Info
Written by: Emma – Our in-house AASDN-Certified Nutrition Specialist
Made with: Ingredients from Garden Box delivered April 23, 2015
Dressing Ingredients
- 2 TBS apple cider vinegar
- 1/2 juice from a lemon
- 1 TBS honey
- 1 tsp. Dijon
- 2 TBS olive oil
- Add all ingredients to a mason jar (or container with lid). Shake until completely mixed. Taste and add more honey or Dijon to your liking. Set aside.
Salad Ingredients
Makes 2 servings
- 1 bunch of kale, washed and chopped
- 2 apples, washed and diced
- 3 small beets, washed, skinned and diced
- 2 spring onions, washed and chopped
- 1 tsp garlic, minced
- 1 tsp turmeric
- 8 pieces bacon
- coconut oil
Instructions
Bring out your thickest Boston accent and try a KABB (Kale, Apple, Beet and Bacon) Salad!
Preheat oven to 425F. Cover beets in oil and lay on baking sheet. Bake for 20-25 minutes.
Cover apples in oil. Remove beets from oven and stir. Add apples to baking sheet, or on a separate one. Bake both for another 10-20 minutes, or until both are tender. Remove from oven.
Turn the oven to broiler. Lay the bacon on top of a grilling rack and lay that on top of a shallow baking pan to catch the drip (I cover that with aluminum foil to save some clean up time). Cook bacon for 6-8 minutes before checking. Put back in oven for a few more minutes until cooked to your liking.
Meanwhile, in a pan, add 1 TBS coconut oil and let melt over medium heat. Once melted, add the spring onion, garlic and turmeric. Stir continuously until it starts to brown and remove from heat.
Place chopped kale in a large bowl. Add the dressing ingredients and massage so that every kale leaf is covered with the wet ingredients. Add the onions, beets and apples (once cooked) and continue to massage. Once bacon has cooked and cooled, chop into bite-size pieces. Add to the salad, stir once more and serve.
