A few days ago, we celebrated my dad’s birthday, and I made a cheesecake for the occasion. I almost didn’t, because Mitch doesn’t like cheesecake. Never has. He always refuses to eat it, so I was basically deciding to make something my husband wouldn’t like.
It can be so darn difficult sometimes to find something that everyone will like. I don’t have kids, so I usually only have to balance two taste personalities. I can’t imagine having kids and always knowing that someone won’t like the meal. To all of you mums who deal with this every day – wow. I don’t know how you do it.
So, already having given up on pleasing everyone, I was a terrible wife and chose to make a dessert that my husband didn’t like. He was polite enough to take a small courtesy portion in front of our company, then proceeded to fight me for the leftovers for the following two days. Doesn’t like cheesecake? Riiiight. This girl is thinking he’s just never been willing to try it.
Having said that, for two days we have been binging on cheesecake, and before that, it was some insanely chocolatey and lava-ey lava cakes.
Needless to say, our bodies were in some serious need of detoxing and de-caking. This salad is the perfect gateway between binging on sugary sweets and jumping to the healthy side. The maple syrup, apples and dried cranberries give the salad a fresh sweetness. The apple cider vinegar makes it a little tangy, and then bacon tops it off and makes it a must-have salad.
The entire salad comes together very quickly, as you can chop your salad ingredients and make your dressing while your bacon is cooking.
Kale can be quite tough, and if you’re not a fan of that, I recommend a couple things. Firstly, chop it up nice and small. Kind of dried cranberry size. This makes it so that you don’t end up with a mouth full of a giant kale leaf. Also, small pieces of kale make it easier to get all the scrumptious toppings onto one fork.
Secondly, make up your dressing and add it to your kale. Give it a stir, or better yet, massage it gently with your hands. Then, put it aside as you prepare the rest of your salad. You just have a few other things to chop, then your bacon should be ready. Then you’re just one step away from chowing down on a bowl of sweet maple superfood (and bacon) salad.
Crumble up your bacon, add all your toppings to the bowl and then settle in to enjoy this amazing salad.
Apple Bacon Kale SaladYields: 4 servings
- 3 slices of cooked bacon
- ¼ cup pecans
- ¼ cup dried cranberries
- 2 apples, chopped
- 3 cups chopped kale
- 1 cup chopped broccoli crowns
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 ½ teaspoon dijon mustard
- Salt and pepper to taste
- ½ clove garlic, minced
- Add all the dressing ingredients to a jar or a bowl, and mix until all is combined.
- Chop the kale, and place in a large bowl. Add the dressing to the kale, and mix until it is all dressed.
- Add the chopped broccoli, apples and bacon as well as the pecans and dried cranberries.
- Stir everything together and serve.
- This wonderful Maple Dijon dressing is from a recipe by Serene at House of Yumm