Recipe: Loaded Kale Salad

Loaded kale salad is a take on the go-to grab bag salad at the grocery store – the one with seven super foods! Here we’ve got some added goodness from turkey bacon to some goat cheese to load things up. Okay, let’s get cooking – I’m hungry!

Ingredients

• 5 kale leaves
• 8-10 brussels sprouts
• 4 slices of turkey bacon
• 1 tablespoon of butter
• 1/4 cup of goat cheese
• 1/3 cup of pumpkin seeds
• 1/4 cup of dried cranberries
• poppyseed dressing

First, get out your cast iron skillet and add the butter to a low-medium pan. Add the turkey bacon and cook through, then dice into small bits and set aside. If you’re looking for a more unified cut on the turkey bacon, cut it up first then cook it. That’s what I did in this recipe, yet I’ve done it both ways and like the more rustic ‘broken’ look of dicing it post cook.

Next, wash and dry the kale then slice into thin shreds. For the brussles sprouts, I soaked and dried them, then shredded them with a cheese grater. Once the greenery is ready, add a light coating of poppyseed dressing and lay down in a large white platter.

Top with the cooked bacon, add the crumbled goat cheese, nuts and dried cranberries. Fluff if needed, lifting the salad up from underneath once the toppings are added. Then, eat up and enjoy!

This salad is great for leftovers (if you have any) and it’s tastier than the bagged version at the store – plus, I like the bacon bit! The goat cheese is a great addition in this loaded kale salad, too.

Well, there you have it – one hearty loaded kale salad. I hope you have a great rest of your week – eat up! I’ll see you again soon – bye for now.