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baby kale salad in white bowl

Baby Kale Salad with Bacon, Blue Cheese, and Cranberries

Baby Kale Salad with Bacon, Blue Cheese, and Cranberries is hearty salad, tossed in a balsamic maple vinaigrette. It's sweet, savory, and completely addicting!

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  • 5 ounces baby kale
  • 4 slices of crumbled bacon cooked according to package instructions
  • 1/2 cup crumbled blue cheese such as Castello
  • 1/2 cup dried cranberries
  • 1/2 cup pecan pieces toasted*
  • 1/3 cup chopped red onion
  • Balsamic Vinaigrette Dressing


Prepare the vinaigrette:

  • Place the vinegar, maple syrup, mustard, and salt and pepper in a medium bowl and whisk until combined. Add the olive oil to the vinegar mixture while whisking constantly until emulsified. Set aside.

Prepare the salad:

  • Place the kale, bacon, blue cheese, cranberries, pecans, and red onion in a large bowl. Toss with the desired amount of vinaigrette, being careful not to overdress. Serve immediately, and enjoy!


  • Although baby kale leaves are fairly sturdy and won't wilt as easily, this salad is best when dressed right before serving.
  • Cooking time includes toasting the pecans and cooking the bacon simultaneously.
  • *I used pre-toasted pecan pieces from Trader Joe's. If you need to toast your own, place the pecans on a rimmed baking sheet and toast in 350 degree oven for 8-10 minutes or until fragrant.
    Recipe by Flavor the Moments.


Calories: 301kcal, Carbohydrates: 24g, Protein: 10g, Fat: 20g, Saturated Fat: 6g, Polyunsaturated Fat: 13g, Cholesterol: 24mg, Sodium: 470mg, Fiber: 3g, Sugar: 17g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!