Fall Kale Salad with Apple

This hearty fall inspired kale salad is packed with crispy pancetta, crisp apple, red onion and topped with a cinnamon apple cider vinaigrette and sweet and spicy pecans.

Prep:
15
mins
Cook:
25
mins
TOtal:
40
mins
servings:
4

Ingredients

For the pecans

For the kale salad:

  • 6 oz pancetta, cubed
  • 1 bunch lacinato kale (finely shredded)
  • 1/4 red onion (small, sliced thin)
  • 1 large honeycrisp apple (sliced into matchsticks)
  • 1 1/2 oz parmigiano reggiano, freshly grated, for garnish (about 1/2 cup)

For the dressing:

Instructions

For the pecans:

  1. Combine the pecans, maple syrup, Aleppo pepper, chili powder and cinnamon in a skillet and mix together. Turn on the stove to medium heat. Cook for about four to six minutes, stirring often until bubbly and toasted. Adjust the heat as needed to avoid burning.
  2. During the last minute, drizzle with a little bit of extra virgin olive oil and a pinch of salt and turn off the heat. Let them cool out of the skillet and on a plate. Roughly chop or leave them whole and set them aside.

For the kale salad:

  1. Heat a large skillet over medium-low. Add the pancetta and cook until crispy, about seven to ten minutes, adjusting the heat to low to avoid burning. Stir fairly often to ensure all pieces get cooked through without any burning.
  2. Remove the pancetta and set aside on a paper towel lined plated.
  3. Place the kale in a large salad bowl.
  4. Toss with some of the dressing and mix very well with your hands to massage the dressing into the kale, until softened.
  5. Add the onion, apple and pancetta and drizzle with a bit more dressing. Gently toss to combine.
  6. Top with the parmesan and pecans. Serve and enjoy!

For the dressing:

  1. Combine all ingredients in the standing container for your immersion blender (or add all ingredients to a blender).
  2. Use your immersion blender to process until smooth and creamy (or blend in a blender until smooth). Season with the salt and a pinch of black pepper.