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Kale Bacon Crunch Salad: A Keto and Paleo Friendly Meal

I’m the worst because I totally forgot I needed to make a side dish for the 4th of July party– every year we go to our friends’ house in the Northland for a potluck, yard games and BBQ. This is what you come up with when you have two hours before the party, at least :45 of which needs to be a shower and makeup. Enter this mad scientist salad moment where I ran to Whole Foods and started grabbing ingredients off the shelf for a keto & paleo friendly side or main dish. (I don’t know if I’m more of a Bunsen or a Beaker, so I’ll let you decide.)

Kale Bacon Crunch Salad:

Veggie Base:

  • 10 cups kale
  • 2 cups chopped brussels sprouts
  • 1/2 lb cooked bacon, chopped finely
  • 1 cup red onion, chopped finely
  • 2 cups roasted squash
  • 1/4 cup fresh oregano leaves
  • 1/2 cup dried cranberries

Vinaigrette:

  • 1 cup red wine vinegar
  • 1 cup almond milk (unsweetened)
  • 1/2 cup dijon mustard

My Advice:

  • Don’t waste time roasting the squash, get it from the salad bar at your grocery store.
  • Chop your cooked bacon with your red onion. I used a Ninja chopper.
  • Taste test the vinaigrette, because the red wine vinegar and dijon mustard can be too much. Add more almond milk if needed.

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