Main Course, Salad, Side Dish

Kale Salad with Roasted Fingerling Potatoes, White Beans, and Warm Bacon Dressing

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Prep Time: 20 minutes
Cook Time: 30 minutes
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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Kale Salad with Roasted Fingerling Potatoes White Beans and Warm Bacon Dressing


  • 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)


  • 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.