Bacon and Date Salad Recipe

If there were a hall of fame for party appetizers, dates stuffed with blue cheese and wrapped in bacon—also known as devils on horseback—would be in it. They’re famously salty, sweet, chewy, and creamy; it’s no surprise these little morsels are so popular. But what happens when the party is over, and you’re still craving those flavors? I sought to capture the essence of bacon-wrapped dates with a fun salad that’s simple enough to make on a weeknight. 

My favorite salads start with a sturdy base and offer a variety of flavors and textures. Here, bacon provides both crunch and a smoky, savory note, while dates offer sweetness, and goat or blue cheese adds creaminess. I chose kale for a leafy base, which is hefty enough to stand up to the dates, bacon, and cheese. Curly or lacinato works well, but I find that curly kale’s folds provide great nooks and crannies for the cheese crumbles and vinaigrette to sit. Gently massaging the kale makes it more tender, but don’t overdo it—you still want the salad to have some heft and structure. 

There are many date varieties, but I prefer to use Medjool dates, which are soft, custardy, and have a caramel-like flavor. I halve the dates, then toss the fruit with the residual bacon fat—the dates cook on the same tray as the bacon—and bake them to concentrate their flavor, resulting in even more sweetness.

For a creamy, tangy component, blue cheese or goat cheese works equally well in this salad. I always advise making larger cheese crumbles than you think necessary, as the cheese will continue to break up as you toss and serve the salad. Cold cheese crumbles best, so keep the cheese in the fridge until you’re ready to serve. 

To complement the sweetness of the dates, the vinaigrette has just a touch of maple syrup—enough to balance it without being cloying. I call for country Dijon mustard; with its specks of mustard seeds, it’s the best of both worlds between Dijon and whole-grain mustard. But feel free to use your favorite mustard, as long as it’s not yellow—that’s better suited for hot dogs or pigs in a blanket.