Kale And Apple Salad with Pancetta

kale and apple salad

Ok, I know what you're thinking.  Kale? On Thanksgiving? Normally I would agree, but the older I get the more I really like something crisp and light to balance out all the richness.  In fact, whenever we go over to my brother and sister-in-law's for Thanksgiving (and they host a HUGE group!), my sister-in-law always makes sure there's a salad, or two.  And it's nice to have a break from the richness.  So, yes, kale salad for Thanksgiving. But, to appease those who would shake their hands (and I know who you are!), there's also pancetta.....and candied pecans.  You're welcome.


Kale And Apple Salad with Pancetta (Side Dish)

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Serves: 12 Total Time: 45 minutes


  • 1 1/2 cups pecans
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon cayenne pepper
  • Kosher salt
  • 1/4 cup extra-virgin olive oil
  • 6 ounces thickly sliced pancetta, finely diced
  • 1/4 cup white wine vinegar
  • 2 tablespoons caper brine (from a jar of capers)
  • 4 tablespoons pure maple syrup
  • Freshly ground black pepper
  • 2 Granny Smith apples, cut into matchsticks
  • 2 large heads radicchio, shredded
  • 2 8-ounce bunch baby kale—stems discarded, leaves finely shredded
  • 3 tablespoons snipped chives
  • 1 tablespoon chopped tarragon
  • 2 ounces shaved pecorino


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Recipe adapted from Food and Wine

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