Honeycrisp Manchego Kale Salad with Pancetta

Honeycrisp Manchego Kale Salad with Pancetta

This Honeycrisp Manchego Kale Salad is loaded with flavor and texture. Tuscan kale is topped with sliced honeycrisp apple, manchego cheese, crispy pancetta and fried shallots, dried cranberries and toasted pumpkin seeds. All of which is drizzled in a maple dijon vinaigrette with a hint of cinnamon and nutmeg.

Course Salad

Cuisine American

Keyword apple, kale, Thanksgiving

Prep Time 25

Cook Time 20

Total Time 45

Servings servings

Calories 283

Author Laurie McNamara

Ingredients

FOR THE VINAIGRETTE:

1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pinch ground cinnamon more or less to taste
1 pinch ground nutmeg more or less to taste
1/4 cup apple cider vinegar
1 heaping teaspoon dijon mustard
1½ tablespoons pure maple syrup
6 tablespoons olive oil

FOR THE SALAD:

1 large bunch tuscan kale about 6 to 8 cups chopped
1 teaspoon olive oil
kosher salt
4 ounces pancetta
2 medium. shallots thinly sliced
2 medium honeycrisp apples halved, cored and sliced
3 to 4 ounces young manchego cheese grated
1/2 cup dried cranberries
1/4 cup toasted pepitas (shelled pumpkin seeds)

US Customary - Metric

Instructions

MAKE THE VINAIGRETTE:

In a glass jar or container with a tight fitting lid, measure and add kosher salt, black pepper, cinnamon and nutmeg, dijon mustard, maple syrup and olive oil. Secure the lid and shake well to combine. You may need to shake the vinaigrette again before serving.

MAKE THE SALAD:

In a small skillet, add the pancetta. Heat over medium, stir and cook until crispy. Then remove the crispy pancetta with a slotted spoon, leaving the fat in the pan, and place the pancetta on a paper towel lined plate and set aside.
To the pancetta fat, add the sliced shallots with a pinch of salt. Stir and cook until crispy. Watch carefully to avoid burning. Then remove the crispy shallots with a slotted spoon and place the shallots on a paper towel lined plate.
Meanwhile, strip the leaves off of 1 large bunch of kale. Chop the kale and clean and spin dry the kale leaves in a salad spinner. Transfer the kale leaves into a large bowl, drizzle with a teaspoon of olive oil and a pinch of kosher salt. Use your impeccably clean hands to massage the salt and oil into the kale. Doing this will soften the kale leaves making them tender and easier to chew.
Transfer the massaged kale leaves to a large serving bowl and top with sliced apples. Then top with the pancetta, crispy shallots, grated manchego cheese, cranberries and toasted pepitas. Lastly drizzle with the maple vinaigrette and season with some freshly ground black pepper.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition