Over the holidays this year, my mom found this recipe in a magazine for us to try and have for Thanksgiving dinner. It was so delicious! We even decided that next year we may make this salad, grill some steaks, and call it a day – we are OVER the fuss of Thanksgiving dinner and feeling full for 4 days straight! This salad is the perfect entree for a dinner, and if you want to add protein, I think a chicken or steak would pair quite nicely!
8 oz Thick Bacon
1 cup Red Onion, sliced
1 ½ tsp Salt
¾ tsp Pepper
½ cup Red Wine Vinegar
2 tbsp Honey
Kale, Stemmed and Chopped (7 cups)
Red Swiss Chard, Stemmed and Chopped (6 cups)
2 small Beets, sliced
½ cup Toasted Pumpkin Seeds (or, any nut or seed you like)
½ cup Dried Cherries
½ Cup Feta (or Goat Cheese!)
Cut the bacon into small pieces, then cook in a large skillet over medium heat, until crisp. Remove bacon with a slotted spoon and set aside to drain on a paper towel. Using the bacon renderings, add in the sliced onion and a pinch of salt. Remember – the salt helps the onion “sweat”, or soften. Saute for about 2 minutes, then add a pinch of pepper. Remove from the heat. Add in the red wine vinegar, and scrape all of the brown bits from the bottom… this is FLAVOR! Whisk in the honey.
Meanwhile, toss together the kale and Swiss chard in a large bowl with the warm onion and vinegar mixture. Use remaining salt an pepper, then transfer to a serving platter and top the with beets, feta cheese, dried cherries, and pumpkin seeds (or other seeds/nuts you like… I used my Candied Pecans. ) Serve immediately and enjoy… this should serve 8-10 people.