Recipes / Salads

Warm Kale Salad With Apples, Goji Berries, and Pancetta

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Want to know how to prepare a warm kale salad, we have you covered!

This Warm Kale Salad with Apples, Goji Berries and Pancetta is wonderful all year long, but especially this time of year in the colder months. It is packed with flavor, and is perfect on any holiday dinner menu.

Kale with Apples, Goji Berries, and Warm Pancetta Vinaigrette


  • 4 oz. pancetta, cut into 1/4-inch cubes
  • 1 bag of kale, if buying a bunch of kale, remove the stem and cut into salad-size pieces
  • 2 tbsp. olive oil, divided
  • 1 small shallot, finely minced 1/4 cup
  • 1 tsp. Dijon mustard
  • 2 tsp. red wine vinegar
  • 1/2 red delicious apple, unpeeled and diced
  • 1/4 cup goji berries
  • 2 tsp. freshly squeezed lemon juice from 1/2 a small lemon
  • shaved parmesan for finishing


  • Prepare the kale. Wash and dry the kale, remove the tough inner ribs, and cut into 1" ribbons. Place in a serving bowl.
  • Drizzle a little olive oil, a little bit of lemon, and kosher or flake salt over the kale. Massage the kale so that it breaks down just a little but not too much, as this will be a warm salad. Set aside.
  • Add the pancetta to a large sauté pan set over medium-low heat. Cook until brown, and most of the fat has rendered, about 10 minutes. While the pancetta cooks, wash the kale, remove the tough inner ribs, and cut into 1-inch ribbons.
  • Once the pancetta is browned, add 1 tablespoon olive oil and the shallots. Cook for 5 to 7 minutes until the shallots are golden around the edges and cooked through.
  • Remove the pan from the heat and whisk in the remaining 1 tablespoon of olive oil, mustard, and red wine vinegar.
  • Pour the warm vinaigrette over the kale. Add the apples, goji berries, and lemon juice. Toss to combine.
  • Use a vegetable peeler to shave large, thin wisps of Parmesan over the salad to finish.
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Recipe has been adapted from The Kitchn.


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by Camila Alves McConaughey