Name: Kale Salad with Candied Bacon, Walnuts, Roasted Pears & Goat Cheese
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 12 slices bacon; 1 ½ (113 g) logs goat cheese; 3 bunches kale; 6 pears; 3 medium red onions; ⅓ cup walnuts; apple cider vinegar; black pepper; brown sugar; crushed red pepper; Dijon mustard; extra virgin olive oil; salt; tahini

Kale Salad with Candied Bacon, Walnuts, Roasted Pears & Goat CheeseKale Salad with Candied Bacon, Walnuts, Roasted Pears & Goat Cheese — a 35-minute dinner recipe with 14 ingredients, serving 6.Ingredients

12 slices bacon

1 ½ (113 g) logs goat cheese

3 bunches kale

6 pears

3 medium red onions

⅓ cup walnuts

apple cider vinegar

black pepper

brown sugar

crushed red pepper

Dijon mustard

extra virgin olive oil

salt

tahini

Instructions

Preheat oven to 205°C (400°F).

Wash, dry, quarter, and core pears; slice lengthwise into ½-inch thick wedges. Transfer to a large baking dish.

Peel, halve, and large dice onions. Add to the baking dish with the pears, drizzle with oil, then season with salt and pepper; stir to coat and spread out in an even layer.

Place baking dish in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until pears are soft, 15-20 minutes. Remove from oven and set aside to cool slightly.

Meanwhile, medium dice bacon.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add bacon and walnuts. Cook, stirring occasionally, until bacon starts to crisp, 4-5 minutes.

Meanwhile, place tahini, Dijon, vinegar, water, sugar, and spices in a large bowl. Whisk to combine the dressing and set aside.

When the bacon starts to crisp, add additional sugar to the skillet. Continue to cook, stirring often, until bacon and walnuts are candied, 3-4 minutes more. Using a slotted spoon, remove bacon and walnuts to a paper towel-lined plate.

Wash and dry kale. Using a clean cutting board, fold leaves in half lengthwise and slice off the stems; cut leaves crosswise into thin (shred-like) pieces. Add to the bowl with the dressing. Using your hands, massage kale with the dressing until wilted, about 2 minutes.

Add cooled pears and onions to the bowl. Toss to combine the salad.

To serve, divide salad between plates or bowls. Top with candied bacon and walnuts, then crumble goat cheese over top. Enjoy!

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