Kale, Apple and Pancetta Salad

kale, apple and pancetta salad Entree
Kale, Apple and Pancetta Salad
  • Prep 15 min
  • Total 15 min
  • Servings 4

This sweet, savory and tart salad is what all the cool kids are eating. Adapted from Once Upon A Chef. MORE+ LESS-

Updated January 21, 2015


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


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  • 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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