Ingredients
Scale
- 4 cups kale, stems removed and leaves chopped
- 1 large tart apple, cored and thinly sliced
- 4 ounces pancetta, diced
- 1/4 cup walnuts, roughly chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup dried cranberries
- 1/4 cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and freshly ground pepper to taste
Instructions
- Begin by crisping the diced pancetta in a skillet over medium heat, stirring occasionally for about 5-7 minutes until golden brown. Once done, transfer it to a paper towel-lined plate to drain excess fat.
- In a separate bowl, combine the olive oil, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper, whisking until the mixture is well blended.
- In a large bowl, toss together the chopped kale, sliced apple, crispy pancetta, walnuts, crumbled feta, and dried cranberries until evenly mixed.
- Pour the dressing over the salad and gently mix to ensure every ingredient is coated with the flavorful dressing.
- Allow the salad to rest for about 10 minutes, giving the kale time to soften and the flavors to meld beautifully.
- Serve right away or chill in the refrigerator for up to an hour for a refreshing, cool dish.
Notes
- For a meatless version, swap the pancetta for roasted chickpeas or simply leave it out.
- Incorporate a scoop of quinoa or farro for added texture and nutritional benefits.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Mixing and Cooking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: N/A
- Fat: 22g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 12g
- Fiber: N/A
- Protein: 10g
- Cholesterol: N/A