File Warm Kale Salad with Bacon, Dates, Almonds, Crispy Shallots and Parmesan under things that I am currently OB-sessed with.
The list also includes my new Kleen Kanteen (giveaway coming soon!) this Paella, becoming a router expert  (I haven’t been able to access my site through my router for 3 days – RAGE,) mug cakes, chocolate chips, chocolate chips in mug cakes, baby TOMS, adding frankincense oil to my face cream in an attempt to reduce fine lines (so far all it’s doing is making me smell like a pine tree,) Lincoln’s new obsession with growling and oh, did I mention this salad???
Holy buckets, people!
Warm Kale Salad with Bacon, Dates, Almonds, Crispy Shallots and Parmesan is a riff on one of my very favorite party appetizers, Bacon-Wrapped Almond-Stuffed Dates, which are an absolute hit anytime I make them. I thought the flavors would make a mouthwatering warm kale salad and I’ve never been so glad to be so right about anything in my entire life.
Ok, that’s a bit dramatic but seriously, l-o-v-i-n-g this combo! Part salad, part stir fry – all awesome.
Torn fresh kale is quickly sauteed with Medjool dates, Marcona almonds, and a luscious Maple-Almond Vinaigrette then combined with salty bacon and crispy shallots. Oh and shaved parmesan cheese because I legit could not stop adding ALL THE THINGS.
This salad is decadent but so worth it. Anyway, I like to think that eating this much kale practically requires me to eat all the aforementioned things. Capisce? Glad we’re on the same page.
Start with a bunch of kale. Literally! You’ll need 8 cups of kale for this salad, which is about 1 bunch.
I used curly kale because it holds up better to heat than some other varieties. We want the kale to warm and soften slightly in this salad, not cook until it’s wilted.
Just tear the leaves from the stems then into bite-sized pieces. You can save the stems for making vegetable stock, or for juicing!
Rinse the kale then spin or pat dry very well and set aside.
Next chop 5 Medjool dates. Medjool dates are chewy, sticky, and sweet. They not only make great appetizers, but are an awesome late night snack. Perfectly sweet but full of fiber and potassium too. A treat I can feel good about eating!
If you don’t want to buy a whole package, most grocery stores sell ’em in the bulk bins. Just slice in half lengthwise, then chop into pieces.
Time for some heat! Add 2 Tablespoons extra virgin olive oil to a very large skillet over medium-high heat, then add 2 sliced large shallots and fry until golden brown, stirring constantly. Remove to a paper towel lined plate to drain then sprinkle lightly with salt and set aside. Once you taste crispy shallots on a salad, it’s hard not to add them every time!
Turn the heat down to medium then add 3 slices chopped bacon. Saute until golden brown and crispy then remove to a paper towel lined plate to drain and set aside.
Next, remove all but 2 teaspoons oil from the skillet (I use a spoon to scoop it into a foil-lined prep cup, then discard once it hardens,) then add the torn kale, chopped dates, and 1/4 cup Marcona almonds.
Marcona almonds are from Spain and are INSANE. Ben and I are, you guessed it, obsessed. They’re creamy, salty and, just, wow! You can usually find these babies by the specialty cheese counter at the grocery store but in case they’re nowhere to be found, or you don’t want to pay the higher price they usually command because they’re so delicious, just use sliced almonds.
Finally, drizzle in a batch of Maple-Almond Vinaigrette. That’s 2 Tablespoons each almond butter (or tahini) and balsamic vinegar, combined in a jar with 1 Tablespoon each extra virgin olive oil and maple syrup then microwaved for 20 seconds and shaken until smooth. Pour the dressing into the skillet then toss until the kale is just coated then immediately remove to two plates.
By the way, I used this same dressing in my Kale Chopped Salad with Maple-Almond Vinaigrette. It pairs incredibly well with kale.
Top the salad with the cooked bacon and crispy shallots, and last but definitely not least, shaved parmesan cheese. Like I said – I just couldn’t help myself!
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Warm Kale Salad with Bacon, Dates, Almonds, Crispy Shallots and Parmesan
Description
Gluten-free Warm Kale Salad with Bacon, Dates, Almonds, Crispy Shallots and Parmesan tastes like a bacon-wrapped, almond-stuffed date. Seriously decadent and delicious!
Ingredients
- 2 Tablespoons extra virgin olive oil
- 2 large shallots, cut into thin rings
- 3 slices bacon
- 1 bunch kale (about 8 cups,) removed from ribs then torn into bite-sized pieces
- 5 pitted Medjool dates, chopped
- 1/4 cup Marcona almonds (or sliced almonds)
- 2 Tablespoons shaved Parmesan cheese
- For the Maple-Almond Vinaigrette:
- 2 Tablespoons almond butter (or tahini)
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon real maple syrup
- 1 Tablespoon extra virgin olive oil
Directions
- Combine ingredients for the vinaigrette in a jar with a tight fitting lid then shake to combine and set aside.
