Kale Salad with Bacon and Dates



10 min


4 Adult Sized Servings

* PLUS Cooking time: 5 minutes
Kale Salad with Bacon and Dates

Recipe by Eshun Mott, Photo by Maya Visnyea


  • 6 oz. low-sodium bacon , (about 6 slices, chopped)
  • 1 tbap grainy Dijon mustard
  • 2 tbsp mayonnaise
  • 1 tbsp white wine vinegar
  • 1/2 tsp honey
  • 2 tbsp olive oil
  • 1/4 tsp black pepper
  • 1 head kale , (about 1 lb) stem and centre rib removed, cut into ribbons
  • 2 tbsp thinly sliced red onion
  • 1/2 cup pitted, chopped medjool dates , (about 4)
  • 2 tbsp chopped flat leaf parsley


  • Cook bacon in a frying pan over medium heat for 5 min or until crispy. Remove to paper-towel-lined plate.
  • Whisk together mustard, mayonnaise, white wine vinegar and honey. Drizzle in oil and whisk together. Season with pepper and set aside.
  • Place kale in a bowl and knead or rub it through your hands for 1 to 2 min or until the leaves have softened and turned bright green.
  • Toss kale with reserved dressing. Add onion, dates and parsley, and toss once more. Sprinkle with reserved bacon. Top servings with a poached egg if desired.

Nutrition (per serving)

  • Calories
  • 260,
  • Protein
  • 8 g,
  • Carbohydrates
  • 26 g,
  • Fat
  • 16 g,
  • Fibre
  • 3 g,
  • Sodium
  • 294 mg.

How to Poach an Egg:

Crack each egg into a small bowl. Set aside. Fill a large shallow pot with water. Add 1 tbsp vinegar, and bring to a boil over high heat. Turn heat to low. Stir water with a spoon to create a slight “whirlpool” in the centre, and drop one egg at a time into the swirling water. Let eggs poach (water should just have tiny bubbles going from the bottom to top) for 3 to 4 min or until the whites have set and the eggs have fl oated to the surface. Remove with a slotted spoon and dab with a paper towel to remove moisture. Add a pinch of salt and pepper.