Warm Kale Salad recipe

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Ingredients

½ cup olive oil
6 teaspoons white balsamic vinegar
4 teaspoons Dijon mustard
2 ½ teaspoons honey
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes
12 strips bacon
4 large shallots, thinly sliced into rings
12 cups packed kale, massaged
3 roasted red peppers, drained and chopped
1 pinch salt and ground black pepper to taste
2 large cloves garlic, minced
½ cup walnuts
½ cup grated Parmesan cheese

Nutrition Info

406 calories
carbohydrate: 15.6 g
cholesterol: 26.4 mg
fat: 33.5 g
fiber: 1.3 g
protein: 12.5 g
saturatedFat: 6.8 g
servingSize: -
sodium: 1007 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk olive oil, balsamic vinegar, mustard, honey, salt, black pepper, and red pepper flakes together to make the vinaigrette.

  2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Reserve 3 tablespoons bacon fat in the skillet.

  3. Cook shallots in the bacon fat until golden, 3 to 4 minutes. Drain on a paper towel.

  4. Add kale and red peppers to the skillet and saute until warmed through but not wilted, 2 to 3 minutes. Season with salt and pepper. Add garlic, cook and stir until fragrant, about 30 seconds.

  5. Place kale, red peppers, and garlic in a serving bowl. Top with the vinaigrette, diced bacon, shallots, walnuts, and Parmesan cheese.

Recipe Yield

6 servings

Recipe Note

This warm kale salad showcases bacon, shallots, roasted red peppers, and walnuts dressed in a white balsamic vinaigrette.

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