With the holidays right around the corner I am all about trying out some new recipes. This salad is not only gorgeous but delicious. It would be perfect for Thanksgiving or any occasion. I love the combo of tart apples, salty pancetta, creamy avocado, sharp cheddar and kale. It makes for such a pretty presentation. Enjoy!
H A R V E S T C H O P P E D S A L A D
2 bunches lacindo/dinosaur kale destemmed and shredded
1 honey crisp apple sliced thinly
6-8 ounces diced pancetta (I used 2 Boars Head containers
1 avocado sliced thinly
2 carrots shaved with a vegetable peeler
4 ounces sharp white cheddar cheese diced
handful salted pumpkin seeds
D R E S S I N G
1/4 cup olive oil
1 teaspoon dijon mustard
3 tablespoons apple cider vinegar
juice of one lemon
salt and pepper
In a skillet pan drizzle with olive oil and cook the pancetta about 5-10 minutes until crispy. Remove from heat and drain excess oil on a paper towel.
In a bowl toss the kale with the dressing. I like to use my hands to massage it, gives it more flavor. Arrange the kale in a bowl or platter. Top with apples, avocado, cheddar cheese, carrots and pumpkin seeds.