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Kale, Apple and Pancetta Salad

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  • Prep 15 min
  • Total 15 min
  • Servings 4
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This sweet, savory and tart salad is what all the cool kids are eating. Adapted from Once Upon A Chef.
by: Girl vs Dough
Updated Jan 21, 2015
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  • 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


  • 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.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • This Kale, Apple & Pancetta Salad is all the rage these days.

    It’s what all the cool kids are talking about (and eating). It’s the dope ISH. The bomb-diggety. The flavor(s) of the week – and every week hereafter for the rest of time…

    Once you give it a try, you’ll know what I’m saying.

    But seriously, can you deny a salad with tart-sweet apples, crunchy kale and radicchio and crispy pancetta on top? I didn’t think so. Good thing it won’t take long for you to be one of the cool kids, because this tasty salad takes T-minus 15 minutes to make. WHAT.

    Firstly, cook some diced pancetta in a skillet with a generous glug of olive oil. This serves two purposes: One, to make the crispy pancetta that tops this magical salad, and two, to make the dressing that tops this magical salad. Win-win-WIN (there’s an extra win for my mouth eating it).

    Secondly, remove the stems from a bunch of kale and shred the leaves in a food processor (or tear them by hand, whatevs). Kale is like my tummy’s best friend – not only is it chockfull of health goodness, it’s downright delicious.

    Shred a small head of radicchio in the processor (or with a knife) as well. Isn’t that sooooo purdy?

    Remember those pancetta drippings we saved? Yep, time to use them… along with some white wine vinegar and maple syrup. I wish I could pour this dressing into everything – my oatmeal, my soups, my coffee... It’s just so tasty.

    Toss everything together in a large bowl – including the dressing, some sliced apples and chopped pecans – until everyone’s all friendly-like.

    Top the salad with those crispy pancetta bits you’ve saved and voila! Bellissimo! Right on! You’ve just made an awesomazetasticalicious cool-kid kale salad (look it up. It’s totally a word).

    Kales in Comparison

    Baked Chipotle Kale Chips Recipe
    Sweet Potato, Kale and Feta Muffins Recipe
    Kale-Wrapped Steamed Pork (LauLau Inspired)

    Stephanie (aka Girl Versus Dough) still thinks you’re a cool kid even if you don’t make this salad. But you should. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
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