Ingredients
- 1 bunch kale, chopped
- 2 apples, thinly sliced (Honeycrisp or Granny Smith)
- 1 cup dried cranberries
- 6 slices bacon, cooked and chopped
- 1/2 cup walnuts or pecans, toasted (optional)
- 1/2 cup crumbled feta or goat cheese (optional)
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Wash the kale and remove the stems. Tear the leaves into bite-sized pieces and massage with a little olive oil and salt for 2 minutes.
- Cook bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate and crumble when cool.
- In the same skillet, toast nuts in reserved bacon drippings for 1-2 minutes until fragrant, if desired.
- In a small bowl, mix olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper for dressing.
- In a large bowl, combine massaged kale, apples, cranberries, bacon, and nuts. Drizzle with dressing and toss to combine.
- Top with crumbled cheese before serving, if using.
Notes
Feel free to substitute spinach for kale or omit cheese for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Paleo