Made with just a few simple ingredients and drizzled with vinaigrette dressing, this Blue Cheese Bacon Kale Salad is full of delicious Greek flavors!
8-year old Margaret is hardcore cringing at this salad.
I was that kid who, when not allowed to leave the table until their plate was clear, would shove spinach into the pockets of her overalls when no one was looking.
Of course, this was long before kale became a “thing.” I don’t know if 8-year old me would have loved or hated kale.
All I know is 18-year old me is utterly obsessed with it. Adding it into my morning egg scramble, tossing it into my green smoothies, and now, using it as a base in my salads.
To be honest, this salad couldn’t be any easier to make. You can even prepare most of it ahead of time if you’re ambitious about cutting down the amount of time you spend cooking each day.
The basic components of this recipe are: kale (duh), blue cheese, walnuts, dried cranberries, bacon, and vinaigrette dressing.
However, feel free to change it up to suit your tastes!
You could easily make this salad vegetarian by skipping the bacon or subbing in some pan-fried tofu.
I’ve always loved the blue cheese-vinaigrette combo.
Well, maybe it’s just that I love blue cheese in general, and anything I add it too suddenly becomes incredibly tasty.
I used Salemville Blue Cheese to add more depth of flavor to this kale salad, and trust me when I say a little goes a long way. Blue cheese in general has a very strong, almost pungent flavor, but in moderation it can completely elevate any dish.
I know you guys are gonna LOVE this blue cheese bacon kale salad at least as much as I did, if not more.
Before I share the recipe, I wanted to let you guys know about a chance to win something super cool.
Salemville® cheese wants to inspire you to slow down for the holidays with a special holiday giveaway. Now through December 31st, you can enter to win a grill smoker valued at $1,000!
Here’s the recipe:
- 1 bunch of kale, ribbed and torn
- 3 slices bacon
- ⅓ cup Salemville Blue Cheese
- ⅓ cup dried cranberries
- ¼ cup chopped toasted walnuts, unsalted
- balsamic vinaigrette dressing, to taste
- In a medium frying pan over medium heat, cook the bacon until crisp. Remove from heat and chop.
- In a large bowl, combine the kale, chopped bacon, blue cheese, dried cranberries, and toasted walnuts. Toss and drizzle with balsamic vinaigrette dressing. Serve immediately.
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