- Heat oil in a large skillet over medium-high heat. Add shallots then fry until golden brown, stirring constantly. Remove to a paper towel-lined plate to drain then sprinkle with salt and set aside.
- Turn heat down to medium then add bacon to skillet and cook until browned and crisp. Remove to a paper towel lined plate to drain then set aside. Remove all but 2 teaspoons bacon grease from the skillet.
- Add kale, dates, and almonds then saute for 30 seconds. Add vinaigrette and then toss until just coated. Divide kale between two plates then top with reserved bacon, crispy shallots, and parmesan cheese.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Kale salads are kiiind of a pain to make because you have to massage the kale to get it tender enough to eat raw. Giving it a super quick saute in a hot skillet lets you bypass this step. So awesome! Enjoy!
Jenn 02.26.2014
Saw your brother in the paper today! Great article.
Teresa (@Iowamyhome) 02.26.2014
Luann’s Salad is still my favorite kale recipe, but this looks like a keeper too. Was just thinking, I’ve been hearing that cauliflower is the new “it” vegetable. Do you have any new recipes with cauliflower? I’ve seen the cauliflower pizza crust and tots, but I’d like something quick and easy to try. Thanks!
Kristin 02.26.2014
It’s funny you ask because I am currently OBSESSED with Lindsay from Pinch of Yum’s Creamy Cauliflower Sauce e-cookbook! There’s a link to it in the right hand column of my blog. I’ve made something from it every week for the past three weeks (including tonight!)
Michelle 02.26.2014
Trader Joe’s FINALLY opened in Denver & this salad is the first recipe I made with Trader Joe’s goods. So delicious!
Alyssa @ My Sequined Life 02.26.2014
OH, that dressing. And those almonds, and the bacon, etc. Loving the flavor combination big time! Your salads always make me want to trade in whatever I’m eating for lunch. :)
Sarah @ Making Thyme for Health 02.26.2014
Ugh, this looks fabulous! I actually made a kale salad recently with coconut bacon but me thinks this one would be waaaay bettah. I can imagine the flavors of the dates and crispy shallots pair perfectly with the maple vinaigrette. I can’t wait to try it!
Danae @ reciperunner 02.26.2014
This salad looks amazing! I love the all the salty, sweet, and crunchy elements going on in it!
Jyl 02.26.2014
I made this for lunch minus the bacon, hands down my new favorite salad. Thank you
Tracy 02.26.2014
Love the idea to sauté the kale!
I adore those macron almonds! They can be made into insanely delicious creamy almond butter by the way!
Elizabeth {Positively Healthy} 02.26.2014
I love a warm salad, compared to a cold salad in the wintertime! And I have been having a craving for dates so this is perfect!
Anna @ Bridal by the Bay 02.26.2014
I need to make this! Looks amazing…
Karla 02.26.2014
OMG! I die!!
Erin | The Law Student's Wife 02.26.2014
Date and I have a little love affair going right now, and of course they would be amazingggggg with bacon and almonds. Girl, this is a salad that would make even a veggie skeptic cry tears of joy!
Shandy 02.26.2014
I LOVE marcona almonds. Have found them at a very decent price at Costco.
Emily 02.26.2014
This salad looks delicious! For the fine lines, try maracuja oil! I have the tarte brand one, it has been a miracle and it doesn’t smell like a thing!
Taylor @ Food Faith Fitness 02.26.2014
You always make the BEST salads! Bacon is good in everything and this salt sweet combo sounds incr-edibly delicious! Pinned!
Bri | Bites of Bri 02.26.2014
I love this salad. Can I eat it for breakfast? I’ll be making this right away. Also, I love Marconi almonds so much. Have you tried TJoes Rosemary Marconi almonds? They’re an amazing snack. Thanks for sharing!
Mary Ann 02.26.2014
Sounds delicious, definitely pinning this one! We’ve bought Marcona Almonds at Costco before, my 5 yo nephew loves them!
Chicago Jogger 02.26.2014
Yum! All the things! I never thought to warm the kale but still serve it salad-like. Smart idea.
Maryea {happy healthy mama} 02.26.2014
Wow–this salad definitely looks worthy of obsession. I have got to try this. Pinning for later. :)
Chelsea @ Delipsch 02.26.2014
Bacon, Greens, almonds…everything about this is amazing! I love warm kale salad but have never added dates. I have a whole containtainer I use in bars but this is definitely what’s for dinner tonight, thanks for the recipe!