A hearty kale salad with tender, sliced pear, shaved parmesan and crispy maple-rosemary candied bacon and pepitas, finished with a little apple cider vinegar. A festive, delicious and healthy addition to any table this season!

INGREDIENTS – serves 3-6

4 slices thick cut bacon, 1/2″ cut
3T pepitas
1T fresh rosemary, finely chopped
1T maple syrup
1/4t black pepper

6c kale, finely chopped
1/4t salt
3T olive oil
1T apple cider vinegar

1 red pear, cored and sliced
Fresh shaved parmesan, to taste

INSTRUCTIONS

Preheat oven to 425°F. Prepare a baking sheet with parchment paper then dump the bacon in the middle with pepitas, rosemary, maple syrup and black pepper. Toss to coat, evenly spread out on the baking sheet. Bake for 20-25 minutes then allow to cool to the touch. (Bacon can vary so check on it every 5 or so minutes to keep from burning).

While that cooks, add the kale to a large bowl. Sprinkle with salt, drizzle with olive oil then massage the kale for 10-15 secs, until its all coated. Let sit for at least ten minutes.

Pour apple cider vinegar over the kale, give it a light toss then top with pears, parmesan and the candied bacon and pepitas.

ENJOY!