Kale and Apple Salad with Pancetta and Candied Pecans
Brighten up your table with this irresistible Kale and Apple Salad with Pancetta and Candied Pecans—a vibrant dish that perfectly balances flavors and textures. This recipe combines nutrient-packed kale, tenderized with a light honey-lemon dressing, with crisp slices of tart Granny Smith apple for a refreshing bite. Savory, crispy pancetta adds a delightful richness, while sweet-and-spicy candied pecans deliver an unexpected kick with a hint of cayenne. Finished with a sprinkle of shaved Parmesan for a touch of salty creaminess, this salad is perfect as a light lunch or an impressive side dish for any dinner gathering. Ready in just 30 minutes, it’s a perfect harmony of sweet, salty, tangy, and crunchy—guaranteed to impress your taste buds and your guests!
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Recipe Information
Ingredients
- 6 cups kale
- 1 large Granny Smith apple
- 2 tablespoons lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon honey
- 4 ounces pancetta, diced
- 1 cup whole pecans
- 2 tablespoons granulated sugar
- 0.25 teaspoons cayenne pepper
- 0.5 teaspoons salt
- 0.25 cup Parmesan cheese, shaved
Instructions
Wash and dry the kale thoroughly. Remove the tough stems and tear the leaves into bite-sized pieces. Place the kale in a large mixing bowl.
To prepare the dressing, whisk together 2 tablespoons of lemon juice, 3 tablespoons of olive oil, and 1 teaspoon of honey in a small bowl. Season with a pinch of salt, then pour the dressing over the kale.
Massage the dressing into the kale leaves with your hands for 1-2 minutes to tenderize the leaves. Set aside.
Heat a small skillet over medium heat and add the diced pancetta. Cook for 5-7 minutes, stirring often, until the pancetta is crispy. Remove the pancetta with a slotted spoon and set it on a paper towel-lined plate to drain.
In the same skillet, wipe out excess grease and reduce the heat to medium-low. Toast the pecans for 2 minutes, stirring regularly. Sprinkle 2 tablespoons of granulated sugar and 0.25 teaspoons of cayenne pepper over the pecans. Stir constantly until the sugar melts and coats the pecans evenly, about 3-4 minutes. Remove from heat and transfer the candied pecans onto a piece of parchment paper to cool.
Core and thinly slice the Granny Smith apple. Toss the apple slices with the remaining 1 tablespoon of lemon juice to prevent browning.
Assemble the salad by layering the massaged kale, apple slices, crispy pancetta, and candied pecans on a serving platter or in individual bowls.
Top with shaved Parmesan cheese and, if desired, an additional drizzle of olive oil. Serve immediately and enjoy!
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 786 mg | 34% | |
| Total Carbohydrate | 21.8 g | 8% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 14.9 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 386 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
