Fall Kale Salad
A delicious fall salad with hearty kale, sweet apples and grapes, and salty pancetta
Ingredients
Salad
- 4 cups Dinosaur Kale roughly chopped
- ½ Honeycrisp Apple thinly sliced
- 1 cup Grapes red or green, halved
- ¼ cup Red onion diced
- 8 oz Pancetta Maestri is Whole30 compatible
Dressing
- ½ cup Balsamic Vinegar
- ½ cup Olive Oil
- 1 tablespoon Dijon Mustard
- 1 teaspoon Garlic minced
- Salt and Pepper to taste
Instructions
- Heat a pan to medium-low heat and add the pancetta. Cook for about 8 minutes or until crispy.
- Wash and rinse the dinosaur kale. Then roughly chop it, removing the stems.
- Dice the red onion, thinly slice the honeycrisp apple, and wash then halve the grapes.
- When pancetta is crispy, remove from the pan and add the grapes. Cook for about 5 minutes in the drippings from the pancetta. Then remove from the pan.
- Next, massage the kale. To do this add the kale to a large bowl or a stand mixer. Add 1 tablespoon of olive oil to the bowl. If you are using the stand mixer, mix on low for about 2 minutes. If you are doing it by hand, gently massage the kale for about 2 minutes.
- Make the dressing by adding all the dressing ingredients (balsamic vinegar, olive oil, dijon mustard, salt and pepper to a mason jar or bowl and mixing.
- Build your salad by adding onions, apples, pancetta, and grapes to the bowl of kale. Then drizzle the dressing over the top.
- Toss and enjoy!
Nutrition
Calories: 556kcalCarbohydrates: 18gProtein: 9gFat: 50gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 30gTrans Fat: 0.1gCholesterol: 37mgSodium: 437mgPotassium: 341mgFiber: 2gSugar: 14gVitamin A: 2159IUVitamin C: 23mgCalcium: 76mgIron: 1mg
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