Last Updated on
Just because you’re doing the Whole30 doesn’t mean you don’t have to skimp on flavor. This Whole30 Bacon Apple Salad with Bacon Vinaigrette makes a perfect summertime appetizer or entree. Cook bacon, then set aside the fat. Roast the apple slices, then serve the crumbled bacon and roasted apples over a bed of Tuscan kale. Top with toasted almonds, then toss in homemade Bacon Vinaigrette. Perfect for cookouts, barbecues and fast weeknight dinners!
This post contains affiliate links. If you were to make a purchase through one, I would receive a small commission. For more information about the affiliate programs The Speckled Palate participates in, please refer to my disclosure page.
Where my Whole30 peeps at?
What week are you on? What day are you on? How do you feel?
Winston and I are DONE! We’ve completed our first round of Whole30, as of yesterday morning, and we’re feeling good.
And while we’re slowly introducing eliminated foods back into our diets, I’d like to think that we are viewing what we eat with new eyes.
For me, I’ve always struggled with more vegetables and fruits.
And this month of the Whole30 proved that I could introduce more fruits and vegetables and that we could eat so incredibly well, even though we weren’t enjoying some of our favorite standbys.
So in the coming weeks and months, I’ll be sharing some more Whole30 recipes and eating all the summertime produce because it’s just so good.
And hey, if you’re not doing Whole30? I can promise this food is gonna be delicious to you, too.
This salad alone? The stuff dreams are made of.
A bed of shaved kale. Honeycrisp apples roasted with bacon fat and sprinkled with cinnamon. Homemade (Whole30-approved) bacon bits. Toasted slivered almonds. All tossed in a delicious Bacon Vinaigrette.
Oh yes. I made a Bacon Vinaigrette to top this salad with. And I feel NO guilt over it because LOOK AT THAT.
This massive salad is perfect as an entrée for the whole family or an appetizer to get the party started.
It’s light, but also filling.
And I might’ve consumed the whole bowl of this goodness over the span of a few days, heating the salad a little bit in the microwave before enjoying a little more.
Whole30 Bacon Apple Salad with Bacon Vinaigrette Essentials
Get the look!
Now who’s hungry?
I think we can all agree that whether or not you’re doing the Whole30, this salad is absolutely delightful.
Scroll on down to learn how to make it at home!
Just because you're doing the Whole30 doesn't mean you don't have to skimp on flavor. This Whole30 Bacon Apple Salad with Bacon Vinaigrette makes a perfect summertime appetizer or entree. Cook bacon, then set aside the fat. Roast the apple slices, then serve the crumbled bacon and roasted apples over a bed of Tuscan kale. Top with toasted almonds, then toss in homemade Bacon Vinaigrette. Perfect for cookouts, barbecues and fast weeknight dinners!
- 3 Honeycrisp apples
- 1 tablespoon warm bacon fat
- Black Pepper, to taste
- ½ teaspoon ground cinnamon
- 6 tablespoons warm bacon fat
- 4 tablespoons apple cider vinegar
- 1 tablespoon grainy mustard (Whole30-compliant)
- 3 slices roasted apple (about 1/3 of an apple)
- Kosher salt, to taste
- Black pepper, to taste
- 10 oz. Tuscan kale, finely shredded
- 4 slices bacon (Whole-30 compliant)
- ¼ cup almonds, slivered and toasted
Roast the Apples
- Preheat the oven to 450°F.
- Using an apple slicer/corer/divider, prepare the apples. Place the apples on a sheet pan.
- Drizzle the bacon fat over the apples, then season with pepper and cinnamon.
- Roast for 10 minutes, then remove from the oven.
- Turn on the broiler.
- While the broiler heats, flip the apples to their other side so that both sides can brown.
- Cook in the broiler for 5 minutes.
- Remove from the oven, and set aside to cool.
Make the Vinaigrette
- In a blender, measure out the bacon fat, vinegar, mustard and the apple slices.
- Pulse until smooth.
- Taste, then season with salt and pepper.
- Pour into a mason jar, and set aside.
Make the Salad
- Place the finely shredded kale into a large glass bowl.
- Pour half the dressing on top of the kale, massaging with your hands.
- Add the crumbled bacon, slivered almonds and apples.
- Drizzle with the rest of the dressing and toss.
- Serve immediately, and enjoy!
Because bacon fat will solidify in the refrigerator, consume this salad as quickly as possible.
However, if you have leftovers, you can heat the salad in the microwave for 20-30 second spurts until the dressing is a regular consistency. (This is what I did, and it worked like a charm. That said, if you don't like warm salads, this isn't something I would recommend.)
Serving Size:1 serving
Amount Per Serving:Calories: 434 Total Fat: 30g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 33mg Sodium: 435mg Carbohydrates: 37g Net Carbohydrates: 0g Fiber: 8g Sugar: 24g Sugar Alcohols: 0g Protein: 7g