Loaded Bacon and Kale Salad massages fresh kale until it is tender. Then combines with savory and sweet Fall Flavors in this healthy and delicious salad.
Loaded Bacon and Kale Salad
By Sue Lau | Palatable Pastime
This post is sponsored on behalf of #FallFlavors. Our generous sponsors Melissa’s Produce and Millican Pecan have provided us complimentary products for recipe creation. As always, all opinions are my own.
Loaded Bacon and Kale Salad is my recipe of the day with #FallFlavors week. It combines the delicious flavors of massaged kale with red grapes, toasted pecans, bacon, raisins and sweet red onion.
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I am quite fond of chilled vegetable salads to have in my lunch. So was thrilled to receive some grapes and pecans to throw into a healthy mix.
This salad makes good use of kale, which is massaged to coax out a tender texture.
After that, the Fall flavors come into play, resulting in a salad that reminds of broccoli salad. Only healthier. Made in advance, this salad will keep for a few days. So you can serve it throughout the week.
It makes a nice accompaniment to sandwiches and wraps. Or a warm thermos of soup. Perhaps you might enjoy it along with a selection of cheese and crackers.
Whichever way, you are certain to want more.
Melissa’s Grapes and Millican Pecans with massaged Kale
Loaded Bacon and Kale Salad
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Loaded Bacon and Kale Salad
Loaded Bacon and Kale Salad
Ingredients
- 1 pound fresh curly kale
- 1/4 cup granulated sugar
- 3 tablespoons vegetable oil
- 3 tablespoons apple cider vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup mayonnaise
- 6 slices bacon cooked crisp and crumbled
- 2 cups Melissa's red seedless grapes
- 3/4 cup Millican's chopped pecans
- 1/4 cup golden raisins
- 1/4 cup diced red onion
Instructions
- Rinse kale thoroughly and drain (to remove any dirt or debris), then cut out the thick stems.
- Stack kale leaves and shred by cutting into thin slices, like cole slaw.
- Place shreds into a colander, rinsing with cold water again (to rinse away sulfurous compounds) and drain.
- Place shreds in a gallon ziplock bag.
- Whisk together the sugar, oil, vinegar, salt and pepper, pouring it into the bag.
- Squeeze out as much air as you can from the bag and zip closed.
- Roll a rolling pin over the bag to bruise and wilt the kale.
- Place the bag in the fridge and let it stew in the dressing for a couple of hours.
- Drain the dressing in the bag into a small bowl and whisk in the mayonnaise.
- Add this back to the kale salad along with the remaining ingredients and serve.
Notes
Nutrition
Flavors of Fall Bloggers & Recipes
Appetizers and Snacks
- Caramel Pecan Clusters from An Affair from the Heart
- Carrot Top Hummus from Savory Moments
- Fall Charcuterie Board from Magical Ingredients
- Roasted Red Pepper and Crab Savory Cheesecake from A Kitchen Hoor’s Adventures
- Sweet And Spicy Roasted Nuts from Karen’s Kitchen Stories
Breakfast and Baked Goods
- Apple Cranberry Pecan Overnight Oats from Jolene’s Recipe Journal
- Cinnamon Apple Bread from Lemon Blossoms
- Sweet Potato Pancakes from Cindy’s Recipes and Writings
Soups and Salads
- Instant Pot Butternut Squash Soup from Devour Dinner
- Panera Autumn Squash Soup from The Fresh Cooky
- Salmon Salad With Grapes And Pecans from Art of Natural Living
Side Dishes
- Apple Butter Dijon Roasted Brussel Sprouts With Candied Pecans And Green Apple from Soulfully Made
- Butternut Squash And Bacon Risotto from SueBee Homemaker
- Loaded Bacon And Kale Salad from Palatable Pastime
- Roasted Maple Bacon Brussels Sprouts And Butternut Squash from Eat Move Make
- Sausage Stuffed Acorn Squash from Hostess At Heart
Main Dishes
- Apple Cider Rubbed Pork Chops from That Recipe
- Thai Butternut Squash Curry from Cheese Curd In Paradise
- Butternut Squash Parmesan Pasta from Frugal & Fit
- Grape & Gorgonzola Pizza from The Spiffy Cookie
- Honey Dijon Chicken Sheet Pan Dinner from Simple and Savory
- How To Air Fry Pork Tenderloin With Sweet Potatoes from West Via Midwest
Desserts
- Butter Pecan Fudge from Take Two Tapas
- Cinnamon Roll Cheesecake from Fresh April Flours
- Easy Apple Crisp from Life Love and Good Food
- Espresso Chocolate Chip Cookies from Books n’ Cooks
- French Apple Tart from Jen around the world
- Individual Grape Crumble from Hezzi-D’s Books and Cooks
- Pumpkin Roll from House of Nash Eats
- Pumpkin Snickerdoodles from Family Around The Table
- Slow Cooker Apple Pear Crisp from Blogghetti
Follow all event recipes across social media using the hashtag #FallFlavors!
Special Thanks:
Thank you to our sponsors Millican Pecan Company, Dixie Crystals, Melissa’s Produce, Taylor & Colledge, Republic of Tea, and Nairn’s for providing product.
Join my recipe group on Facebook for more recipes from blogger friends around the world!
I like apple cider doughnuts!
I never would have thought to use kale in a salad like that. But it looks delicious. And everything is better with bacon.