Kale, Apple and Pancetta Salad
This flavor-packed autumn salad, with kale, radicchio, and a zingy maple vinaigrette, will have even the biggest salad skeptics coming back for more!
Ingredients
- ⅓ cup extra virgin olive oil
- 4 ounces pancetta, diced
- ¼ cup Champagne vinegar
- ¼ cup pure maple syrup
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 small head radicchio, shredded
- 1 (8-ounce) bunch kale, stems discarded, leaves shredded
- 2 tart-yet-sweet apples, such as Granny Smith or Honeycrisp, sliced into thin matchsticks
- ¾ cup pecans, toasted if desired
Instructions
- Combine the olive oil and pancetta in a small skillet over medium heat. Cook, stirring frequently, until pancetta is golden and crispy. Strain the pan drippings into a medium bowl and leave the crispy pancetta off to the side to cool. Add the 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.
Nutrition Information
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- Per serving (4 servings)
- Calories: 541
- Fat: 43 g
- Saturated fat: 7 g
- Carbohydrates: 35 g
- Sugar: 24 g
- Fiber: 6 g
- Protein: 8 g
- Sodium: 363 mg
- Cholesterol: 19 mg