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baby kale salad with roasted potatoes, bacon, and blue cheese vinaigrette

Servings: 6 side salads, 2 dinner salads
Author: Taylor Ellingson

Ingredients

for the blue cheese vinaigrette:

  • ¼ cup extra virgin olive oil
  • 2 tablespoon red wine vinegar
  • 1 teaspoon dijon mustard
  • ¼ teaspoon salt
  • ⅓ cup crumbled blue cheese

for the salad:

  • 3 cups potatoes diced into 1" cubes I used teeny tiny potatoes from Trader Joe's
  • 1 teaspoon sea salt
  • 1 cup cherry tomatoes halved
  • 3 slices bacon cooked and crumbled
  • 8-10 oz baby kale
  • 3 cups potatoes diced into 1" cubes I used teeny tiny potatoes from Trader Joe's
  • additional crumbled blue cheese for topping

Instructions

  • Start by making the roasted potatoes.
  • Preheat oven to 375 degrees F.
  • Toss potatoes in olive oil and sprinkle with sea salt.
  • Place on baking sheet and roast in oven for 25-30 minutes, until potatoes are golden brown.
  • I also put my bacon on a separate baking sheet and cooked in the oven for 17-20 minutes, until it was crispy, but you can use whatever method you prefer to cook your bacon.
  • Meanwhile, make the dressing.
  • Place all dressing ingredients in small food processor and puree.
  • Combine baby kale, tomatoes, roasted potatoes, and bacon.
  • Drizzle with dressing and toss to combine.
  • Serve topped with crumbled blue cheese.
  • Enjoy!