Lots of our recipes are rich, decadent and dangerous for your waistline. So today, we’re suggesting you make friends with a big plate of greenery. This Crispy Kale Salad is chock full of nutrients and good for you exotic super foods. But don’t be afraid, it also includes bacon and goat cheese! Balance y’all.
1 bunch of kale, de-stemmed and ripped in to bite size pieces
2 tsp olive oil
2 tsp apple cider
1/4 tsp nutmeg
2 slices bacon, diced
1 shallot, diced
1 clove of garlic, minced
1 sweet potato, dived
1 apple, diced
1/4 tsp cinnamon
2 ounces crumbled goat cheese
1/4 cup pine nuts
1/4 cup pomegranate seeds
Directions: Preheat oven to 350.
Rip kale in to a large bowl, adding oil, cider, a pinch of salt, nutmeg and freshly cracked pepper. Massage ingredients together for 2 minutes, or until well mixed. Spread on to a single layer baking sheet and roast for 10 minutes, tossing and roasting for another 5 minutes until crisp but not browned.
While kale is roasting, cook bacon in a pan over medium until crispy, then drain on a towel (scoop and dump!). Add shallot, garlic, sweet potato and apple to the same skillet, toss with a pinch of salt and cinnamon, and cook for 5-6 minutes while stirring every so often, until soft.
In a small saucepan, toast pine nuts on low heat for 6 minutes, or until golden and fragrant.
Combine kale, apples and potato mixture, pine nuts, goat cheese and pomegranate seeds in a large bowl, toss and shkoff!
This ain’t no caesar dressing on romaine folks. Trust us, this dish will make the word “salad” something you’ll never fear again.
By: Eva Severed
Photo and recipe lovingly adapted from How Sweet Eats.