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Apple Bacon Kale Salad with Brie Cheddar Grilled Cheese Croutons

Course Main, Salad
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author Molly (Spices in My DNA)

Ingredients

  • For the SALAD:
  • 1 head curly kale, de-stemmed and chopped
  • 4 slices bacon, cooked and crumbled
  • 1 honeycrisp apple, diced
  • 4 thick slices crusty grainy bread
  • 3 oz. white cheddar, freshly grated
  • 4 ounces brie, thinly sliced
  • 2 tablespoons butter, softened
  • For the apple cider maple DRESSING:
  • 1 small clove garlic, minced
  • 1 teaspoon dijon mustard
  • 1 tablespoon pure maple syrup
  • juice of 1 lemon
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup olive oil

Instructions

  1. Make the dressing. In a small bowl, combine all dressing ingredients except for the olive oil and whisk to combine. Slowly stream in the olive oil, whisking to combine. Set aside.
  2. Place kale in a large bowl and add a few tablespoons of the dressing. Massage the kale for a couple minutes until it starts to break down and soften. Set aside while you make the grilled cheese croutons.
  3. Preheat nonstick skillet to medium heat. Spread one side of each slice of bread with the butter. Place two slices butter side down in the skillet. Top with cheddar and brie, and place other bread slices on top.

  4. Cook for about 5 minutes per side, until bread is golden and cheese is melty. Let sandwiches cool for a few minutes, then slice into "croutons". Add chopped apple and bacon to the kale and toss. Portion onto plates, top with the grilled cheese croutons, and extra dressing!