Ingredients
- 1 bunch kale, torn into bite-sized pieces
- 6 slices thick-cut bacon, chopped
- 2 apples, diced (Granny Smith and Fuji recommended)
- 1 cup dried cranberries
- 1/2 cup pecans or walnuts, chopped (optional)
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
Instructions
- Remove tough stems from kale and wash thoroughly; dry gently.
- Cook bacon in a skillet over medium heat until crisp, then transfer to paper towels to drain, saving some fat in the skillet.
- In the same skillet, add olive oil, vinegar, and syrup, whisking until well combined.
- In a large bowl, mix kale, apples, cranberries, and bacon; pour dressing over and toss to coat.
- Add nuts if desired and mix well.
- Serve immediately, garnished with freshly cracked pepper and salt if needed.
Notes
For a vegetarian option, substitute bacon with roasted chickpeas. Dressing should be added just before serving for maximum freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Sautéing and Tossing
- Cuisine: American
- Diet: Gluten-Free