Kale Bacon Salad with Maple Candied Walnuts.
Ingredients
- 6 slices thick cut bacon, chopped
- 3/4 cup raw walnuts
- 1/3 cup raw pepitas
- 3 tablespoons maple syrup
- 1/4 teaspoon cayenne pepper
- 4 cups shredded kale
- 2 cups baby arugula
- 1 1/2 cups grated manchego or parmesan cheese
- 1 1/2 cups dried cranberries
- 1/3 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1 tablespoon fig preserves or apple butter
- 1 tablespoon fresh thyme leaves
- 2 teaspoons fresh orange zest
- kosher salt and black pepper
- chili flakes
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Instructions
- 1. Preheat the oven to 400° F. Line a baking sheet with parchment paper. Toss the walnuts and pepitas with maple syrup, and a pinch of cayenne. To the other side of the baking sheet, add the bacon in an even layer. Bake 8-10 minutes, until the bacon is crisping, watch close. Sprinkle with salt.
- 2. Meanwhile, toss the salad. In a large salad bowl, combine the kale, arugula, cheese, and cranberries.
- 3. To make the vinaigrette. Combine all ingredients in a glass jar. Whisk to combine.
- 4. Pour the vinaigrette over the salad, tossing to combine. Top the salad with walnuts and bacon. Serve or keep in the fridge until ready to serve.
Source
Original recipe: View Original