Kale Bacon and Cranberry Salad Recipe

Recipe By Slurrp

This Kale Bacon and Cranberry Salad is a delicious and nutritious dish that combines the earthy flavors of kale with the smoky and salty taste of bacon. The addition of sweet and tangy cranberries adds a burst of flavor and a pop of color to the salad. Tossed in a light and refreshing vinaigrette, this salad is the perfect balance of flavors and textures. It's a great side dish for any meal or can be enjoyed on its own as a light and healthy lunch.

4.9
17 Rating -
Rate
Non Vegdiet
15minstotal
15minsPrep
15m.total
15m.Prep
Kale Bacon and Cranberry Salad
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ingredients serve

Ingredients for Kale Bacon and Cranberry Salad Recipe

  • 1 cup Kale Leaves, Washed And Dried
  • 0.67 Slices Of Bacon
  • 0.08 cup Dried Cranberries
  • 0.33 tablespoon Olive Oil
  • 0.33 tablespoon Lemon Juice
  • 0.17 tablespoon Honey
  • As required Salt And Pepper To Taste

Directions: Kale Bacon And Cranberry Salad Recipe

Cooking Directions

  • STEP 1.Start by washing and drying the kale leaves. Remove the tough stems and chop the leaves into bite-sized pieces.
  • STEP 2.In a large skillet, cook the bacon until crispy. Remove from the skillet and let it cool. Once cooled, crumble the bacon into small pieces.
  • STEP 3.In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper to make the vinaigrette.
  • STEP 4.In a large salad bowl, combine the kale, bacon, cranberries, and vinaigrette. Toss well to coat all the ingredients.
  • STEP 5.Let the salad sit for a few minutes to allow the flavors to meld together. Serve and enjoy!

Cooking Tips

  • Massage the kale leaves with a little olive oil before chopping to help soften them and reduce bitterness.
  • For added crunch, you can sprinkle some toasted nuts or seeds on top of the salad.
  • If you prefer a vegetarian version, you can omit the bacon and add some crumbled feta cheese for extra flavor.

Storage and Serving

  • This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
  • If the salad becomes slightly wilted, you can refresh it by tossing it with a little more vinaigrette before serving.
  • Serve the salad as a side dish with grilled chicken or fish, or enjoy it as a light and healthy lunch on its own.
Nutrition
value
582
calories per serving
51 g Fat13 g Protein18 g Carbs7 g FiberOther

Current Totals

  • Fat
    51g
  • Protein
    13g
  • Carbs
    18g
  • Fiber
    7g

MacroNutrients

  • Carbs
    18g
  • Protein
    13g
  • Fiber
    7g

Fats

  • Fat
    51g

Vitamins & Minerals

  • Calcium
    303mg
  • Iron
    3mg
  • Vitamin A
    474mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    145mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    103mg
  • Vitamin E
    12mg
  • Copper
    1mcg
  • Magnesium
    132mg
  • Manganese
    1mg
  • Phosphorus
    275mg
  • Selenium
    7mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp