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–+ servings
Kale Salad

Delicious Kale Salad with Juicy Peaches and Warm Bacon Dressing

This delicious kale salad combines juicy peaches, tender baby kale, and warm bacon dressing for a refreshing summer dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 salads
Course: Appetizers
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 5 ounces Baby Kale Offers a tender base; substitutable with spinach for a lighter flavor.
  • 1 large Peach Adds natural sweetness; nectarines or mango are great alternatives.
  • 1 cup Grape Tomatoes Provides vibrant color and acidity; cherry tomatoes also work well.
  • 4 slices Thick Sliced Bacon Adds a smoky essence; turkey bacon can be a lighter option.
For the Croutons
  • 2 cups Sourdough Bread Creates crunchy texture; try any sturdy bread or gluten-free bread if necessary.
  • 2 tablespoons Olive Oil Enhances flavors of the croutons; avocado oil can be used for a different twist.
  • 1 tablespoon Italian Herb Seasoning Elevates crouton flavor; dried oregano or basil can be used as a substitute.
For the Dressing
  • 1/2 small Red Onion Brings a sweet yet sharp bite; shallots are a milder alternative.
  • 2 tablespoons Red Wine Vinegar Balances the flavors with acidity; balsamic vinegar can offer a sweeter profile.
  • 1 tablespoon Dijon Mustard Acts as an emulsifier for creaminess; yellow mustard may be used if Dijon is unavailable.
  • 1/2 teaspoon Black Pepper Adds warmth and depth; adjust to taste based on preference.
  • 2 tablespoons Fresh Parsley Complements the dish visually and taste-wise; feel free to substitute chives or cilantro.

Equipment

  • mixing bowl
  • baking sheet
  • large skillet
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Tear sourdough bread into bite-sized chunks, drizzle with olive oil, sprinkle with Italian herb seasoning, and toss to coat. Bake for 7-10 minutes until golden brown.
  2. In a large skillet over medium heat, cook thick sliced bacon for 7-10 minutes until crispy. Transfer cooked bacon to paper towels to drain, then crumble.
  3. In a large salad bowl, combine baby kale, sliced peaches, and grape tomatoes. Toss gently, then sprinkle crumbled bacon on top.
  4. In the same skillet, sauté sliced red onion in bacon drippings over medium heat for 1-2 minutes. Add red wine vinegar, Dijon mustard, and black pepper, whisking until combined.
  5. Pour the warm bacon dressing over the salad and toss gently to coat. Top with croutons and serve immediately.

Nutrition

Serving: 1saladCalories: 350kcalCarbohydrates: 20gProtein: 12gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 21mgSodium: 720mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 2500IUVitamin C: 20mgCalcium: 80mgIron: 1.5mg

Notes

Store leftovers in an airtight container for up to 3 days. Keep the dressing separate to maintain freshness.

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