Strawberry Kale Salad with Tempeh Bacon

Juicy strawberries and salty tempeh bacon served on a bed of tender kale.

2 heads kale, destemmed and washed
6 ounces tempeh bacon, cooked
2 cups sliced strawberries
1/2 red onion, sliced
4 ounces goat cheese (sub avocado or pecan parmesan* if vegan)
1 cup pecans, finely chopped

Balsamic Vinaigrette:
1 tablespoon apple cider vinegar
1/4 cup white balsamic vinegar (could also use regular balsamic)
1/4 cup extra virgin olive oil

View the full recipe at Making Thyme for Health →