It has been for-fucking-ever since I’ve blogged and I’m very sorry about it. You know how sometimes your brain just doesn’t want to work, even if you try really hard? Even if you really want to come up with ideas, your mind is blank and sad? What’s that called? Oh right, burnout. Writer’s block. Whatever else. That is besides the point, because I am back to blogging and excited about it. I got my hosting transferred over from BlueHost to SiteGuard and am really enjoying the transition! They made it oh-so-easy to trasnfer my blog over and I’m now registered for three more years, so, better get back to it 🙂
ANWAY! This kale salad. I love a good kale salad, but I think I’m slightly snooty about it, so let’s just say I like ~fancy~ kale salad. This salad is the bomb dot com, full of late-autumn-slash-wintery-flavors and topped with an agave-dijon-shallot-vinaigrette. I came up with this recipe on Thanksgiving morning when I knew I wanted something with kale and roasted sweet potatoes, and boom, this salad was born. Except, after having it that first night, I decided something was missing. So when I made this kale salad to share on the blog, I realized what the salad needed: BACON!
And so bacon was added, and with that some bacon grease to amp up the flavor, and I am not disappointed in the least. This salad would be perfect for Christmas, with the gorgeous deep green of the kale and pop of red with the pom. As a bonus, it’s gluten free and Paleo, and can easily be made vegetarian/vegan (just skip the bacon). I will admit, it looks like a lot of steps, but I’ve really just broken the recipe down into several very easy mini-steps and it isn’t a hard recipe. You can also be chopping your veggies while other parts of the recipe are cooking, so it cuts down on the actual time needed to make the salad. Give it a try and let me know how you like it!
- 2 large or 3 small bunches lacinato kale
- 1 large sweet potato
- 6 slices bacon
- ⅔ cup pomegranate aerils
- ⅔ cup raw pepitas
- 1 shallot
- ~4 tablespoons avocado oil
- About ⅔ teaspooon garlic powder
- ⅓ cup avocado oil
- 2 tablespoons dijon mustard
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon agave nectar
- Reserved shallot
- Fry the bacon in a skillet until crispy. Remove bacon and let drain on paper towel.
- Preheat oven to 350°F. Place pepitas on a cookie sheet, drizzle with 1 teaspoon avocado oil, and sprinkle with garlic powder. Stir to coat all pepitas with oil. Bake for 10 minutes, remove from cookie sheet, set aside.
- Increase oven temperature to 450°F. Dice sweet potatos into ¼" squares. Place sweet potato squares on cookie sheet and drizzle with 2 tablespoons avocado oil. Sprinkle with ½ teaspoon garlic powder and stir to coat potatoes with oil and garlic. Bake for 25 minutes, stirring 2 or 3 times for even roasting.
- De-stem, wash, and tear or cut your kale into bite sized pieces. Place clean, dry kale into a large bowl and drizzle with ½ tablespoon avocado oil. Massage kale with hands until all kale is coated with oil and starts to 'wilt' and turns a deep, dark green. Set kale aside.
- Peel shallot and slice into thin slices. Set aside about ¼ of the slices. In a skillet, add one tablespoon avocado oil and heat to medium. Add ¾ of shallot slices and saute until soft, then remove from heat and set aside.
- Take the reserved shallot slices and dice into tiny pieces. Combine all ingredients and combine, either with a whisk or an immersion blender.
- Add all ingredients except pepitas to the bowl with the kale, stir well to combine. Let sit at least an hour before eating to allow flavors to combine and kale to soak up the dressing. Top with pepitas just before serving. Enjoy!