A salad full of seasonal flavors

Who says salads are only for summer? The heartiness of kale makes it the perfect base for this fall salad that incorporates other seasonal ingredients and a symphony of flavors. This kale salad with crispy bacon, grated Parmesan cheese, candied walnuts, and tart apples is quick to throw together for a weekend accompaniment to a soup or stew but also fancy enough to serve to the in-laws at Thanksgiving dinner. It's got a wow factor. As usual, I tweaked the original recipe a bit based on my available ingredients, subbing diced apple for dried cranberries and Parmesan cheese for Manchego, omitting a few ingredients, and adding a little diced onion to my bacon. You can check out halfbakedharvest.com for the original version. After chopping my kale and mixing the vinaigrette, I added the apples and vinaigrette directly to the bowl of kale and massaged it a bit with my hands to help break down the fiber of the leaves and make them more tender. Then I plated the dressed kale and topped it with grated cheese, crispy bacon with onion, and candied walnuts. This salad hits all the flavor notes of sweet, salty, bitter, and spicy, and is also a texture powerhouse that doesn't disappoint. The vinaigrette with its citrus and apple flavor is a hands-down winner. Don't sleep on salads when the warm days of summer have faded away. If kale is one of your favorite greens and you swoon for bacon, add this salad to your list of go-to recipes for fall. Kale Bacon Salad with Apple Adapted from halfbakedharvest.com 6-8 slices bacon, chopped 1 small white or yellow onion, diced small 1/2 cup halved walnuts 2 Tbsp. maple syrup 1/4 tsp. cayenne pepper 4 cups chopped kale 1 cup grated Parmesan cheese 1 small tart apple, diced Apple Vinaigrette 1/3 cup extra virgin olive oil 1/4 cup apple cider vinegar 1 Tbsp. apple butter 1 /2 tsp. dried thyme 2 tsp. orange zest Salt and pepper to taste. Pinch of chili flakes Preheat oven to 400 degrees Fahrenheit. Line baking sheet with parchment paper. Toss walnuts with maple syrup and cayenne. Bake for 8-10 minutes, watching closely. Sprinkle with salt. Crisp chopped bacon in cast-iron pan, stirring frequently. Add diced onion when bacon is almost done and sauté until soft. You could also cook the bacon in the oven with the nuts, if preferred. Make the vinaigrette by adding ingredients to a Mason jar and shaking to mix or whisking together in a small bowl. In large salad bowl, combine kale, apple, and vinaigrette and massage together for 30 seconds or so, then allow to sit for a few minutes before assembling salad. Spread the dressed kale on a serving platter and top with grated cheese, candied nuts, and bacon to serve immediately or store in the fridge.