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!
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!
Notes
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.