How To Make Kale, Apple and Pancetta Salad
Fresh and crisp apple, earthy kale, and hearty pancetta are tossed in a sweet-tangy honey and champagne vinegar dressing to make this pancetta salad!
- ⅓cupextra virgin olive oil
- ¼cupchampagne vinegar
- ¼cuppure maple syrup
- ¼tspground black pepper
- 1small radicchio head,shredded
- 1bunchkale,stems discarded, leaves shredded
- 2Granny Smith,or Honeycrisp, or other tart-yet-sweet apples, sliced into thin matchsticks
- ¾cuppecans,toasted if desired
Combine the olive oil and pancetta in a small saucepan over medium heat. Cook, stirring frequently, until the pancetta is golden and crispy.
Strain the pan drippings into a small bowl and leave the crispy pancetta off to the side to cool.
Add the Champagne vinegar, maple syrup, salt and pepper to the pan drippings and whisk well.
Combine the radicchio, kale, apples and pecans in a large bowl. Toss while adding the dressing, little by little, until the salad is well dressed. Taste and adjust seasoning with salt and pepper.
Garnish with crispy pancetta, serve, and enjoy!
- Calories: 540.26kcal
- Fat: 43.32g
- Saturated Fat: 7.46g
- Trans Fat: 0.04g
- Monounsaturated Fat: 25.68g
- Polyunsaturated Fat: 7.94g
- Carbohydrates: 33.52g
- Fiber: 6.27g
- Sugar: 22.57g
- Protein: 8.16g
- Cholesterol: 18.71mg
- Sodium: 360.98mg
- Calcium: 120.31mg
- Potassium: 595.83mg
- Iron: 1.73mg
- Vitamin A: 259.55µg
- Vitamin C: 62.30mg
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