Roasted Grape, Bacon & Kale Salad
Updated: Jan 30
Prep Time: 20 minutes Cook Time: 10 minutes Yields: 3-4 servings
1 bundle of kale, roughly chopped (equivalent to 5-6 cups chopped) 1 cup red, seedless grapes 5-6 strips of bacon, diced salt and pepper, to taste
2 tablespoons olive oil 1 tablespoon balsamic vinegar
1. Preheat oven to 425 degrees. 2. Place red grapes on baking sheet and pour the olive oil and balasmic vinegar over the grapes, along with a sprinkle of salt. 3. Bake for 15-20 minutes or until grapes begin to split a little. 4. When the grapes have about 8 or so minutes left, add the diced bacon to a large skillet over medium heat. 5. Break up bacon and cook on both sides until crispy. Use a slotted spoon to remove bacon from the skillet and place on a paper towel to soak up the excess fat. 6. With 3 or so tablespoons of bacon fat left behind, toss in a roughly chopped kale and cover. Let kale cook down, tossing kale to make sure it does not burn. Cook kale for 5-6 minutes then remove from heat. 7. In a bowl, pour in the roasted grapes along with kale and bacon, and toss. Sprinkle with salt and pepper, then serve.