Ingredients
- 4 cups fresh kale, torn into bite-sized pieces
- 6 slices thick-cut bacon
- 2 medium apples, sliced (Honeycrisp or Fuji)
- 1 cup dried cranberries
- 1/2 cup pecans or walnuts, toasted
- 1/2 cup feta or goat cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Rinse and dry the kale thoroughly, then remove the stems. Place the leaves in a large bowl.
- In a skillet over medium heat, cook bacon until crispy. Remove and drain on paper towels, reserving a tablespoon of bacon grease.
- In the same skillet, whisk together olive oil, bacon grease, apple cider vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
- Toss the kale with the dressing until well-coated. Add sliced apples, dried cranberries, and crumbled bacon. Sprinkle with toasted nuts and cheese.
- Let the salad rest for a few minutes and serve fresh, garnished with more nuts and a drizzle of dressing if desired.
Notes
Massage the kale with dressing before combining with other ingredients for better flavor absorption.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American
- Diet: Non-Vegetarian