Warm Kale and Blue Cheese Salad with Walnuts and Bacon

I love Fall! I love harvest type salads and my husband loves blue cheese. This salad is a meal all by itself and is a wonderful dish by Chef Scott Parker in his End Your Carb Confusion: The Cookbook.  Although it is written for1 serving, I made it to serve a family of 4 people.

It is versatile enough to fit anyone’s palate! If you are vegetarian, leave out the bacon! If you do low carb and keto, it works no matter your carb or fat goals.  You can omit the nuts or to add a little more variety (which is what I did), add the butternut squash and beets as he suggested! It pairs so nicely. I picked up some already cooked from the salad bar at our grocery. This was also such an easy recipe, there was really no need for many shortcuts besides using already chopped and bagged kale and the extra veg I purchased already cooked! I will be making this for our Thanksgiving family potluck for sure!
Per serving:
Protein: 59.3
Fat: 84.6
Carbs: 10.9