Baby Kale Salad Recipe
roasted brussles, croutons, dried cranberries, parm cheese, apple cider bacon vinagrette, toasted walnuts
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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Roast Brussels Sprouts
Preheat the oven to 400°F (200°C). Trim and halve the Brussels sprouts, toss them with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20-25 minutes until golden and crispy.
- 2
Prepare the Dressing
In a small bowl, whisk together apple cider vinegar, chopped bacon, olive oil, honey, salt, and black pepper until well combined.
- 3
Assemble the Salad
In a large bowl, combine baby kale, roasted Brussels sprouts, croutons, dried cranberries, toasted walnuts, and Parmesan cheese. Drizzle with the apple cider bacon vinaigrette and toss gently to combine.
- 4
Serve
Serve immediately as a fresh and hearty salad.
