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Bacon Apple Kale Salad

Crisp, crunchy goodness.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Keyword: fall recipes, gluten-free, salads
Servings: 6

Ingredients

For the salad

  • 8 strips of bacon
  • 2 bunches of kale (about 10 leaves)
  • 2 granny smith apples, cored and chopped
  • ½ cup grated parmesan
  • 6 ounces walnuts, roughly chopped

For the dressing

  • ½ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons honey
  • Salt and pepper to taste

Instructions

  • Preheat oven to 400°F. Line baking sheet with aluminum foil and place bacon strips side-by-side in pan. Bake for 15 to 20 minutes, or until crispy. Transfer to paper-towel lined plate to cool.
  • While bacon is cooking, wash and de-stem kale. Roughly chop the the leaves, place in large salad bowl and give them a good massage. This softens the kale and makes it easier to chew!
  • Chop or crumble the cooled bacon into bite-sized pieces and add to kale, along with remaining ingredients. Toss to combine.
  • Mix dressing ingredients by whisking in a bowl or shaking in a jar. Pour dressing over salad immediately before serving. Enjoy!