Warm Kale Salad

This warm kale salad wilts hearty greens in a hot bacon and shallot dressing, then finishes with sweet pear, goat cheese, dried cranberries, and toasted walnuts, a steakhouse worthy salad from one skillet.

Course Salad

Cuisine American

Keyword warm kale salad

Prep Time 10

Cook Time 10

Total Time 20

Servings -3 servings

Calories 623kcal

Author Jason Decker

Ingredients

6 slices thick cut bacon 1/2 inch dice
1 small shallot sliced thin
1 1/2 tablespoons apple cider vinegar
1 teaspoon granulated sugar
1/2 teaspoon whole grain mustard
5 cracks fresh black pepper
6 oz kalettes or kale stems trimmed and sliced in half length-wise
1/4 cup red onion thinly sliced julienne
2 teaspoons dried cranberries
2 teaspoons chopped toasted walnuts
3 tablespoons goat cheese crumbles
1/4 bartlett pear thinly sliced

Instructions

Place bacon in a medium-sized skillet over medium-low heat. Cook bacon until crispy, drain on a paper towel. Reserve 3 tablespoons of the bacon grease in the skillet. Add the shallots and cook for 3 minutes. Removed from heat, add the vinegar, sugar, mustard, and pepper, stir to combine. Set aside.
6 slices thick cut bacon
In a large bowl, add in the kalettes/kale. Pour the dressing on top and toss everything until coated. Add the remaining ingredients, toss to combine, serve.
6 slices thick cut bacon

Nutrition