Our Plans
Smart Bacon and Kale Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Smart Bacon and Kale Salad

Smart Bacon and Kale Salad

with Warm Bacon Vinaigrette, Potatoes and Mushrooms

Nothing takes a salad to new levels of luxury quite like a warm shallot and bacon vinaigrette! You'll want to coat every bite of hearty kale and roasted mushrooms and potatoes in its sweet-savoury-tangy flavour.

Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.

Carb Smart
Calorie Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes


serving amount

100 g

Bacon Strips

1 tbsp

Maple Syrup

1.5 tsp

Dijon Mustard

(Contains Mustard)

1 tbsp

Whole Grain Mustard

(Contains Mustard)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

25 g


½ tbsp

Seasoned Salt

300 g

Red Potato

113 g


113 g

Baby Kale

½ cup

Cheddar Cheese, shredded

(Contains Milk)

Not included in your delivery

1 tbsp


0.13 tsp



Nutrition Values

Calories590 kcal
Fat33 g
Saturated Fat12 g
Carbohydrate44 g
Sugar14 g
Dietary Fiber5 g
Protein21 g
Cholesterol60 mg
Sodium1880 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Slotted Spoon


Roast potatoes

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with pepper and 1 tsp seasoned salt (dbl for 4 ppl), then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.


While potatoes roast, quarter mushrooms. Peel, then cut half the shallot into 1/4-inch pieces (whole shallot for 4 ppl). Cut bacon crosswise into 1/4-inch strips. Whisk together Dijon, whole grain mustard, vinegar and half the maple syrup (use all for 4 ppl) in a large bowl. (NOTE: This is your vinaigrette base.)

Cook bacon and make vinaigrette

Add bacon to a cold, large non-stick pan. Cook over medium-high, stirring occasionally, until golden-brown and crispy, 8-10 min.** Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside. Reserve bacon fat in the pan. Return the pan to medium-high. Add shallots to the pan. Cook, stirring often, until fragrant, 30 sec. Carefully transfer shallots and all but 1/2 tbsp bacon fat (dbl for 4 ppl) to the large bowl with vinaigrette base. Add some seasoned salt, to taste, then whisk to combine.

Cook mushrooms

Heat the pan with remaining bacon fat over medium-high. When hot, add mushrooms. Cook, stirring occasionally, until mushrooms are golden-brown, 4-5 min. Add some seasoned salt and pepper, to taste.

Finish and serve

Add half the bacon, potatoes, mushrooms and kale to the bowl with vinaigrette, then toss to combine. Divide salad between plates. Sprinkle cheese and remaining bacon over top.

Got eggs? (optional)

If desired, before starting the recipe, bring a small pot with 3 cups warm water (dbl for 4 ppl) to a boil over high heat. Once boiling, reduce heat to medium-high. Using a spoon, lower eggs into the boiling water. Cook for 7 min for a runny yolk or 9 min for a set yolk.** Drain and rinse eggs under cold water until cool enough to peel. Peel, then quarter eggs lengthwise. Top plated salad with eggs.