Bacon and Date Kale Salad

This hearty salad works as both a side dish and a main, perhaps alongside some warm roasted potatoes. The juicy, sweet date pieces are the perfect contrast to savory pieces of bacon strewn throughout. Either walnuts or cheddar cheese cubes work both well here - or go rogue and use both. If making this salad ahead of time, aim to cook the bacon right before serving - sprinkling the warm pieces into the chilled salad.

How To MakeDiet Type: Classic

Freeze For Not recommended

Best by 3-4 days

Shopping List

Salad

3 cups (or large handfuls) kale, hard-stems removed
33333333/100000000 cup chopped walnuts (or sharp cheddar cheese, diced into small cubes)
3 large medjool dates, pitted and chopped
3 slices bacon Vinaigrette
2 tablespoons extra-virgin olive oil
1/2 tablespoon apple cider vinegar
1 teaspoon date syrup (or honey)
1 teaspoon dijon mustard
salt and pepper, to taste

Instructions

Step 1: Stir together all vinaigrette ingredients until smooth. Set aside.
Step 2: Chop the kale leaves, dates, and walnuts or cheese into bite-sized pieces. Place the kale in a mixing bowl and add the vinaigrette. Use your hand to massage the vinaigrette into the leaves for about 15 seconds. Note: even if making this salad ahead of time, do not skip this step of massaging - it makes the salad much more palatable and will not get soggy.
Step 3: Cook the bacon in a hot frying pan until crisp on both sides, about 5 minutes total. Chop the cooked bacon into bite-sized pieces and toss it, still warm, into the kale salad.
Step 4: Add the remaining dates and walnuts or cheese to the salad. Toss to combine. You could add a little drizzle of reserved bacon grease if you want some extra richness.
Serve: Grab a fork and enjoy. This salad is great alongside a simple cooked turkey burger.

Recipe Notes

Note 1: Every 3 cups of kale is equal to about 1/2 a large bunch of kale.

Nutrition

Serves 2
Calories Per Serving: 460			DAILY VALUE %
Total Fat 31g	47%	Protein 11g	22%
Total Carbohydrate 43g	14%	Net Carbohydrate 36g
Fiber 7g	29%	Potassium 833mg	24%
Vitamin A	504%	Vitamin C	121%
Calcium	172%	Iron	21%

Nutritional information is for 1 serving.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

This hearty salad works as both a side dish and a main, perhaps alongside some warm roasted sweet potatoes. The juicy, sweet date pieces are the perfect contrast to savory pieces of bacon strewn throughout. If making this salad ahead of time, aim to cook the bacon right before serving - sprinkling the warm pieces into the chilled salad.

How To MakeDiet Type: Paleo

Freeze For Not recommended

Best by 3-4 days

Shopping List

Salad

3 cups (or large handfuls) kale, hard-stems removed
33333333/100000000 cup chopped walnuts
3 large medjool dates, pitted and chopped
3 slices paleo bacon Vinaigrette
2 tablespoons extra-virgin olive oil
1/2 tablespoon apple cider vinegar
1 teaspoon date syrup (or honey)
1 teaspoon dijon mustard
salt and pepper, to taste

Instructions

Step 1: Stir together all vinaigrette ingredients until smooth. Set aside.
Step 2: Chop the kale leaves, dates, and walnuts into bite-sized pieces. Place the kale in a mixing bowl and add the vinaigrette. Use your hand to massage the vinaigrette into the leaves for about 15 seconds. Note: even if making this salad ahead of time, do not skip this step of massaging - it makes the salad much more palatable and will not get soggy.
Step 3: Cook the bacon in a hot frying pan until crisp on both sides, about 5 minutes total. Chop the cooked bacon into bite-sized pieces and toss it, still warm, into the kale salad.
Step 4: Add the remaining dates and walnuts to the salad. Toss to combine. You could add a little drizzle of reserved bacon grease if you want some extra richness.
Serve: Grab a fork and enjoy. This salad is great alongside a simple cooked turkey burger.

Recipe Notes

Note 1: Every 3 cups of kale is equal to about 1/2 a large bunch of kale.

Nutrition

Serves 2
Calories Per Serving: 460			DAILY VALUE %
Total Fat 31g	47%	Protein 11g	22%
Total Carbohydrate 43g	14%	Net Carbohydrate 36g
Fiber 7g	29%	Potassium 833mg	24%
Vitamin A	504%	Vitamin C	121%
Calcium	172%	Iron	4%

Nutritional information is for 1 serving.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

This hearty salad works as both a side dish and a main, perhaps alongside some warm roasted potatoes. The juicy, sweet date pieces are the perfect contrast to savory pieces of tempeh bacon strewn throughout. If making this salad ahead of time, aim to cook the tempeh bacon right before serving - sprinkling the warm pieces into the chilled salad.

How To MakeDiet Type: Plant-based

Freeze For Not recommended

Best by 3-4 days

Shopping List

Salad

3 cups (or large handfuls) kale, hard-stems removed
33333333/100000000 cup chopped walnuts
3 large medjool dates, pitted and chopped
1 serving tempeh bacon (Note 2) Vinaigrette
2 tablespoons extra-virgin olive oil
1/2 tablespoon apple cider vinegar
1 teaspoon date syrup (or maple syrup)
1 teaspoon dijon mustard
salt and pepper, to taste

Instructions

Step 1: Stir together all vinaigrette ingredients until smooth. Set aside.
Step 2: Chop the kale leaves, dates, and walnuts into bite-sized pieces. Place the kale in a mixing bowl and add the vinaigrette. Use your hand to massage the vinaigrette into the leaves for about 15 seconds. Note: even if making this salad ahead of time, do not skip this step of massaging - it makes the salad much more palatable and will not get soggy.
Step 3: Cook the tempeh bacon in a hot frying pan until crisp on both sides, about 5 minutes total. Chop the tempeh bacon into bite-sized pieces and toss it, still warm, into the kale salad.
Step 4: Add the remaining dates and walnuts to the salad. Toss to combine.
Serve: Grab a fork and enjoy. This salad is great alongside warm roasted sweet potatoes.

Recipe Notes

Note 1: Every 3 cups of kale is equal to about 1/2 a large bunch of kale.

Note 2: As a soy-free alternative, coconut bacon can be used in place of the tempeh. Sprinkle the coconut bacon onto the salad right before serving.

Nutrition

Serves 2
Calories Per Serving: 485			DAILY VALUE %
Total Fat 30g	46%	Protein 14g	28%
Total Carbohydrate 48g	16%	Net Carbohydrate 38g
Fiber 10g	39%	Potassium 949mg	29%
Vitamin A	504%	Vitamin C	121%
Calcium	174%	Iron	9%

Nutritional information is for 1 serving.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

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