Kale Salad with Roasted Fingerling Potatoes, White Beans, and Warm Bacon Dressing
This flavorful mix of leafy greens, roasted fingerling potatoes, white beans, and a savory bacon dressing can be enjoyed as a main course or a side dish.
Ingredients
Roasted Fingerling Potatoes
- 24 Ounce Alsum fingerling potatoes washed, halved lengthwise if large
- 1 ½ Tablespoons Olive oil
- ¼ Teaspoons Salt
- ⅛ Teaspoon Black pepper
Salad
- 4 Slices Turkey bacon chopped into 1/2-inch pieces
- 1 Bunch Kale rinsed, thick stems removed, chopped
- 1 Small Red onion halved, thinly sliced
- 1 Tablespoon Fresh lemon juice
- ⅛ Teaspoon Salt
- 2 Tablespoons Apple cider vinegar
- 1 Tablespoon Honey
- 1 Teaspoon Dijon mustard
- ⅛ Teaspoon Black pepper
- 1 Can No-salt-added small white beans rinsed and drained
- 1 Ounce Stella Fontinella cheese Crumbled (see note)
Instructions
- Preheat the oven to 425°F. Toss the potatoes, oil, and black pepper together and spread out on a large baking tray. Roast until the potatoes are tender inside and starting to crisp outside, about 30 minutes, tossing once halfway through.
- Meanwhile, add the bacon to a medium-large skillet over medium-high heat and cook until crispy, about 5 minutes, stirring occasionally.
- While the bacon cooks, toss together the kale, red onion, lemon juice, and salt in a large bowl and let it sit.
- When the bacon is crispy, use a slotted spoon to transfer it to a bowl. There should be about 2 to 3 tablespoons of bacon drippings in the skillet (if there is more than that, discard the extra); to the drippings, add the vinegar, honey, Dijon, and black pepper. Turn the heat down to low and whisk until combined; remove from heat.
- While the dressing is still hot, carefully pour it onto the kale mixture and toss to combine. Toss in the white beans.
- Pour the kale mixture onto a serving platter. Top with the roasted potatoes, crisped bacon, and crumbled cheese. Serve.
Notes
Stella Fontinella Cheese: If you can't find this, you can substitute shaved Parmesan, Romano, or Asiago