Kale, Apple and Pancetta Salad
This post may contain affiliate links. Read my full disclosure policy. This flavor-packed autumn salad, with kale, radicchio, and a zingy maple vinaigrette, will have even the biggest salad skeptics coming back for more! Made with shredded kale, radicchio, crisp pancetta, tart apples, pecans, and a zingy maple vinaigrette, this gorgeous fall salad, adapted from Food & Wine, is a real flavor powerhouse. Even my husband, who isn’t usually a fan of salads (especially kale), can’t get enough of it. For a heartier meal, you can easily add some poached chicken or grilled chicken—it’s a versatile dish that works as a side or a main course. Table of Contents What You’ll Need To Make Kale, Apple & Pancetta SaladStep-by-Step InstructionsYou May Also LikePrintable RecipeReviews What You’ll Need To Make Kale, Apple & Pancetta Salad Step-by-Step Instructions You May Also Like Printable Recipe Reviews What You’ll Need To Make Kale, Apple & Pancetta Salad Step-by-Step 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 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. You May Also Like RecipeComments (132)Add Comment Recipe Comments (132) Add Comment 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 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. 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 Powered by 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 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 This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Dairy-FreeMost PopularSaladsAmericanItalian Dairy-Free Most Popular Salads American Italian