Kale Salad

This kale salad is loaded with apples, bacon, pomegranate, feta cheese and pecans, all tossed together in a homemade dressing. A fresh and vibrant salad that's the perfect side dish for any occasion.

Course Salad

Cuisine American

Prep Time 20

Cook Time 1

Total Time 21

Servings

Calories 265kcal

Author Sara Welch

Ingredients

For the salad

5 cups Tuscan kale leaves stems removed, cut into 1/2 inch pieces
1 cup diced apple I use Pink Lady
1/2 cup feta cheese crumbled
1/2 cup pecans roughly chopped
1/2 cup pomegranate arils
1/2 cup bacon cooked and crumbled

For the dressing

1 tablespoon shallot minced
1/3 cup olive oil
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
salt and pepper to taste

Instructions

In a small bowl, whisk together all the ingredients for the dressing.
Place the kale in a large bowl and pour the dressing over the top. Use your hands to massage the dressing into the kale for 3-5 minutes, or until kale is tender.
Add the apple, feta cheese, pecans, pomegranate arils and bacon to the bowl of kale. Toss to combine, then serve.

Notes

I use Pink Lady apples in the recipe but Braeburn, Honeycrisp, Fuji and Gala apples are all great choices.
I recommend purchasing a block of feta and crumbling it yourself. The pre-crumbled can have anti caking agents that do not taste as fresh and may dry out the cheese.
Feel free to use a container of pre-prepared pomegranate seeds.

Nutrition