Apple, Kale, and Bacon Fall Salad

This recipe is perfect for the fall when apples are in season. It’s a hearty salad that won’t leave you feeling hungry. The acidic vinaigrette is bright and refreshing, which is a great balance to the robust kale and salty bacon. Top it all off with some sweet apples, crunchy pine nuts, and creamy parmesan and you have checked off all the boxes!

INGREDIENTS:

• 1 bunch kale; finely chopped

• 1 apple; thinly sliced

• 6 slices of bacon

• 1/4 cup freshly grated parmesan

• Salt and pepper to taste

• 1/4 cup toasted pine nuts

CIDER VINAIGRETTE:

• 1/3 cup olive oil

• 1 shallot, thinly sliced

• 2 tablespoons apple cider vinegar

• 1 tablespoon maple syrup

• 1 teaspoon grainy dijon mustard

• 1 tablespoon fresh thyme leaves, roughly chopped

• Kosher salt and pepper

• 1 pinch red pepper flakes

FALL SALAD DIRECTIONS:

• Toast the pine nuts in a dry pan over medium heat until they are evenly toasted, making sure to move them around frequently; this happens fast, so don’t take your eyes off of them

• Cook the bacon on the stove or in the oven until crispy and set aside to cool slightly

• Remove the large stem of the kale and chop

• Place the kale in a bowl and add a small drizzle of olive oil and use your hands to massage the kale to break it down a bit; I just move the leaves around in my hands to help the kale soften a bit

• Toss the parmesan into the kale and use your hands to toss them together, add a sprinkle of salt and pepper

• Place the salad into the desired serving bowl

• Cut the bacon into smaller pieces and sprinkle them over the kale

• Place the thinly sliced apples over the top of the kale, drizzle the dressing over the salad

• Sprinkle the toasted pine nuts over the top

CIDER VINAIGRETTE:

• In a bowl whisk together the apple cider vinegar, maple syrup, and dijon

• Slowly stir in the olive oil while whisking continuously

• Stir in the shallots, thyme leaves, and red pepper flakes

• Salt and pepper to taste