Kale and Bacon Salad with Croutons

  • prep time20 min
  • total time 45 min
  • serves 4 - 6

This is a hearty and satisfying salad. To save time, make the bacon and croutons the day before. Courtesy of Kristen Eppich.

62 Ratings
Directions for: Kale and Bacon Salad with Croutons


Kale and Bacon Salad with Croutons

½ baguette

2 Tbsp (30 mL) olive oil

½ tsp (2 mL) salt

freshly ground pepper

8 strips bacon

8 cup (2 L) kale, chopped, stems and ribs removed


¼ cup (60 mL) olive oil

2 Tbsp (30 mL) lemon juice

2 tsp (10 mL) Dijon mustard

2 tsp (10 mL) garlic, minced

2 tsp (10 mL) maple syrup

¼ tsp (60 mL) kosher salt

freshly ground pepper


Kale and Bacon Salad with Croutons

1. Preheat oven to 300ºF. Slice baguette half into ½-inch slices and place on a rimmed baking sheet. Brush with olive oil and season with salt and pepper. Bake for 10 min. Flip and bake for 5 more min or until crisp and golden. Remove from oven and transfer to a plate. Let cool.

2. Increase oven temperature to 425ºF. Place bacon on same baking sheet and cook for 10 min. Turn and cook for 5 more min, or until bacon is very crisp. Remove from oven and transfer to a paper towel-lined plate. Reserve.


1. Place kale in a large bowl. Whisk all the vinaigrette ingredients together and pour half of the dressing over the kale. Toss well. Crumble bacon and crisp bread over the salad. Toss again, adding more vinaigrette as needed. Season with salt and pepper to taste.

See more: Vegetables, Salad, Lunch, Pork, Appetizer, Main


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