Autumn Kale Salad with Maple Bacon Vinaigrette

Every day for lunch, I make myself a salad using whatever ingredients are hanging about in the fridge. The combos are usually pretty mundane, and sometimes they're even disappointing. But every once in a while I stumble upon a mix that blows my tastebuds and my mind. And thus I present to you this Autumn Kale Salad, a deep and dramatic addition to your salad repertoire. 

This recipe came about last week when I was out of my usual salad suspects (romaine, peppers, tomatoes) and had to resort to the stragglers in the crisper bins. It was with some reluctance that I threw this all in the bowl, because honestly I'm not a huge kale salad person. Yet something about the blend of earthy root veggies and crisp fall fruits inspires the kale do a happy dance.

The first time I made this I used an olive oil and lemon dressing, but then I decided to take things to the next level and add the smoky, syrupy sweetness of bacon, maple, and balsamic. You could easily turn this into an entree with some grilled chicken or salmon, or with some chickpeas and diced roasted sweet potato. Of course if you're veggie you can leave the bacon out of the vinaigrette. Oh, and if you try this salad please let me know; I always love to hear how my recipes turn out when others make them. Bon appetit!

Autumn Kale Salad with Maple Bacon Vinaigrette
For the Vinaigrette
1 slice thick-cut bacon
1 medium shallot
1/4 cup maple syrup
3 tbsp dijon mustard
2 tbsp balsamic vineger
1/2 cup olive oil
salt and pepper to taste, about 1/4 tsp each
For the Salad
1/2 cup walnut halves
One large bunch lacinato kale
1 medium carrot, grated
1 small beet, grated
1 red pear, diced
seeds from one pomegranate

Make the vinaigrette: Pan fry the bacon until crisp and reserve grease. Combine bacon in a food processor with the remaining dressing ingredients until smooth. Over medium heat toast the walnuts in the reserved bacon grease until brown and crisp. Let cool. Slice kale into thin ribbons. Place in salad bowl, spritz with a dash of olive oil, and massage to break down its toughness (and to lull it into a false sense of security). Add remaining salad ingredients, toss with vinaigrette to taste, and enjoy! Be sure to store leftover dressing in the fridge; there's meat in there!

P.S. For more fall culinary goodness, give my favorite recipe for butternut squash bread a try!