Kale Beets Bacon Salad

The secret to this salad is taking the time to massage the kale with oil, an important step that tenderizes the leaves and unlocks their naturally nutty flavor. We elevate this perfectly prepped kale base with deep-red and sunny-gold roasted beets for sweetness, crispy bacon bits and creamy block feta for a salty tang, plus shaved red onion, toasted walnuts, and our homemade rye pumpernickel croutons for a satisfying crunch. Serve with our Maple Bacon Vinaigrette for the ultimate fall flavor profile!

Yield: 4 to 6 hearty side servings, or 3 to 4 main course servings
Prep Time: 20 minutes (includes chopping, peeling beets, and massaging kale)
Cook Time: 45 – 60 minutes (roasting beets and croutons)
Special Equipment: Aluminum Foil and/or Parchment Paper, large bowl

Ingredients

• 2 large gold beets, tops and tails trimmed

• 2 large red beets, tops and tails trimmed

• 1 large bunch Tuscan kale (Lacinato), stems removed, chopped into bite-sized pieces

• 1 large bunch purple kale, stems removed, chopped into bite-sized pieces

• ½ cup feta cheese, crumbled into large pieces

• ½ cup bacon bits

• ¼ cup thinly shaved red onion

• ½ cup toasted walnuts, roughly chopped

• 2 slices rye pumpernickel bread

• Kosher salt and black pepper, to taste

• Olive oil

Directions

1. Roast the Beets: Preheat your oven to 400°F. Place the trimmed gold beets on one piece of aluminum foil and the red beets on a separate piece. Drizzle with olive oil and season with salt and pepper. Wrap tightly and roast for 45–60 minutes, or until fork-tender. Allow to cool, then gently peel the skins off with a paper towel. Slice the beets into rounds or wedges and set aside.

2. Make the Croutons: Dice the rye pumpernickel bread into ½-inch cubes (yields about ½ cup). In a medium bowl, toss the bread cubes with about 1 Tbsp olive oil and a pinch of kosher salt until lightly coated. Spread the cubes in a single layer on a small baking sheet. Bake for 8–12 minutes at 350°F, or until they are crisp and golden brown. Let cool completely.

3. Massage the Kale: Place the chopped Tuscan and purple kale in a very large bowl. Drizzle with the 2 Tbsp olive oil. Using clean hands, gently massage and scrunch the kale for 5 minutes (set a timer!). The leaves will darken, become significantly more tender, and decrease in volume.

4. Assemble and Serve: Add the roasted beets, crumbled feta, bacon bits, and shaved red onion to the bowl with the massaged kale. Gently toss to combine all the ingredients evenly. Just before serving, sprinkle the salad with the toasted walnuts and the homemade rye pumpernickel croutons.

   This salad pairs excellently with a Maple Bacon Vinaigrette!