Loaded Bacon and Kale Salad

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

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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Loaded Bacon and Kale Salad

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

Melissa's Grapes and Millican Pecans

Loaded Bacon and Kale Salad

Loaded Bacon and Kale Salad

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Loaded Bacon and Kale Salad

Loaded Bacon and Kale Salad

No ratings yet
Prep Time 25 minutes
Kale marination 2 hours
Course Salad
Cuisine American
Servings 8 (one cup servings)
Calories 313 kcal


  • 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


  • 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.


From the kitchen of palatablepastime.com


Calories: 313kcalCarbohydrates: 24gProtein: 4gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 12gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 7mgSodium: 259mgPotassium: 442mgFiber: 2gSugar: 16gVitamin A: 5705IUVitamin C: 70mgCalcium: 102mgIron: 1mg
Tried this recipe?Let us know how it was!

Loaded Bacon and Kale Salad

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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.

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