I never thought I would see the day that I would be using the words ‘kale’ and ‘comfort food’ in the same sentence. I also never thought I would actually ever ‘crave’ kale, yet here I am craving kale salad. This salad is tangy, sweet, crunchy, smokey and tender. It’s elegant enough to grace any holiday table yet simple enough to whip up for make-ahead weeknight dinner.
Here’s what you need:
The vinaigrette is the star of the show!
Its sweet-tartness of balsamic, cranberries and honey balances perfectly with the smokey bacon and bitter kale. And lucky for me, I’ve already got everything I need for it in my pantry.
Macerate the cranberries for at least 2 hours.
Pour the balsamic vinegar over the cranberries. The dried fruit will start to absorb the vinegar and cause them to plump up and soften.
Once macerated, purée the balsamic-soaked berries in a blender or food processor with the honey, mustard, salt and olive oil. Blend until smooth.
As the cranberries soak, prep the rest of the salad.
Roast diced sweet potatoes for about 25 to 30 minutes at 425 degrees, flipping halfway through, until they are tender and caramelized.
Once the potatoes are in the oven, start on the bacon. Slice it into 1/4 inch strips or ‘lardons.’ Cook the lardons on a lower heat, stirring often to render, or melt away the fat. This will give you crispy, meaty pieces of bacon for your salad.
Massage the washed kale with a pinch of salt.
Raw kale is sturdy and can be a bit tough. This method tenderizes it just enough to be enjoyed in a salad. Wash the kale leaves to remove any traces of dirt. Dry them with paper towels. Tear the leaves from the ribs and chop them into bite-sized pieces. Toss the kale into a large mixing bowl with a small pinch of salt. Squeeze the salted kale leaves in the palms of your hands for a few minutes. The kale will deepen in color and will wilt just slightly.
Assemble the salad.
Add the pepitas, the cooled bacon and sweet potatoes to the bowl with the kale. Pour in the vinaigrette and toss to coat.
This is a great salad to bring to a fall get-together! The hearty kale won’t completely break down like more tender greens, so it travels well.
It’s perfect on its own but I love to top my salad with crumbled goat cheese or blue cheese or sliced grilled chicken breast. It’s delicious with roasted salmon or topped with a fried egg!
Other recipes to try:
- Sweet and Savory Grilled Peach Salad
- Maple, Bacon and Balsamic Sautéed Brussels sprouts
- Fettuccini with Kale, Mushrooms and Walnuts
Sweet and Smoky Kale Salad
Ingredients
- 7-8 cups kale (15-20 leaves) ribs removed and rough chopped
- 1 large sweet potato diced into 1/2 inch cubes
- 4 slices thick bacon cut into 1/4 inch lardons
- 1/2 cup roasted pepitas
- 2 tbsp olive oil
- pinch salt
- Cranberry-balsamic vinaigrette
Instructions
- Preheat the oven to 425 degrees. Toss the sweet potatoes with a couple tablespoons of olive oil and sprinkle with salt. Arrange them on a large sheet pan, making sure they aren't touching each other. Roast for 25 minutes, tossing halfway through. Heat the bacon lardons over medium-low heat until the fat has melted away, leaving browned, meaty pieces of bacon. Transfer to a paper towel to cool. Place the kale leaves in a large bowl with a pinch of salt. Use your hands to massage the leaves for 3 to 4 minutes until bright green and tender. Toss the kale with the roasted and cooled sweet potatoes, bacon lardons and pepitas. Pour over the dressing, toss and serve.
Cranberry-Balsamic Vinaigrette
Ingredients
- 1/4 cup dried cranberries
- 1/4 cup balsamic vinegar
- 2 tbsp honey
- 1 tsp dijon mustard
- 1/8 tsp salt
- 1/4 cup olive oil
Instructions
- In a small bowl, pour the balsamic over the cranberries and allow to macerate until the cranberries are plump, which should at least take 2 hours. Pour the balsamic cranberries into a blender or food processor with the honey, dijon, salt and olive oil and puree until smooth.