//Kale Salad with Warm Bacon Vinaigrette

Kale Salad with Warm Bacon Vinaigrette

Skip the salad bar and DIY your way to my all-time favorite recipe for Kale Salad with Warm Bacon Vinaigrette.

Two white plates piled high with kale salad with a small bowl of crispy chickpeas next to it

Last week, Leftover Halloween Candy Blondies got the best of me. But I promised today’s recipe would star nutrient-packed leafy greens. And that it does. It also happens to star bacon, and more specifically, warm bacon vinaigrette. Leave it to me to transform kale—thou holiest of all trendy superfoods—into a salad with hot bacon drippings as a sidekick.

A glass bowl containing shredded kale, chickpeas, bacon, cheese and almonds

There’s just something about a warm bacon vinaigrette that makes people weak in the knees. It also relaxes uptight leafy greens just to the point where they bend at the bite while retaining their crunch.

Warm bacon dressing being poured onto a glass bowl containing kale salad ingredients

This dressing features a quick mix of warm, rendered bacon fat with minced shallots, tangy apple cider vinegar and a dollop of Dijon. And then it’s time to let that salad freak flag fly, as you toss in the likes of toasted nuts, crispy chickpeas (my fave!) shredded parmesan or dried cranberries—all ready for a bacon bath. I’ll leave you with that thought. A bacon bath.

Two plates containing kale salad with small bowls of chickpeas and almonds

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Two white plates piled high with kale salad with a small bowl of crispy chickpeas next to it

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Raw Kale Salad with Warm Bacon Vinaigrette

  • 1 1/2
    lbs
    kale, washed and thoroughly dried
  • 1/3
    cup
    toasted nuts (such as walnuts, pecans or almonds)
  • 1/3
    cup
    crispy chickpeas
  • 1/3
    cup
    grated Parmesan cheese
  • 6
    slices bacon
  • 2
    Tablespoons
    minced shallots
  • 1/2
    cup
    apple cider vinegar
  • 1
    tablespoon
    light brown sugar
  • 1
    teaspoon
    Dijon mustard

Strip the leaves from the stems of the kale, and then roll up the leaves and chiffonade them into thin strips. Place the kale in a large bowl then add the toasted nuts, crispy chickpeas and Parmesan.

Cook the bacon in a large sauté pan over medium heat, reserving all drippings and leaving all crunchy bits in the pan. Transfer the bacon to a paper towel-lined plate.

Return the sauté pan over medium heat and add 3 tablespoons of the reserved bacon drippings back to the pan. (If you don’t have 3 tablespoons of drippings, use what you have plus some olive oil.) Add the shallots and sauté 1 minute, stirring constantly. Whisk in the vinegar, mustard and brown sugar, scraping up any brown bits on the bottom of the pan. Remove the vinaigrette from the heat and season with salt and pepper.

Chop up the reserved bacon and add it to the bowl with the kale and nuts. Toss the kale with the warm dressing and serve immediately.

★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition Facts

Raw Kale Salad with Warm Bacon Vinaigrette

Amount Per Serving

Calories 330
Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 5g31%

Cholesterol 21mg7%

Sodium 321mg14%

Potassium 1260mg36%

Carbohydrates 24g8%

Sugar 2g2%

Protein 15g30%

Vitamin A 22655IU453%

Vitamin C 272.6mg330%

Calcium 350mg35%

Iron 3.9mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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