Kale Salad with Bacon-Blue Cheese Vinaigrette

Kale Salad with Bacon-Blue Cheese Vinaigrette

10 Reviews
From: EatingWell Magazine, January/February 2014

Hot roasted potatoes in this healthy kale salad recipe wilt the kale just enough to make it tender. Bacon and blue cheese layer on smoky, salty flavors to stand up to the flavor of the kale. Go for a strong blue cheese—we enjoy the tanginess of Maytag. Serve this salad with steak or chicken.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 pound Yukon Gold potatoes, scrubbed, cut into 1-inch chunks
  • 3 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon dried thyme
  • ½ teaspoon salt, divided
  • ½ teaspoon freshly ground pepper, divided
  • 6 cups kale, stems removed, torn into bite-size pieces
  • 3 tablespoons cider vinegar
  • 3 tablespoons crumbled blue cheese
  • 2 tablespoons minced shallot
  • 1 tablespoon honey mustard
  • 1 tablespoon minced fresh parsley
  • 3 pieces center-cut bacon, cooked and crumbled
  • 2 Belgian endives, cored and sliced
  • ¼ cup currants or sweetened dried cranberries


  • Active

  • Ready In

  1. Preheat oven to 400°F.
  2. Toss potatoes, 1 tablespoon oil, thyme and ¼ teaspoon each salt and pepper in a large bowl. Spread out on a large baking sheet (reserve the bowl). Roast the potatoes, stirring once or twice, until tender and browned, 15 to 20 minutes.
  3. Place kale in the large bowl, add the hot potatoes and let stand for several minutes, tossing occasionally, until the potatoes are warm but not hot.
  4. Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, blue cheese, shallot, mustard, parsley and the remaining ¼ teaspoon salt and pepper in a small bowl. Drizzle the dressing over the warm salad. Add bacon, endive and currants (or cranberries); toss to combine. Serve immediately.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: about 1⅓ cups
  • Per serving: 189 calories; 10 g fat(2 g sat); 3 g fiber; 21 g carbohydrates; 5 g protein; 85 mcg folate; 7 mg cholesterol; 6 g sugars; 1 g added sugars; 2,415 IU vitamin A; 29 mg vitamin C; 82 mg calcium; 2 mg iron; 346 mg sodium; 630 mg potassium
  • Nutrition Bonus: Vitamin A (48% daily value), Vitamin C (48% dv), Folate (21% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ fruit, 1½ vegetable, 1 fat

Reviews 10

April 15, 2019
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By: Mja
This was fantastic. I cut the recipe in half for two, Because that is what I had left, I used 4 C of kale for the two of us and only one piece of bacon. I skipped the endive at the end and can't say I missed it. I used the cranberries and a good flavorful gorgonzola. I served it with a piece potato crusted cod - it made a complete meal and we ate it all. I followed the directions, but I did mix in the dressing about 5 minutes before serving to help soften the kale. I used red Russian kale from my farm box.
March 11, 2017
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By: Richele Rodgers Clark
The dressing is fantastic! Made exactly as written.
July 24, 2014
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By: EatingWell User
This may be the best kale recipe that I have tasted! I used all the ingredients listed, but increased the amount of kale and dressing and added some grilled small tomatoes. With a squash soup, it made a wonderful summer supper.
April 07, 2014
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By: EatingWell User
Fantastic and flexible My husband and teenagers love this as much as I do. I've made it like the recipe except with feta cheese instead of blue and omitted the bacon (although it would be good, I don't eat much meat). I've used lacinto kale and that works perfectly. Pros: Easy to make and delicious! Cons: None
March 27, 2014
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By: lindamacomb
Even works for vegetarians! My husband and I love this salad, even without the bacon! I've tried it with both kale and spinach and I prefer spinach since it isn't quite as crunchy as the kale, even after putting warm potatoes on it. I also like it with some sun dried tomatoes for a strong taste in place of the bacon. Pros: healthy, easy
January 18, 2014
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By: lauren.a.rivera
Delicious entree salad I absolutely loved this salad. Got the hubby to eat kale - which is always a plus! I am not the biggest fan of blue cheese, so we used goat cheese. I also only had about 1 tsp of apple cider vinegar and definitely felt like that was enough. We only had dried cherries, so we used this instead and they were a pleasant sweet kick in this salad. Trader Joe's turkey bacon instead of real bacon helped lower the calories a bit as well. Definitely will be a repeat dinner! Pros: Quick, filling, and so flavorful
January 17, 2014
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By: EatingWell User
Wicked Good Kale Recipe, Kid Great recipe! I tried following the recipe to a t but unfortunately did not have enough kale (I was down a cup or so) or bacon. I found that the warm potatoes helped soften the kale from its original crunchy, curly state. The dressing was super delicious and easy to whisk together. I swapped out bacon for pancetta only because pancetta is what I had on hand. Everyone who ate it thought it was delicious. Huge plus to have a new way to dress up kale as we eat it with almost every meal. Pros: flavors are great, bacon is always a winner, kale is my hero
January 12, 2014
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By: EatingWell User
Great take on a Kale Salad! I made the salad as stated. Added 2 extra slices of bacon since that is what I had left over from brunch and added a little extra blue cheese. The salad turned out great. We ate it still warm but I look forward to eating it chilled tomorrow as my lunch. If my fiance is willing to eat kale; I know it's a success! Pros: Easily functioned as both my starch and vegetable as my side to a protein
January 11, 2014
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By: csl
Kale torn in bite size pieces overwhelmed the potatoes, and kale needed to be blanched. I think curly kale cut into ribbons will work better. Nice idea baking the bacon with the potatoes!
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