Raw Kale Breakfast Salad Recipe

Name: Raw Kale Breakfast Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs, at room temperature; 3 slices bacon; 2 bunches kale; 1/4 cup balsamic vinaigrette dressing, or more to taste; 1/3 cup halved Muscat grapes; 2 tablespoons chopped fresh parsley; salt and ground black pepper to taste; 1/4 cup toasted pumpkin seeds; 2 tablespoons toasted pumpkin seeds; 1/4 cup grated Parmesan cheese

Servings: persons

3 eggs, at room temperature
3 slices bacon
2 bunches kale
1/4 cup balsamic vinaigrette dressing, or more to taste
1/3 cup halved Muscat grapes
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste
1/4 cup toasted pumpkin seeds
2 tablespoons toasted pumpkin seeds
1/4 cup grated Parmesan cheese

1
Bring a small pot of water to a boil. Add eggs. Remove from heat; let stand for 15 minutes. Transfer eggs to a bowl of ice water to cool, about 5 minutes. Drain and chop.
2
Place bacon in a large skillet and cook over medium-low heat, turning occasionally, until evenly browned, about 10 minutes. Blot with paper towels to remove grease. Chop into small pieces.
3
Remove thick stems from kale. Chop leaves into thin, ribbon-like pieces. Place in a large bowl, pour in balsamic vinaigrette, and toss until evenly coated. Add eggs, bacon, Muscat grapes, parsley, salt, and pepper; toss well. Add 1/4 cup plus 2 tablespoons pumpkin seeds and Parmesan cheese; toss well.

291

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 eggs, at room temperature, 3 slices bacon, 2 bunches kale, 1/4 cup balsamic vinaigrette dressing, or more to taste, and more.

Yes, Raw Kale Breakfast Salad falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Raw Kale Breakfast Salad

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