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4.80 from 5 votes

Kale Salad with Bacon and Blue Cheese

This Kale Salad with Bacon and Blue Cheese is quick and easy to make, packed with sweet and savory flavors, and so delicious!
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Keyword: bacon blue cheese, fall salad, kale salad, red wine vinaigrette, weeknight dinner
Servings: 4 -6 servings

Ingredients

Kale Salad Ingredients:

  • 6-7 cups chopped fresh kale leaves
  • 1 tablespoon Bertolli Extra Virgin Olive Oil
  • 6-8 slices cooked bacon chopped
  • 1/2 cup crumbled blue cheese
  • 1/2 cup dried cranberries
  • 1/2 cup toasted chopped pecans
  • 1 batch Red Wine Shallot Vinaigrette (below)

Red Wine Shallot Vinaigrette Ingredients:

  • 1/4 cup Bertolli Extra Virgin Olive Oil
  • 2 tablespoons red wine vinegar
  • 1-2 teaspoons honey to taste
  • 1 teaspoon Dijon mustard
  • pinch of salt and freshly-cracked black pepper
  • 1 small shallot peeled and finely-chopped

Instructions

To Make The Kale Salad:

  • Toss all ingredients together until combined.
  • Serve immediately, or cover and refrigerate for up to 8 hours before serving.

To Make The Red Wine Shallot Vinaigrette:

  • Whisk the olive oil, red wine vinegar, honey, mustard, salt and pepper together in a mixing bowl until completely combined.  (Or you can toss everything in a mason jar and give it a good shake.)  Stir in the shallot until combined.  Taste, and season with extra salt and/or pepper and/or honey, if needed.

Notes

Serving size totally depends on whether this is your main course or a side salad.  The serving size I mentioned is for smaller side salads.
Also, feel free to use more/less of the salad ingredients (i.e. bacon, blue cheese, pecans, cranberries) to taste.  I tend to just use a handful of each.