Bacon Salad with Candied Walnuts
Making greens fun to eat…🥓
Ingredients
Salad
6 slices thick-cut bacon, chopped
3/4 cup raw walnuts
1/3 cup pine nuts
3 tablespoons maple syrup
1/4 teaspoon cayenne pepper
4 cups baby kale
2 cups baby arugula
1 ½ cups shaved parmesan cheese
1 ½ cups dried cranberries
Vinaigrette
1/3 cup extra virgin olive oil
1/4 cup champagne vinegar
1 tablespoon fig preserves
1 tablespoon fresh thyme leaves
2 teaspoons fresh orange zest
kosher salt and black pepper
red pepper flakes - measure with your heart
Homemade Croutons
Leftover sourdough/fresh bread, torn into chunks
1/3 cup extra virgin olive oil
2 teaspoons of Italian seasoning
Instructions
1. Preheat the oven to 400° F. Toss torn bread with olive oil and seasoning. Back for 10-12 minutes, or until browned. Set aside to cool.
2. Line a baking sheet with parchment paper. Toss the walnuts and pepitas with maple syrup, and a pinch of cayenne. To the other side of the baking sheet, add the bacon in an even layer. Bake 10-12 minutes, until the bacon, is crispy. Set aside to cool
2. Meanwhile, toss the salad. In a large salad bowl, combine the kale, arugula, cheese, and cranberries. Then add walnuts, bacon, and homemade croutons.
3. To make the vinaigrette. Combine all ingredients in a glass jar. Shake like hell to combine.
4. Pour the vinaigrette over the salad, tossing to combine. Serve and enjoy!
