Listen friends, I really like salads - except when they're boring and taste like sadness. This salad is nothing short of deliciousness and jubilation in a bowl. In fact, it's a salad that'll leave you wanting more, and when you pack it for lunch don't be surprised when you've devoured it by 9:30am (true story). Sure, there's crispy bacon bits in it. But there's also shredded kale, fresh apples, quinoa, avocado, homemade red wine vinaigrette, and dried cranberries, so there. Make this dish for yourself, for sure, but also be sure to put it on the table when friends come over for lunch or a light dinner - you'll be the coolest host on the block, I promise.
A word to the wise as salad prep can sometimes be annoying - prep component ingredients a day or two in advance and store them separately as follows. Kale: remove stems, wash leaves, drain in salad spinner, chop finely, and store covered in the fridge (lasts about a week). Apple: core and chop, dress with fresh lemon juice to prevent oxidization, and store covered in the fridge. Avocado: chop, dress well with fresh lemon juice to prevent oxidization, and store covered in the fridge. Bacon: make a bunch no one can resist bacon crumbles, cover and refrigerate. Quinoa: always a good idea to have some of this handy in your fridge for healthy eats in a pinch. Red wine vinaigrette: another fridge staple, because homemade dressings are the only way to go in my books.
Serves 4
Ingredients
| 1 cup | kale |
| 6 slices | thick-cut bacon, cut into lardons |
| 1 | MacIntosh apple, cored and chopped |
| 1 Tbsp | fresh lemon juice |
| 1 | avocado |
| 1/2 | lime, juice only |
| 1 cup | quinoa, cooked according to pkg. directions |
| 2 Tbsp | dried cranberries |
| 2 Tbsp | fresh chives, chopped |
| 3 Tbsp | red wine vinaigrette (recipe below) |
Directions
- Remove ribs from kale leaves. Wash well and dry (easiest method is with a salad spinner). Chop kale finely and set aside in a large serving bowl.
- Meanwhile, cook bacon in a pan until cooked through and crisp. Drain on a paper towel lined plate.
- Core and chop apple. Toss with lemon juice to prevent browning.
- Peel and chop avocado. Toss with lime juice to prevent browning.
- To assemble, add the vinaigrette to the kale and toss well. Once coated add all remaining ingredients and toss to incorporate. Serve immediately. A note on make-ahead: if you're preparing this salad bowl for lunch the next day, assemble but don't add the dressing until it's time to eat.
Red wine vinaigrette
In a mason jar, shake to combine:
1 cup red wine vinegar
2 tsp Dijon
1/4 tsp sea salt
8 turns freshly cracked black pepper
1/2 cup extra virgin olive oil
1 Tbsp agave
2 Tbsp fresh chopped chives
* Store covered, in the refrigerator, up to 1 week.
