DukesHill Ingredients
200g bacon, chopped 1 cm strips
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Other Ingredients
2 tbsp olive oil
300g Brussel sprouts
200g kale, chopped
2 sticks celery, sliced
150g Stilton, crumbled
2 tbsp pine nuts, toasted
1 tbsp Balsamic vinegar
6 tbsp sultanas
1 tbsp red wine vinegar
6 tbsp olive oil
Pinch of salt
freshly ground black pepper

Bacon, Kale & Stilton Salad

Rated 5 stars by 1 users

This recipe is perfect if you are looking for a filling but light and healthy lunch! The kale gives the salad lots of texture, while the combination of the bacon, greens and Stilton with the plump sultanas in their dressing makes for a really tasty, satisfying dish.
Category Lunch
Serving 3-4
Prep Time 20 minutes
Cook Time 22 minutes


  1. Step 1 Start by making the dressing. Mix the two vinegars and sultanas together. Leave in a bowl at room temperature for 6 hours minimum, preferably overnight to allow the sultanas to plump up evenly.

  1. Step 2 Add the oil and seasoning to the sultanas and whisk thoroughly.

  1. Step 3 Par cook the sprouts by boiling them in salted water for 10 mins. Drain.

  1. Step 4 Meanwhile heat the oil in a heavy based pan over a medium heat and cook the bacon until golden, approximately 4-5 minutes.

  1. Step 5 Remove the bacon and using the same pan cook the celery and blanched sprouts for 5 mins. Finally return the bacon to the pan with the kale for 2 minutes. Remove from the heat and stir through half the Stilton and the dressing.

  1. Step 6 Serve immediately on a platter with the rest of the Stilton scattered over and the toasted pine nuts sprinkled on top.

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