Kale, Apple and Pancetta Salad
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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.
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.
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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
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.
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Jenn,
I substituted some honey for maple syrup and it worked fine. A definite crowd pleaser. Since we dressed only what we used, remaining salad held up great as a leftover the next day. Will make this again and again! Thanks!
This sounds delicious. I can’t eat the maple syrup (no sugar diet). Should I add more oil? I realize the dressing will lack a sweetness.
Thanks
Hi Jane, While I’ve never tried it, another reader that needs to limit sugar intake had suggested sugar-free syrup, so you may want to give that a try. I’ve never tried sugar-free syrup, so if you make the dressing with it, I’d love to hear how it turns out!
My grocery store sells several types of Kale ie black kale, red kale. Which do you suggest for this salad?
You can certainly get creative if you want, but I would just recommend the common, curly kale. Hope you enjoy!
I’m not a big kale fan, but this was very tasty! Will definitely make again!
What would be a suitable substitution for the pancetta? We don’t eat pork.
Hi Danielle, You could just eliminate the pancetta from the recipe or replace it with turkey bacon, or even a little beef salami.
Is there any substitute for the radicchio? Maybe purple cabbage?
Hi Merry, Yes, that should work.
I made this salad to serve with dinner last night and it was wonderful! I have tried quite a few recipes from your collection and have never been disappointed. All of the recipes I have tried have gone into my rotation. Consequently, I use your website all the time and happily share the link with friends and family!
This was excellent, easy and very tasty, all the guys really like it which says a lot!
Best salad ever!!!!
Jen..I can’t find Champagne Vinegar anywhere where I live. Could another vinegar be used instead? I’m dying to try this recipe because so far all of your other ones I’ve tried are 10+.
Hi Carolyn, Yes no worries — white wine vinegar or cider vinegar will both work. Enjoy!