Description
A Summer Kale Salad Recipe filled with fresh cherries, sweet blueberries, salty bacon, and creamy feta. Perfect for a backyard bbq party this summer!
Ingredients
Scale
- 6 cups kale leaves, massaged
- 6 strips bacon, diced
- 1 cup cherries, halved (seeds removed)
- 1/2 cup blueberries
- 1/2 cup crumbled feta cheese
- 1/2 cup diced granny smith apple
- 1/4 cup pecan pieces
Balsamic Vinaigrette:
- 1 tablespoon dijon mustard
- 1/2 tablespoon honey
- 1/2 teaspoon dy basil
- 1/4 cup balsamic vinegar
- 1/3 cup olive oil
- salt & pepper to season
Instructions
- Massage torn kale leaves with a bit of sea salt. (see these instructions)
- Heat a medium saute pan to medium high heat, add bacon and cook fro 5 minutes until crispy. Remove and place on a paper towel to let grease drain.
- In a small bowl add dijon mustard, honey, basil, balsamic vinegar, olive oil, salt, and pepper. Whisk to emulsify (so the oil and vinegar are no longer separated).
- In a large bowl add kale, bacon, cherries, blueberries, feta cheese, apples, and pecan pieces.
- Serve dressing on the side or toss in at the last minute.
Nutrition
- Serving Size: 1 cup
- Calories: 236
- Sugar: 10 g
- Sodium: 305 mg
- Fat: 18 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 16 mg
