Kale Bacon Salad with Maple Candied Walnuts

Kale Bacon Salad with Maple Candied Walnuts

from halfbakedharvest.com

Ingredients

  • 6 slices thick cut bacon, chopped
  • 3/4 cup raw walnuts
  • 1/3 cup raw pepitas
  • 3 tablespoons maple syrup
  • 1/4 teaspoon cayenne pepper
  • 4 cups shredded kale
  • 2 cups baby arugula
  • 1 1/2 cups grated manchego or parmesan cheese
  • 1 1/2 cups dried cranberries
  • 1/3 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 tablespoon fig preserves or apple butter
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons fresh orange zest
  • kosher salt and black pepper
  • chili flakes

Directions

  1. 1

    1. Preheat the oven to 400° F. Line a baking sheet with parchment paper. Toss the walnuts and pepitas with maple syrup, and a pinch of cayenne. To the other side of the baking sheet, add the bacon in an even layer. Bake 8-10 minutes, until the bacon is crisping, watch close. Sprinkle with salt. 2. Meanwhile, toss the salad. In a large salad bowl, combine the kale, arugula, cheese, and cranberries. 3. To make the vinaigrette. Combine all ingredients in a glass jar. Whisk to combine. 4. Pour the vinaigrette over the salad, tossing to combine. Top the salad with walnuts and bacon. Serve or keep in the fridge until ready to serve.