Raw kale is tossed with balsamic vinaigrette, soft-boiled eggs, and crisp bacon in this salad that's a twist on traditional breakfasts.
Preparation Time
25 mins
Cooking Time
15 mins
Total Time
40 mins
Calories
465 Calories
Recipe Instructions
Step 1
Bring a small pot of water to a boil. Add eggs. Remove from heat; let stand for 15 minutes. Transfer eggs to a bowl of ice water to cool, about 5 minutes. Drain and chop.
Step 2
Place bacon in a large skillet and cook over medium-low heat, turning occasionally, until evenly browned, about 10 minutes. Blot with paper towels to remove grease. Chop into small pieces.
Step 3
Remove thick stems from kale. Chop leaves into thin, ribbon-like pieces. Place in a large bowl, pour in balsamic vinaigrette, and toss until evenly coated. Add eggs, bacon, Muscat grapes, parsley, salt, and pepper; toss well. Add 1/4 cup plus 2 tablespoons pumpkin seeds and Parmesan cheese; toss well.
Ingredients
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste
3 slices bacon
2 tablespoons toasted pumpkin seeds
3 eggs, at room temperature
2 bunches kale
¼ cup balsamic vinaigrette dressing, or more to taste
