Kale Salad with Bacon and Blue Cheese

  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 -6 servings 1x


This Kale Salad with Bacon and Blue Cheese is quick and easy to make, packed with sweet and savory flavors, and so delicious!



Kale Salad Ingredients:

  • 67 cups chopped fresh kale leaves
  • 1 tablespoon Bertolli Extra Virgin Olive Oil
  • 68 slices cooked bacon, chopped
  • 1/2 cup crumbled blue cheese
  • 1/2 cup dried cranberries
  • 1/2 cup toasted chopped pecans
  • 1 batch Red Wine Shallot Vinaigrette (below)

Red Wine Shallot Vinaigrette Ingredients:

  • 1/4 cup Bertolli Extra Virgin Olive Oil
  • 2 tablespoons red wine vinegar
  • 12 teaspoons honey, to taste
  • 1 teaspoon Dijon mustard
  • pinch of salt and freshly-cracked black pepper
  • 1 small shallot, peeled and finely-chopped


To Make The Kale Salad:

  1. Toss all ingredients together until combined.
  2. Serve immediately, or cover and refrigerate for up to 8 hours before serving.

To Make The Red Wine Shallot Vinaigrette:

  1. Whisk the olive oil, red wine vinegar, honey, mustard, salt and pepper together in a mixing bowl until completely combined.  (Or you can toss everything in a mason jar and give it a good shake.)  Stir in the shallot until combined.  Taste, and season with extra salt and/or pepper and/or honey, if needed.


Serving size totally depends on whether this is your main course or a side salad.  The serving size I mentioned is for smaller side salads.

Also, feel free to use more/less of the salad ingredients (i.e. bacon, blue cheese, pecans, cranberries) to taste.  I tend to just use a handful of each.