Kale Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A salad of massaged kale with crispy bacon, crunchy pecans, tart cranberries, and fresh apple, dressed with a sweet Dijon vinaigrette. Sweet, salty, and balanced with varying textures. A satisfying side or light main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 cups kale (chopped)
- 1 apple (cut into 1/4-inch chunks)
- 2/3 cups candied pecans (whole or coarsely chopped)
- 6 strips bacon (cooked and crumbled)
- 1/4 cups dried cranberries
- 1 tbsp shallot (coarsley chopped )
- 3 tbsp apple cider vinegar
- 3 tbsp apple cider or apple juice
- 2 tbsp maple syrup
- 2 tsp whole grain Dijon mustard
- 1 tsp Dijon mustard
- 3/4 tsp. coarse kosher sea salt
- 1/2 tsp ground black pepper
- 1/4 cups olive oil or mild tasting oil
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 840mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 207mg
- Calcium
- 95mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 840MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.