This kale salad is full of dried cranberries, sliced red pears, crispy bacon, honey goat cheese and a hint of lime juice, and then topped with Sahale Snacks® Honey Almonds Glazed Mix. A simple homemade honey mustard dressing drizzled on top adds a final sweet and savory note!
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #changesnackingforgood #CollectiveBias
Fall is without a doubt my favorite season.
The weather’s cooler, but snow is still a month or two away (hopefully), which means I’m able to don layers and scarves, build roaring fires in the fireplace, and spend plenty of time curled up with a blanket reading or writing. Ahhh…
This time of year is also when family and friend gatherings abound and holiday celebrations dot nearly every weekend on the calendar.
It’s a busy and festive time indeed, and imperative to have a few simple recipes in your back pocket for entertaining with ease.
Kale is a lovely fall green—delicious sautéed with garlic, salt and pepper in a cast iron skillet, and then steamed in a splash of chicken broth; added to soups, stews or pasta sauces; or, used as the base to a salad that’s able to withstand travel or being set out on a buffet for dinner guests.
It’s also considered a winter green, which means you can find fresh kale at a lot of local farmers’ markets even when the weather’s cold!
The thing about kale is that unlike lettuce, when it’s eaten raw, it can be kind of tough … unless you know how to break it down a little (which isn’t difficult).
I like to strip the leafy parts off the center stalk and then slice them into ribbons.
Then, I put the ribboned leaves into a big bowl, add a little citrus juice, and massage the leaves with my hand for a minute or so.
This process makes the inherently fibrous kale more tender and less chewy, though it still retains its bite—a reason it makes such a good base for a pot luck salad, or for part of a holiday meal you want to prepare in advance.
Unlike lettuce, kale won’t turn into a soggy mess after it’s been dressed.
Travel for a few hours, save leftovers for lunch the next day (or throughout the week), and let the salad relax on your table for a few hours … it can take the challenge!
Kale might be the perfect base for this fall salad, and the stars are what’s incorporated: generous amounts of dried cranberries, sliced pears, honey goat cheese, and crispy bacon.
The pièce de résistance, though, is the Sahale Snacks Honey Almond Snack Mix sprinkled on top—lots of almond crunch coated in a delicious savory-sweet goodness with hints of Madagascar vanilla bean, sea salt, organic honey and sesame seeds.
Lastly, I drizzled a simple homemade honey mustard dressing on top … a wonderful complement to all the other mingling flavors. It’s so easy to make, right in a small mason jar!
While it’s easy to see how these Sahale Snacks can be incorporated into recipes, they’re also great for snacking while you’re on the go, watching a football game (or, in my case, all my shows’ new seasons), or need an afternoon pick-me-up.
They’re Gluten-Free Certified, kosher, and they believe in “changing snacking for good” (every bite should be an experience).
You can find Sahale Snacks in the regular snack aisle.
[i]For the salad:[/i]
- 1/2 bunch kale leaves, stripped from their stems
- 1 lime, juiced
- 1 pear, sliced
- 4-oz goat cheese, crumbled
- 1 cup dried cranberries
- 6 slices cooked bacon, crumbled
- 1 4-oz package Sahale Snacks Honey Almond Glazed Mix
[i]For the dressing:[/i]
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup extra virgin olive oil
For the salad:
- Slice the kale into ribbons, then put it into a large mixing bowl with the lime juice. Using your hand, massage the kale for a minute to help break down the fibers and make it more tender. Transfer it to a platter.
- Arrange all the other ingredients on top and give it a slight toss. Drizzle the honey mustard dressing on top of the salad, and leave any extra on the table for guests to use as needed.
For the dressing:
- Put all the ingredients in a small mason jar and secure the lid. Shake vigorously for 30 seconds, or until the liquids emulsify.
Store any leftover dressing in the fridge for up to a week.