Are you a fan of kale? I know it’s the Cinderella of salad greens these days, ya’ know coming late tot he party and all, but I’ve been a fan for a long time. This Kale Salad with Maple Vinaigrette is so simple, yet delicious. You just won’t believe it. Hubby and I could easily make a meal of it; it’s that good.
I’ve been buying those large bags of already-sliced kale since I like to use it in my smoothies and soups as well as salads. It’s one of my favorite fairly new market items. Although, it’s pretty easy to prepare kale even if you prefer not to purchase so much at one time. Simply cut out the center core and shred the remaining leaves.
We grow kale in our garden, but it generally is harvested while small. I even have some growing in the garden right now. I love finding little surprises like that.
The maple syrup (please do not use pancake syrup) adds just enough sweetness without being overly sweet, and the smoky almonds are a perfect addition to offset the maple syrup and earthiness of the kale.
If you’ve never tried kale before, this is an excellent place to start. Trust me!
What’s your favorite way to use kale? I’d love to know.
- 2 Tablespoons olive oil
- 1 Tablespoon vinegar (red wine, raspberry, champagne, apple cider)
- 1 Tablespoon pure maple syrup
- 1 1/2 Tablespoons Dijon mustard
- Kosher salt
- Freshly cracked black pepper
- 8 cups shredded kale
- 6 slices bacon, cooked til crisp and coarsely crumbled
- 1/3 cup coarsely chopped smoked almonds
- 1/3 cup dried cranberries, reconstituted in warm water, optional
- Shaved Parmesan (or good quality blue cheese)
- Optional: chopped pear or Granny Smith apple, thinly sliced celery, leftover roasted chicken
- In a small bowl, mix all vinaigrette ingredients with a wire whisk; season with salt and pepper
- Divide kale among 4 salad plates.
- Sprinkle the bacon, almonds and cranberries evenly among the salad plates
- Drizzle the salads with the maple vinaigrette and season with freshly cracked black pepper.
- Garnish with shaved Parmesan
