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Kale with Apples, Goji Berries, and Warm Pancetta Vinaigrette


  • 4 ounces 110 grams pancetta, cut into 1/4-inch cubes
  • 1 bag of kale — I usually buy the bag of kale already pre washed and cut! But if you are buying the whole Kale bunch remove the stem and cut into salad size.
  • 2 tablespoons olive oil divided
  • 1 small shallot finely minced (1/4 cup or 40 grams)
  • 1 teaspoon Dijon mustard
  • 2 teaspoons red wine vinegar
  • 1/2 Red Delicious apple unpeeled and diced
  • 1/4 cup 35 grams goji berries
  • 2 teaspoons freshly squeezed lemon juice from 1/2 a small lemon
  • Shaved Parmesan for finishing


  • Start by softening your kale by drizzling a little olive oil, a little bit of lemon and kosher or flake salt. Massage the kale so that it breaks down just a little, but not too much as this will be a warm salad.
  • 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 brown, add 1 tablespoon olive oil and the shallots and cook 5 to 7 minutes, or until the shallots are golden around the edges and cooked through.
  • Remove the pan from the heat and whisk in the remaining 1 tablespoon olive oil, mustard, and red wine vinegar.
  • Pour the warm vinaigrette over the kale. Add the apples, currants, and lemon juice. Toss to combine. Use a vegetable peeler to shave large, thin wisps of Parmesan over the salad to finish.
  • Serve immediately and enjoy!
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