Warm Kale, Bacon & Caramalized Mushroom Salad

A quick and easy, gluten-free warm kale salad that is also absolutely delicious! Traditionally kale salads are a pain to make because you have to massage the kale to get it tender enough to eat raw. Giving it a super quick saute in a hot skillet however, lets you bypass this step. So awesome!

6 cups very thinly sliced kale, tough stems removed
2 slices center-cut bacon
2 tablespoons coconut oil
½ cup chopped onion
1½ cups sliced button mushrooms
2 tablespoons red-wine vinegar
2 teaspoons whole-grain mustard
Salt & Pepper to taste


  1. Cook bacon in a large skillet over medium heat until crisp.
  2. Leaving the bacon fat in the pan, transfer the bacon to a paper towel-lined plate. Chop when cool enough to handle.
  3. Add coconut oil and onion to the pan and cook, stirring, for 2 minutes.
  4. Add mushrooms and cook, stirring, until softened, about 2 minutes more.
  5. Add kale and cook until slightly wilted.
  6. Remove from the heat and stir in vinegar, mustard, salt and pepper.
  7. Add the bacon and toss to combine.
  8. Serve.
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