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 »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.