Ingredients:

  • 1 pound (450g) kale, stemmed and chopped
  • 4 slices bacon, preferably thick-cut
  • ½ cup (50g) walnuts, roughly chopped
  • 1 small red onion, thinly sliced
  • ¼ cup (40g) dried cranberries or raisins
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons honey or maple syrup
  • 6 tablespoons olive oil
  • 1 small clove garlic, minced
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Wash and thoroughly dry the kale. Remove the tough stems and chop into bite-sized pieces.
  2. Cook bacon in the skillet over medium heat until crispy. Remove bacon and set aside to drain on paper towels. Reserve bacon fat in the pan (about 1-2 tablespoons) – drain off any excess if needed. Crumble the cooked bacon.
  3. Add walnuts to the same skillet with the bacon fat (or clean olive oil if you prefer). Toast over medium heat until fragrant and lightly browned, stirring frequently (about 3-5 minutes). Remove from skillet and set aside.
  4. Add olive oil to the skillet (or use the remaining bacon fat and clean olive oil). Sauté the red onion until softened (about 5 minutes). Add the kale and cook until wilted and tender-crisp, stirring occasionally (about 5-7 minutes). Season with salt and pepper.
  5. In a small bowl, whisk together apple cider vinegar, Dijon mustard, honey (or maple syrup), olive oil, and minced garlic. Season with salt and pepper.
  6. In a large bowl, combine the sautéed kale and red onion, crumbled bacon, toasted walnuts, and dried cranberries (or raisins).
  7. Pour the apple cider vinaigrette over the salad and toss gently to combine. Serve immediately.