Smart Bacon and Egg Kale Salad
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Smart Bacon and Egg Kale Salad

Smart Bacon and Egg 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
Cooking Time


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

¼ cup

Cheddar Cheese, shredded

(Contains Milk)

2 unit

Hard Boiled Egg

(Contains Egg)

Not included in your delivery

1.5 tbsp


0.13 tsp



Nutrition Values

Calories620 kcal
Fat36 g
Saturated Fat11 g
Carbohydrate42 g
Sugar12 g
Dietary Fiber5 g
Protein25 g
Cholesterol215 mg
Sodium1720 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.


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


Cook bacon

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut bacon crosswise into 1/4-inch pieces. Add bacon to a cold, large non-stick pan. Cook over medium-high, stirring occasionally, until golden-brown and crispy, 6-8 min.** Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside. Carefully transfer 1 1/2 tbsp bacon fat (dbl for 4 ppl) to a small heat-proof bowl. (NOTE: If there's more than 1 1/2 tbsp fat [3 tbsp for 4 ppl], leave remaining in the pan.)

Roast potatoes

Meanwhile, cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined 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, 22-25 min.

Prep and make vinaigrette base

Meanwhile, on a clean cutting board, quarter mushrooms. Peel, then cut half the shallot into 1/4-inch pieces (whole shallot for 4 ppl). Peel, then quarter eggs. Whisk together Dijon, whole grain mustard, vinegar and half the maple syrup (use all for 4 ppl) in a large heat-proof bowl.

Cook mushrooms

Heat the same pan (from step 1) over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then mushrooms. (NOTE: If there is reserved bacon fat in the pan, add enough oil to make up 1/2 tbsp fat [dbl for 4 ppl].)Cook, stirring occasionally, until mushrooms are golden-brown, 4-5 min. Sprinkle with some seasoned salt and pepper, to taste. Transfer mushrooms to a plate.

Make warm vinaigrette

Return the same pan to medium-high. When hot, add 1 1/2 tbsp reserved bacon fat (dbl for 4 ppl), then shallots. Cook, stirring often, until fragrant, 30 sec. Carefully transfer bacon fat and shallots to the large bowl with vinaigrette base. Sprinkle with some seasoned salt and pepper, to taste, then whisk to combine.

Finish and serve

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