Kale Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Kale salad is a hearty mix of massaged kale with crispy bacon, apples, pomegranate, feta, and pecans, dressed in a mustard vinaigrette. Vibrant and substantial, it works as a side or light main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 5 cups Tuscan kale leaves (stems removed, cut into 1/2 inch pieces)
- 1 cup diced apple (I use Pink Lady)
- 1/2 cup feta cheese (crumbled)
- 1/2 cup pecans (roughly chopped)
- 1/2 cup pomegranate arils
- 1/2 cup bacon (cooked and crumbled)
- 1 tablespoon shallot (minced)
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- salt and pepper to taste
At a glance
PER SERVING · TIME 21M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1m
- Sodium
- 573mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 244mg
- Calcium
- 114mg
- Iron
- 0.82mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 573MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.