I think it's a known fact that everything tastes better mixed up in a big bowl. I'm not sure why but I'm pretty sure it's true.
So this salad is as simple as it looks and truly highlights some of my favorite fall things. Honestly speaking, I am not a fan of kale, but the bitterness of the kale plays well off of the apple and sweet potato. I may slowly become a kale convert. Stay tuned...
This salad is quick to prepare and delicious to eat. I actually didn't feel like cooking Sunday night when I made it. My legs hurt from my half marathon and I was tired and just wanted to sit. I think the salad took a total of 10-15 minutes to make. I created it out of a variety of leftovers in my fridge, but by no means are any of the ingredients pricy (especially since they are about to be IN SEASON). If you need a quick meal full of wonderful things for you, check this out. If you are sitting here going, bacon isn't wonderful for me, you are right. But, everything in moderation. Bacon tastes good--it makes a nice treat (all my Jewish family members are sitting here thinking, ROSE STOP EATING PORK, but it's too late because I already did). You can by all means omit the bacon, or use turkey bacon. This recipe only calls for one slice so it's not a lot. It adds a nice saltiness and smokiness to the salad that I really enjoy. When I ate this as a meal, I didn't have a huge appetite. It makes a great light lunch, but would be delicious with a piece of grilled chicken on top. The recipe below is for 1 serving but it can easily adjusted to accommodated for any serving size.
1 sweet potato
1 slice thick cut bacon, minced
3/4 cup Brussels sprouts, quartered
3/4 cup kale, chopped
1/4 honeycrisp apple, diced
1 tsp olive oil
2 tsp balsamic vinegar
salt and pepper (to taste)
Using a fork, pierce the sweet potato. Place in the microwave for 5 minutes or until the potato is fork tender. Allow to cool for 5 minutes before handling (it will be very hot). After it cools, dice the sweet potato into 1/2 inch sized cubes.
While that is working, place bacon in a sautee pan on medium-high heat. Allow fat to render and bacon to crisp up, should take around 5 minutes. Pour bacon and excess grease on a plate lined with a paper towel and set aside.
In the same pan you cooked the bacon, add the Brussels sprouts. Extra oil should not be needed due to the leftover bacon fat in the pan. Season well with salt and pepper. While that works, chop the kale into 1/2 inch strips. After about 5 minutes, add the kale to the pan. As kale starts to wilt, add in the bacon and sweet potato. Allow flavors to come together for a couple of minutes then serve in a bowl. Top with diced apple, olive oil and vinegar and serve.