1-2TBSPpure maple syrupto sweeten dressing to taste
⅛tspsalt
⅛tsppepper
1small clove garlic, peeled and minced
Instructions
To transform curly kale leaves into silky, tender salad greens, let's massage our kale! After washing and drying, start by removing the leaves from the stem. Finely chop the leaves and measure out 4 cups of kale. Add to a large bowl with 1/8-1/4 tsp oil and a teeny tiny pinch of salt. Massage oil into leaves until tender and vibrant green.
Next whisk togehter dressing ingredients. Sample and adjust salt/pepper/maple syrup to taste if needed. Set aside.
Cook bacon until via preferred method until crispy or grab your favorite vegetarian alternative. I like to coarsely chop mine then saute in a frying pan until nice and crisp, then allow it to try between paper towels while I prep the salad. If cooking in strips, crumble once cooled.
Next coarsely chop your sliced almonds (or leave whole for more texture), cube cheese into small fork-friendly bites (approx. 1/2 inch cubes), and finely dice apple.
Add almonds, cheese, and apple to the kale. Whisk dressing once more before adding to salad. Toss to coat and top with bacon. Enjoy!
Notes
This recipe yields 4 side salads or 2 large meal-sized salads.To make it vegetarian simply replace bacon with plant-based bacon bits, smokey tempeh bacon, or your favorite alternative. Juicy dried cranberries can also be added in place of bacon. I'm also a big fan of adding candied walnuts or pecans for a savory sweet vibe.Nutrition Facts below are estimated for both salad and dressing using an online recipe nutrition calculator. Adjust as needed based on any extras/swaps and enjoy!