03 Oct Fall Kale Salad
This simple salad, that can stand up on it's own as a meal, capitializes on the great produce of the season... and bacon.
Our first garden was in 2013 and kale was up and coming. In a year or two, it would be the rage. And, we were on board.
Kale was something neither Adam and I grew up eating, but we put it in the garden because well… #millenialfarmers! It quickly proved to be a favorite. I used it all the time in the kitchen in salads, soups, sautéed it, put it in smoothies and more. It also was so easy to grow. But, what was really great about kale is how hardy it was. It would grow and continue to grow far into the fall. Beyond the frost… and better yet, it seemed to get even more flavorful the colder it got.
Though 2013 seems like- and actually is- a long time ago, our love for kale is still here and you should get on board.
So, embrace the cooler temps and grab some kale. Make this salad, complete with other quintessential fall flavors like apples. And, if the health thing of kale is too much for you… don’t fret. There is bacon in here too.
Note: A tip when working with and eating raw kale- Massage it with your hands about 20 seconds. It helps make sure it isn’t so tough.
- The Salad
- 6 large bunch chopped kale, stems removed
- 1 red apple, cored and chopped in small pieces
- ⅔ cup crisp bacon
- 1 cup almonds, roughly chopped
- ⅓ cup crumbled feta cheese
- ⅓ cup dried cranberries
- The dressing
- 4 tablespoons apple cider vinegar
- ½ cup apple juice
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- ½ teaspoon salt + fresh cracked black pepper
- ¼ cup olive oil
- DIRECTIONS
- In a large bowl add chopped kale. Using clean hands, gentle massage the kale by rubbing it today 20 seconds. Add bacon, apple, almond, feta, and cranberries.
- In a bowl or mason jar, whisk together all dressing ingredients. Toss with salad immediately before serving. Enjoy!
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