Warm Kale Salad Recipe

Name: Warm Kale Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Honey Dijon Vinaigrette:; 1/2 cup olive oil; 6 teaspoons white balsamic vinegar; 4 teaspoons Dijon mustard; 2 1/2 teaspoons honey; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1/4 teaspoon red pepper flakes; Salad:; 12 strips bacon; 4 large shallots, thinly sliced into rings; ½ cups packed kale, massaged; 3 roasted red peppers, drained and chopped; 1 pinch salt and ground black pepper to taste; 2 large cloves garlic, minced; 1/2 cup walnuts; 1/2 cup grated Parmesan cheese

Servings: persons

Honey Dijon Vinaigrette:
1/2 cup olive oil
6 teaspoons white balsamic vinegar
4 teaspoons Dijon mustard
2 1/2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
Salad:
12 strips bacon
4 large shallots, thinly sliced into rings
½ cups packed kale, massaged
3 roasted red peppers, drained and chopped
1 pinch salt and ground black pepper to taste
2 large cloves garlic, minced
1/2 cup walnuts
1/2 cup grated Parmesan cheese

1
Whisk olive oil, balsamic vinegar, mustard, honey, salt, black pepper, and red pepper flakes together to make the vinaigrette.
2
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Reserve 3 tablespoons bacon fat in the skillet.
3
Cook shallots in the bacon fat until golden, 3 to 4 minutes. Drain on a paper towel.
4
Add kale and red peppers to the skillet and saute until warmed through but not wilted, 2 to 3 minutes. Season with salt and pepper. Add garlic; cook and stir until fragrant, about 30 seconds.
5
Place kale, red peppers, and garlic in a serving bowl. Top with the vinaigrette, diced bacon, shallots, walnuts, and Parmesan cheese.

1026

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 17 ingredients. The key ingredients include: Honey Dijon Vinaigrette:, 1/2 cup olive oil, 6 teaspoons white balsamic vinegar, 4 teaspoons Dijon mustard, and more.

Yes, Warm Kale Salad falls under the Salads 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.

Warm Kale Salad

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