With all the sweets I am going to consume this fall/winter, I have to balance the diet a little, right? This Kale Breakfast Salad with Crispy Pancetta & Dijon Vinaigrette is a healthy yet flavorful option to counteract all of those sweets!
I am in Fall mode, baking up a storm, decorating my house with different sized pumpkins, and breaking out the sweaters. Halloween candy is already on store shelves and it is taking everything in my power not to buy some for myself. However, with this Kale Breakfast Salad I can easily afford those few extra calories!
I have to admit kale is a veggie that took a little while for me to get used to. It’s bitterness can be a little overpowering at times; however, pair it with the right ingredients, or cook it the right way and you have yourself a healthy, nutritious and flavorful meal.
This kale breakfast salad is paired with crispy pancetta, which I used instead of bacon, along with over easy eggs, cherry tomatoes, and dijon vinagrette. It’s a simple to make, healthy, well-balance meal and a perfect breakfast choice to start your day off right.
- 2 cups kale, roughly chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 pound pancetta, sliced thinly
- 2 eggs
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Preheat oven to 425
On a greased baking sheet place sliced pancetta and bake for 8-10 minutes until crispy. Tear apart crispy pancetta with hands, set aside.
In a bowl mix together olive oil, red wine vinegar, dijon, salt & pepper. Set aside.
In a skillet, crack open two eggs, cover and cook for 1-2 minutes until set and over easy.
Assemble salad with chopped kale, sliced cherry tomatoes, torn pancetta, and toss with dijon vinaigrette.