kale "bacon" harvest salad with bourbon candied walnuts
Or bacon without the quotations, if you play it like Arby's and have the meats.
Ingredients
- 1 1/2 cups walnuts
- 3 tbsp dark brown sugar
- 2 tbsp maple syrup
- 1 tbsp bourbon (optional)
- 1 tsp ground cinnamon
- 1/2 tsp chili powder
- 1/2 tsp instant espresso
- 6 cups kale, chopped
- 2 honeycrisp apples, sliced
- 1 avocado, sliced
- 1 cup sharp white cheddar cheese, sliced
- 1/2 cup tofu bacon, chopped (recipe below)
tofu "bacon"
- 1 block extra firm tofu
- 1/3 cup soy sauce
- 2 tbsp maple syrup
- 2 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 tsp black pepper
fig vinaigrette
- 1/2 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 2 tbsp fig preserves
- 1 tsp dijon mustard
- 1 tsp fresh oregano, chopped
- 2 cloves garlic, minced
Instructions
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
- In a small bowl, whisk the brown sugar, maple syrup, bourbon (if using), cinnamon, chili powder, and instant espresso. Toss the walnuts with the mixture and spread in a single layer on the baking sheet. Roast for 8-10 minutes, flipping once halfway through. Watch closely. Let cool 5 minutes, then gently break apart large clumps with a spatula.
- While the walnuts roast, press your tofu. Put your block of tofu on a plate lined with paper towels. Top with a few more paper towels, then another plate, then set a heavy-bottomed skillet on top. Press for 10 minutes.
- Increase oven to 450 degrees. Lightly grease a large baking sheet. Slice the tofu as thinly as possible without excessive breakage (some is fine!). Set onto the baking sheet with no overlap.
- In a bowl, whisk together the soy sauce, maple syrup, smoked paprika, chili powder, and black pepper. Pour the marinade over the tofu, using a basting brush to coat the strips. Gently flip each strip and baste the opposite side. Bake for 20-25 minutes, flipping once halfway through, until the tofu is crisp and blackening on the edges some. Thicker slices will take longer to cook, so keep an eye on them! This will make more than you need for the recipe.
- Make the vinaigrette. In a bowl or jar, whisk or shake the olive oil, cider vinegar, fig preserves, dijon, oregano, garlic, and a pinch of salt and pepper. Taste and adjust for seasonings as needed.
- Plop the kale into a large bowl. Pour 3-4 tablespoons of dressing over the kale and massage until softened and darkened. Arrange the apple slices, avocado, chopped bacon, walnuts, and cheddar cheese overtop. Drizzle with more dressing or serve along the side.
Notes
Prep time: If you are not making tofu bacon, the prep time will significantly decrease! Or, hey, if you have some on hand already, the more the merrier.