Print

Cherry Summer Kale Salad with Balsamic Vinaigrette

Cherry Summer Kale Salad with Balsamic Vinaigrette

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Brighten up your summer gatherings with the vibrant Cherry Summer Kale Salad with Balsamic Vinaigrette. This refreshing dish combines the sweetness of fresh cherries and blueberries with the satisfying crunch of pecans and crispy turkey bacon, all nestled in tender kale. It’s a versatile salad that shines at BBQs, potlucks, or as a light lunch on warm days. With its colorful presentation and delightful flavor profile, this salad is sure to impress everyone at the table.

Ingredients

Scale
  • 6 cups kale leaves, massaged
  • 6 strips turkey bacon, diced
  • 1 cup cherries, halved (seeds removed)
  • 1/2 cup blueberries
  • 1/2 cup crumbled feta cheese
  • 1/2 cup diced Granny Smith apple
  • 1/4 cup pecan pieces
  • 1 tablespoon Dijon mustard
  • 1/2 tablespoon honey
  • 1/2 teaspoon dried basil
  • 1/4 cup balsamic vinegar
  • 1/3 cup olive oil
  • Salt & pepper to season

Instructions

  1. Tear kale leaves into bite-sized pieces, massage with salt until tender, and set aside in a large mixing bowl.
  2. In a medium sauté pan over medium-high heat, cook diced turkey bacon for about 5 minutes until crispy. Remove and drain on paper towels.
  3. Prepare the dressing by whisking together Dijon mustard, honey, dried basil, balsamic vinegar, olive oil, salt, and pepper in a small bowl until emulsified.
  4. Combine the massaged kale with turkey bacon, cherries, blueberries, feta cheese, diced apple, and pecans in the large bowl; toss gently to mix.
  5. Serve immediately or keep the dressing on the side until ready to enjoy.

Nutrition

save me