Two Kales Salad with Roasted Baby Carrots and Bacon

As we get into salad weather it’s even more important to keep things easy and breezy and this salad doesn’t disappoint. Chock full of roasted walnuts and slivers of Parmesan cheese, good for you kale makes a substantial salad when topped with sweet roasted baby carrots and a sprinkling of bacon. Try topping it with roasted asparagus, parsnips or juicy tomatoes a little later in the season.

Start to finish: 30 minutes
Hands on time: 10 minutes


1 bunch baby carrots, trimmed and cut in half lengthwise
1 tablespoon olive oil
Salt and freshly ground black pepper
6 sliced bacon
1 lemon
8 ounces 2 Kales Salad with Lemon, Olive Oil, Toasted Walnuts and Parmesan from the Self- Serve Salad Bar


Preheat oven to 425°F.

Toss the carrots with the oil, a sprinkle of salt and a few grinds of pepper on a parchment lined sheet pan and roast in the preheated oven for 15 minutes or until tender.

While the carrots roast, cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel lined plate and reserve 1 tablespoon of the bacon fat in a medium bowl. Whisk about 1 tablespoon lemon juice into the bacon fat and set it aside.

Divide the kale salad between two large bowls and crumble the bacon over the top. Arrange the carrots in a decorative pattern and drizzle the lemon dressing over the salad. Serve immediately.

Serves 2

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Carla Snyder
Posted by: Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink full of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.

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