Kale, Apple and Pancetta Salad

  • Prep 15 min
  • Total 15 min
  • Servings 4

Ingredients

  • 3 to 4 tablespoons olive oil
  • 3 ounces pancetta, chopped
  • 1/4 cup white wine vinegar
  • 1/4 cup pure maple syrup
  • Salt and pepper to taste
  • 1 small bunch kale, stems removed and shredded
  • 1 small radicchio, shredded
  • 2 small Pink Lady or Honeycrisp apples, sliced
  • 1/2 cup chopped pecans

Steps

  • 1
    Heat a small skillet over medium heat. Coat entire bottom generously with olive oil, then add pancetta.
  • 2
    Cook pancetta until crispy, about 7-8 minutes. Transfer pancetta to a small bowl; set aside. Pour oil and pancetta drippings into a mason jar or a small bowl.
  • 3
    Add white wine vinegar, maple syrup and a generous pinch of salt and pepper to mason jar; cover with lid and shake to combine (or whisk in small bowl to combine). Set dressing aside.
  • 4
    In a large bowl, toss together shredded kale, shredded radicchio, sliced apples and chopped pecans. Drizzle with just enough dressing to coat leaves; toss to combine. Top with pancetta and serve.

No nutrition information available for this recipe
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