Description
A vivid mix of tender kale leaves massaged with olive oil, layered with crisp apple slices, chewy cranberries, crunchy walnuts, and salty bacon. A honey-Dijon vinaigrette ties it all with sweet, tangy notes.
Ingredients
- 4 cups kale, chopped
- 1 large apple, cored and sliced
- 1/2 cup dried cranberries
- 4 slices bacon, cooked and crumbled
- 1/4 cup red onion, thinly sliced
- 1/4 cup walnuts, chopped
- 1/4 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place the chopped kale in a large bowl and drizzle with 1 tablespoon of olive oil and the salt. Massage the kale for 2 minutes until it softens.
- In a small bowl whisk together the remaining olive oil, apple cider vinegar, honey, Dijon mustard and black pepper to make the dressing.
- Add the sliced apple, dried cranberries, red onion, walnuts and crumbled feta to the massaged kale.
- Pour the dressing over the salad and toss gently to combine all the ingredients.
- Sprinkle the crumbled bacon on top and give the salad a final light toss.
- Let the salad sit for 5 minutes before serving to allow flavors to meld.
Notes
- You can substitute spinach or mixed greens for kale if preferred.
- Try pecans or almonds instead of walnuts for extra crunch.
- Prepare the salad up to 2 hours ahead and refrigerate until serving.
- For a spicy kick add a pinch of red pepper flakes to the dressing.