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apple, kale, bacon & goat cheese salad

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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.

apple, kale, bacon & goat cheese salad
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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 minutes
Cook Time20 minutes
Total Time40 minutes
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.

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