alive logo

Kale Salad with Turkey Bacon, Pear, and Pine Nuts

Serves 6.


    Kale Salad with Turkey Bacon, Pear, and Pine Nuts

    Kale is the ultimate picnic green due to its sturdiness. This recipe can incorporate any fruit, nut, and protein of your choice. Try cubed tempeh instead of turkey bacon, tomatoes instead of pear, and almonds instead of pine nuts, for instance.


    If you’ll be travelling for a few hours, pack this salad in a cooler with a freezer pack both on top and underneath the container.


    Kale Salad with Turkey Bacon, Pear, and Pine Nuts


    • 2 strips turkey bacon
    • 1/3 cup (80 mL) pine nuts
    • 1/4 cup (60 mL) extra-virgin olive oil
    • 2 garlic cloves, minced
    • 1 bunch (8 cups/2 L) destemmed, shredded kale
    • 2 small ripe eating pears, cored and thinly sliced
    • 3 Tbsp (45 mL) balsamic vinegar
    • 1/2 cup (125 mL) shaved Parmesan or crumbled feta
    • Preheat oven to 400 F (200 C). Line large rimmed baking sheet with parchment paper.


    Per serving:

    • calories288
    • protein7g
    • fat22g
      • saturated fat5g
      • trans fat0g
    • carbohydrates20g
      • sugars7g
      • fibre4g
    • sodium258mg



    Add bacon to prepared baking sheet and bake for 10 to 15 minutes, or until crisp and brown. Transfer to cutting board and dice; reserve bacon.


    Meanwhile, toast pine nuts in small dry skillet. Wipe skillet clean, add oil, and heat over medium heat. Quickly cook garlic until fragrant, about 30 seconds. Add garlic oil to large bowl and cool for a few minutes. Add kale to garlic oil and massage until wilted, then toss in reserved bacon, pine nuts, pears, vinegar, and cheese. Refrigerate until ready to pack in your cooler, up to 1 day in advance.


    Like this recipe?

    This recipe is part of the Summer to Go collection.



    SEE MORE »
    Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

    Fennel, Orange, and Savoy Cabbage Salad with Mint and Pomegranate

    With citrus season upon us, what could be better than a classic fennel and orange salad? It’s light and refreshing, a perfect balance to heavier holiday meals, with a boost of vitamin C to boot. This version adds delicious crunchy cabbage and the bright juiciness of pomegranate. Perfect for sharing, this salad comes together quickly, and the flavour combination is sure to wow at any party you bring it to. Orange supreme To segment or “supreme” the orange, slice top and bottom off the orange so you have a flat surface to work with. With the flat edge on the cutting board, run your knife around the orange, removing skin in sections from top to bottom. Once all the skin is removed, hold the orange in your hand and carefully insert your knife along each section, cutting through to centre to remove each piece, avoiding the pithy sheath.  When all the segments have been removed, squeeze what remains of the orange over bowl to extract all of the juice. If you’re not using segments immediately, keep them in the juice so they stay fresh and moist.