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Kale Salad with Pork Belly Lardons

If you thought salad couldn't be for dinner - think again!
Course Salad
Cuisine American
Keyword kale salad with bacon, pork belly lardons, pork belly salad
Prep Time 45 minutes
Cook Time 1 hour 2 minutes
Total Time 1 hour 47 minutes
Servings 4 servings
Calories 949kcal
Author Lauren

Ingredients

Honey-Lemon Marinade:

  • 1 pound pork belly
  • ¼ cup honey
  • 3 tablespoons fresh lemon juice 1 lemon
  • 2 teaspoon soy sauce
  • ¼ teaspoon ground ginger
  • teaspoon red pepper flakes

Bacon Vinaigrette:

  • Remaining marinade about 2 Tablespoons
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon bacon fat drippings

Kale Salad with Pork Belly Lardons:

  • 1 bunch kale clean, dried, and roughly chopped
  • 1 ½ cup roasted sweet potato 1 medium sweet potato
  • ½ cup pomegranate seeds
  • ¼ cup slivered almond
  • cup bacon vinaigrette
  • Honey-Lemon Pork Belly Lardons

Instructions

For the pork belly and sweet potato:

  • Prepare the marinade and set aside.
  • Preheat oven to 350. Wash and dice sweet potato into bite sized pieces. Place on a baking sheet, drizzle with olive oil and season with salt. Bake at 350 for 30-40 minutes until tender, set aside to cool.
  • While sweet potato is baking, prepare the pork belly. Cut pork belly into strips, lay flat and season liberally with salt. Let sit at room temperature for 30 minutes.
  • Cut strips into lardons, about ½" thick. Bake in 350F oven for 25 minutes until lardons begin to brown.
  • Bring oven heat as high as possible and cook lardons 5 minutes. Strain bacon drippings from the pan and set aside for dressing. Stir in ¼ cup of marinade. Return to the oven, cook for 7 minutes until lardons are crispy and marinade is bubbling. Set aside to cool.

To build the salad:

  • Wash, dry, and remove stem from kale leaves, roughly chop into bite sized pieces.
  • Add sweet potato, pomegranate seeds, and slivered almonds.
  • In a separate bowl, whisk together ingredients for bacon vinaigrette. Drizzle desired amount of dressing over salad (⅓ cup recommended) and toss ingredients to coat.
  • Sprinkle honey-lemon pork belly lardons over the top of the salad

Nutrition

Calories: 949kcal | Carbohydrates: 37g | Protein: 15g | Fat: 84g | Saturated Fat: 26g | Cholesterol: 85mg | Sodium: 453mg | Potassium: 608mg | Fiber: 3g | Sugar: 25g | Vitamin A: 8537IU | Vitamin C: 25mg | Calcium: 69mg | Iron: 2mg