Warm Bacon Dressing Kale Salad with Crispy Parmesan Croutons

Kale salad with warm bacon dressing is a hearty plant-based take on the classic spinach salad, finished with a smoky, warm dressing.

Recipe originally published August 18, 2014

 

 

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1. 1. Salad with hot bacon dressing
   2. How to make vegan bacon flavor
   3. Easy hot bacon dressing
   4. Kale Salad with Warm Bacon Dressing recipe

 

Salad with hot bacon dressing

This kale salad dressed with a warm, smoky “bacon” vinaigrette offers a satisfying, plant-based update to the traditional spinach salad. Creamy avocado and tart dried cherries add bright contrasts to the savory dressing and tenderized greens.

The original warm bacon dressing is known for wilting fresh leafy greens. While this dressing works well on spinach, it’s especially effective on kale because the heat softens the sturdy leaves. To make the kale easier to eat, the leaves are chiffonaded into thin ribbons before dressing.

Chiffonading is a simple technique: stack washed leaves, remove the tough ribs, roll the leaves tightly and slice across the roll into thin strips. That produces tender, ribbon-like kale that makes the salad more pleasant while preserving the vegetable’s hearty texture.

How to make vegan bacon flavor

What gives vegan bacon its signature flavor? Liquid smoke is the key — only a small amount is needed. Complementary ingredients build depth and savor: tamari or soy sauce for umami, smoked paprika for extra smoky notes, garlic for bite, and a fat to carry the flavor.

Different vegan bacon recipes use different fats. For crisped rice-paper or layered vegan bacons, nut butters like cashew or almond often stand in as the fat component. For a warm dressing, a neutral oil or coconut oil works well to deliver the same smoky, savory profile.

Easy hot bacon dressing recipe

This warm vegan bacon dressing mirrors those smoky, savory layers using simple pantry ingredients. Melted coconut oil (or olive oil) becomes the base, tamari and liquid smoke provide umami and smokiness, smoked paprika intensifies the flavor, and a bit of garlic rounds it out. Sliced mushrooms cooked briefly in the dressing add a meaty, bacon-like texture.

Use the dressing right away: pour it warm over the chiffonaded kale and toss to coat. The heat slightly wilts and softens the kale, helping it absorb the dressing and become more tender without losing its structure.

Finish the salad by topping with cubed avocado and dried cherries for a balance of creamy and tart that complements the savory, smoky dressing.

 

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Yield: 2 servings

Kale Salad with Warm Bacon Dressing

A hearty plant-based twist on that classic spinach salad, complete with a warm, smoky dressing!

Prep Time
10 minutes

Cook Time
5 minutes

Total Time
15 minutes

Ingredients

salad and toppings

• 1 bunch kale, washed and stems/ribs removed
• ½ avocado, peeled, pitted and cubed
• 2 tablespoons dried cherries

Warm Bacon Dressing

• 2 tablespoons coconut oil
• 1 teaspoon tamari (gluten free soy sauce)
• 1 teaspoon liquid smoke
• ¼ teaspoon smoked paprika
• 1 garlic clove, minced
• 5 shiitake mushrooms, sliced

Instructions

1. To chiffonade the kale: wash thoroughly and pat dry.
2. Remove tough ribs from each leaf, stack several leaves together and roll tightly.
3. Using a sharp knife, carefully slice rolled kale into thin strips. Repeat with entire bunch of kale.
4. Add kale chiffonade to a large salad bowl.
5. To make the dressing: In a saucepan over medium heat, melt coconut oil.
6. Stir in tamari, liquid smoke, smoked paprika and the minced garlic.
7. Add sliced mushrooms and sauté in the oil until just softened.
8. Remove from heat. Pour the warm “bacon” dressing over the kale and toss to coat.
9. Finish the salad: Top with cubed avocado and dried cherries.

Notes

Dairy-, egg- and gluten-free. Vegan recipe.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving:
Calories: 348
Total Fat: 22g
Saturated Fat: 9g
Trans Fat: 0g
Unsaturated Fat: 8g
Sodium: 221mg
Carbohydrates: 13g
Fiber: 7g
Sugar: 8g
Protein: 8g

Nutrition calculations vary by calculator and are for informational purposes only.

 

about Kristina:

Kristina is spabettie. She discovered cooking early and launched spabettie in 2010 to share vibrant vegan recipes. Kristina combines culinary training with a love of plant-based food.

 

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