Honeycrisp Manchego Kale Salad with Pancetta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty kale salad with crispy pancetta, sweet honeycrisp apple, manchego cheese, and toasted pumpkin seeds, dressed in a spiced maple-Dijon vinaigrette. Complex, substantial, and elegant.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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
- 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))
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 20m
- Sodium
- 574mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 271mg
- Calcium
- 230mg
- Iron
- 105mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 574MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.