kcal Carbohydrates: 9g Protein: 11g Fat: 44g Saturated Fat: 10g Polyunsaturated Fat: 9g Monounsaturated Fat: 22g Trans Fat: 0.1g Cholesterol: 35mg Sodium: 475mg Potassium: 219mg Fiber: 1g Sugar: 5g Vitamin A: 314IU Vitamin C: 4mg Calcium: 128mg Iron: 1mg