Kale Salad with Roasted Fingerling Potatoes, White Beans, and Warm Bacon Dressing
Servings: 4
The perfect summer salad that is light but packed with the nutrients you need to get through any day!
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Ingredients
- Roasted Fingerling Potatoes
- 24 oz 1 1/2 lbs./680 g fingerling potatoes, washed and halved lengthwise if large
- 1 1/2 Tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Salad
- 4 slices turkey bacon chopped into ½-inch pieces
- 1 bunch kale rinsed, thick stems removed, and chopped
- 1 small red onion halved and thinly sliced
- 1 Tablespoon fresh lemon juice
- 1/8 teaspoon salt
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon honey
- 1 teaspoon Dijon mustard
- 1/8 teaspoon black pepper
- 1 15.5 oz/440g can no-salt-added small white beans, rinsed and drained
- 1 oz 30 g Stella Fontinella cheese, crumbled (see Note)
Instructions
- Preheat the oven to 425°F.
- Toss the potatoes, oil, and black pepper together and spread out on a large baking tray. Roast until the potatoes are tender inside and starting to crisp outside, about 30 minutes, tossing once halfway through.
- Meanwhile, add the bacon to a medium-large skillet over medium-high heat and cook until crispy, about 5 minutes, stirring occasionally.
- While the bacon cooks, toss together the kale, red onion, lemon juice, and salt in a large bowl and let it sit.
- When the bacon is crispy, use a slotted spoon to transfer it to a bowl. There should be about 2 to 3 tablespoons of bacon drippings in the skillet (if there is more than that, discard the extra); to the drippings, add the vinegar, honey, Dijon, and black pepper. Turn the heat down to low and whisk until combined; remove from heat.
- While the dressing is still hot, carefully pour it onto the kale mixture and toss to combine.
- Toss in the white beans.
- Pour the kale mixture onto a serving platter. Top with the roasted potatoes, crisped bacon, and crumbled cheese. Serve.
- Notes: Stella Fontinella Cheese: If you can’t find this, you can substitute shaved Parmesan, Romano, or Asiago.
