Full of vibrant greens and bold flavors, this Kale Salad With Bacon And Caramelized Onions is the perfect autumnal side dish or light main.
Salads are one of my go-to dishes for lunch, but as soon as there’s the slightest chill in the air, I’d much rather cozy up with a bowl of steaming soup and perhaps a toasted sandwich oozing with melted cheese on the side. When temperatures drop, what we all need is serious comfort food, and I’m sure most of you would agree with me. Delicious and healthy as they are, salads just don’t seem to cut it at this time of year. Unless we’re talking about a warm and totally irresistible kale salad, that is! And yes, you heard correctly. Kale. But this isn’t diet food here. This salad is chock-full of robust flavors and plenty of rustic goodness.
I may have been late to the kale party, but I’m definitely on board now. With vibrant kale, a salty hit of crispy bacon, and the sweetness of caramelized onions, this salad is one and all comfort food. In fact, it’s making that usual soup and sandwich look pretty boring!
Is Kale Salad With Bacon And Caramelized Onions Healthy?
Kale practically has a nutritional halo around it, and with good reason. This leafy green holds the distinction of being one of the most nutrient-dense veggies around. It’s a total superstar when it comes to fiber, calcium, and vitamins C and K. Though the salad does call for bacon, I’ve used turkey bacon, which has fewer calories and less fat than pork bacon.
The salad is gluten-free and dairy-free, and if you wanted a vegetarian or vegan version, all you’d need to do is use a plant-based bacon substitute or sub with a handful of shredded oyster mushrooms sautéed with a dash of liquid smoke.
If you want to make the salad a little more substantial, add in some white beans or other legumes. A handful of toasted nuts or perhaps an egg (boiled, fried, or poached) would also be delicious additions.
What kind of Kale Is Best In this Salad?
You might come across a few varieties of kale at your supermarket, and the good news is that any type works well in this warm salad. The kale shown here is ruffled curly kale, which also comes in purple. Its ruffled leaves give it a toothsome texture, and it has a mild, cabbage-like flavor.
Another common variety is Tuscan kale, also known as Lacinato kale or dinosaur kale. This type has slender, dark green leaves with a pebbly texture. Known for its earthy flavor, Tuscan kale is less robust and likely has the best texture for raw kale salads.
Lastly, there’s baby kale, which is often a mix of varieties. Its tender leaves work beautifully in this salad, too. Farmers’ markets may offer specialty kale varieties, nearly all of which would be fantastic in this recipe.
How To Make Ahead And Store
Kale is a sturdy green and will hold up well if you make the salad in advance. You can cool it completely, pack it into an airtight container, and refrigerate it for up to 3 days. To reheat, tossing it for 2-3 minutes in a hot pan would suffice. Freezing this salad isn’t recommended since its color and texture will be affected.
Serving Suggestions
With a thick slice of sourdough bread, this salad is great as a light lunch, especially if topped with a perfectly Poached Egg. It’s also a lovely side dish to hearty mains such as these succulent Pork Chops With Apples or this Air-Fryer Pork Tenderloin.
Recipe
Ingredients
- 1 tablespoon olive oil divided
- 1 onion
- 4 slices turkey bacon
- 8 cups kale (about 1 big head)
- 1/2 tablespoon garlic finely chopped
- 2.5 tablespoons red wine vinegar
- 1 1/4 teaspoons tamari
- 2 teaspoons low-sugar maple syrup
- Dash of salt and pepper
Instructions
- In a large pan on medium-high heat, heat 2 teaspoons of the olive oil.
- Cut the onion into quarters, slice, and place into the pan.
- Stir the onions to coat in the oil. Spread them out evenly over the pan.
- Turn the heat to medium-low and cook until brown and soft, about 30-40 minutes, stirring occasionally. You may need to add more oil if the onions start sticking.
- While the onions caramelize, cut the bacon into 1-inch pieces.
- Heat the remaining teaspoon of olive oil in a medium pan on medium-high heat.
- Put the bacon in the pan and cook until crispy, about 5 minutes, flipping halfway through. Once the bacon is cooked, remove it from the heat and set aside.
- In the meantime, chop the kale and set aside.
- When the onions are fully caramelized, add in the bacon and the kale.
- Turn the heat back up to medium and cook until the kale begins to wilt, about 2-3 minutes.
- Add the garlic, red wine vinegar, tamari, low-sugar maple syrup, salt, and pepper and mix well. Really scrape the bottom of the pan to get all the yummy onion bits.
- Divide the salad over 2 dishes and devour!
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