Name: apple, kale, bacon & goat cheese salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 1/2 cup olive oil; 3 tablespoons pure maple syrup; 2 tablespoons apple cider vinegar; 2 tablespoons bourbon mustard (or Dijon); 1 teaspoon freshly ground pepper; pinch of salt; 1/2 cup pepitas; 3 tablespoons pure maple syrup; 5 cups shredded kale; 8 slices bacon, cooked crisp according to package directions & chopped; 2 firm crisp apples, thinly sliced (such as gala, honeycrisp or sweetango); 1/2 cup pomegranate arils; 1/2 cup crumbled feta goat cheese

A beautiful festive salad that can be enjoyed any time pomegranates are in season. Like now. Apple, Kale, Bacon & Goat Cheese salad – finely shredded kale, crunchy apple slices, candied maple pepitas, crispy bacon & goat cheese feta tossed in maple apple cider dressing. A salad doesn’t have to contain a laundry list of ingredients to make it spectacular. What are important: fresh ingredients, well- balanced flavors & textures.

Print Recipe

apple, kale, bacon & goat cheese salad

A beautiful festive salad to be enjoyed anytime pomegranates are available. I used bourbon mustard in this recipe & goat cheese feta. Have the dressing made, the bacon cooked until crisp & the pepitas candied before starting the recipe. All these components can be made ahead of time & stored, sealed, in the fridge.

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Salad

Cuisine: American

Keyword: Festive salad

Servings: 6

Author: Lovoni Walker

Ingredients

MAPLE DRESSING

1/2 cup olive oil
3 tablespoons pure maple syrup
2 tablespoons apple cider vinegar
2 tablespoons bourbon mustard or Dijon
1 teaspoon freshly ground pepper
pinch of salt

SALAD

1/2 cup pepitas
3 tablespoons pure maple syrup
5 cups shredded kale
8 slices bacon, cooked crisp according to package directions & chopped
2 firm crisp apples, thinly sliced (such as gala, honeycrisp or sweetango)
1/2 cup pomegranate arils
1/2 cup crumbled feta goat cheese

Instructions

To make the dressing:

Shake all the ingredients together in a jar with a screw-top lid until well combined; set aside.

To make the salad:

Preheat the oven to 350°F (180°C). Line a small baking sheet with a piece of foil or parchment paper. Sprinkle the pepitas onto the baking sheet. Drizzle with maple & toss to coat. Spread into an even layer & roast for 12 to 15 minutes until toasted. Let cool on the pan then break into pieces.
Drizzle about 1/4 cup of the dressing into a large bowl. Add the kale & toss to coat. Place the kale on a serving platter. Top with bacon, apple, arils & pepitas. Drizzle with the remaining dressing. Top with feta. Serves 6.