Apple Pancetta Fall Kale Salad
User Reviews
5
Apple Pancetta Fall Kale Salad
Description
Featuring massaged kale to soften its fibrous texture, this salad balances the bitterness of kale with sweet and savory ingredients such as apples, figs, and crispy pancetta. The pickled onions introduce acidity that brightens the dish, while the goat cheese lends a creamy tang. The maple cider vinaigrette is seasoned with garlic, freshly ground nutmeg, and a pinch of red pepper flakes, enhancing the fall theme with subtle spice and sweetness.
The pancetta is cooked until crisp, providing a salty counterpoint to the sweet fruits and earthy kale. The salad can be assembled once the kale has been massaged and allowed to rest, ensuring tenderness. This salad serves well as a side or light meal, offering a variety of textures from crunchy nuts to soft goat cheese and chewy kale.
Ingredients
- 1/4 cup onions quick pickled
- 2 ounces pancetta
- 1 kale leaves removed from stems (you want 4 to 6 cups, bunch, lacinato
- 2 apple chopped, honeycrisp, small or one large
- 1 cup figs chopped, fresh
- 1/3 cup pecans chopped
- 2 ounces goat cheese crumbled
maple cider vinaigrette
- 1/4 cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 garlic finely minced or pressed, clove
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon nutmeg freshly ground
- pinch red pepper flakes
- 1/2 cup extra virgin olive oil
Instructions
- If you haven't made pickled onions before or you don't have any on hand, go ahead and make them according to this recipe!
- Next, heat a skillet over medium heat and add the pancetta. Cook, stirring often, until the pancetta is crisp and the fat is rendered. Remove the pancetta with a slotted spoon and place it on a paper towel to drain excess grease.
- While the pancetta is cooking, shred the kale with a large knife. I like to run my knife through the leaves until they are in smaller pieces, but don't worry about them being super smell or uniformly sized. Place the kale in a bowl and add 1 teaspoon olive oil. Massage the oil into the kale with your hands for 3 to 4 minutes. Set the bowl aside to sit for moment. Chop up your apples, figs and pecans at this time too!
- When you're ready to assemble the salad, sprinkle the kale with a pinch of salt and pepper. Add in the pancetta, the apples, figs, pecans and pickled onions. Add the crumbled goat cheese on top. Season with another pinch of salt and pepper. Drizzle with the dressing and serve!
maple cider vinaigrette
- In a bowl, whisk together the vinegar, syrup, garlic, salt, pepper, nutmeg and pepper flakes. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired!
User Reviews
Overall Rating
5
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