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.
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.
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.