Ingredients
For the Salad:
- 4 cups packed, cubed crusty bread
- Olive oil for drizzling
- 1 1/3 cups red onion roughly chopped
- 4 strips of turkey bacon
- 5-6 cups kale roughly chopped
- 2 cups apples diced, about 1 large apple
For the Dressing:
- 1/2 cup Jarlsberg light cheese finely grated
- 5 teaspoons olive oil
- 1 1/4 teaspoons hickory liquid smoke
- 5 teaspoons maple syrup
- 4 teaspoons yellow mustard
- 4 teaspoons apple cider vinegar
- 1/2 tablespoon garlic minced
- Salt and pepper to taste
Instructions
- Preheat your grill to medium and place the bread in a large bowl. Lightly drizzle the bread with olive oil and toss so that it coats the cubes.
- Grill the bread until lightly charred and crunchy, about 1 1/2 minutes. Watch it closely to ensure it doesn't burn. Then flip and cook the other side until crunchy. Place into a bowl and set aside.
- Place a grill basket on the grill and add in the chopped red onion. Cook until lightly charred, stirring every so often.
- While the red onion cooks, heat a large pan on medium high heat and spray it with cooking spray. Cook the bacon strips until golden brown and crispy, about 1-3 minutes per side. Transfer to a paper towel to remove any excess fat, and cut into thin slices.
- Place the kale and diced apples into a large serving bowl. Then, add in the cubed bread, red onion, and bacon slices. Toss to evenly distribute.
- To make the dressing, place all the ingredients in a small food processor and blend until smooth and creamy.
- Pour the dressing over the salad and serve.