Food - November 17, 2025

Honeycrisp Manchego Kale Salad with Pancetta

November 17, 2025

0 21 7 min read

This Honeycrisp Manchego Kale Salad is loaded with flavor and texture. Tuscan kale is topped with sliced honeycrisp apple, manchego cheese, crispy pancetta and fried shallots, dried cranberries and toasted pumpkin seeds. All of which is drizzled in a maple dijon vinaigrette with a hint of cinnamon and nutmeg.

Looking for a salad to bring this holiday season? Let this be it.

A hearty and wholesome salad with massaged kale as the base and topped with crisp apple, salty cheese, crispy pancetta and sweet dried cranberries, drizzled in a super simple homemade vinaigrette. It’s not overly complicated and the flavors are incredible.

Whether it’s for a holiday meal or as a casual dinner, this salad won’t disappoint.

To Make This Honeycrisp Manchego Kale Salad with Pancetta You Will Need:

for the vinaigrette:

kosher salt – Enhances the flavors in the salad.
freshly ground black pepper – This will add some subtle bite and flavor.
cinnamon (ground) – Lends distinct warm and woodsy flavor.
nutmeg (ground) – Warm, aromatic with subtle hints of clove.
apple cider vinegar – For tang and acidity.
dijon mustard – Helps with emulsion and also gives the dressing a nice tanginess.
maple syrup – Lends sweetness and subtle flavor.
olive oil – Lends richness and flavor.

for the salad:

pancetta (diced) – Adds texture along with rich flavor.
shallots – For delicate and sweet onion flavor and crispy texture.
kosher salt – Enhances the flavors in the salad while tenderizing the kale leaves.
tuscan kale – Also known as lacinato kale or dino kale.
olive oil – Lends richness and flavor while helping to tenderize the kale.
honeycrisp apples – A balanced mix of honey-like sweetness and mild tartness.
young manchego cheese – Lends a mild nutty, sweet and savory flavor.
dried cranberries – Adds sweet flavor and chewy texture.
roasted and salted pepitas (shelled pumpkin seeds) – For crunch.
freshly ground black pepper – This adds distinct bite and flavor.

Make The Vinaigrette:

In a glass jar or container with a tight fitting lid, measure and add 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1 pinch ground cinnamon and nutmeg, 1 heaping teaspoon dijon mustard, 1½ tablespoons maple syrup and 6 tablespoons olive oil.

Secure the lid and shake well to combine. You may need to shake the vinaigrette again before serving.

In a small skillet, add 4 ounces of pancetta.

Heat over medium, stir and cook until crispy.

Then remove the crispy pancetta with a slotted spoon, leaving the fat in the pan, and place the pancetta on a paper towel lined plate and set aside.

To the pancetta fat, add 2 medium thinly sliced shallots with a pinch of salt.

Stir and cook until crispy. Watch carefully to avoid burning. Then remove the crispy shallots with a slotted spoon and place the shallots on a paper towel lined plate.

Meanwhile, strip the leaves off of 2 bunches of kale. Chop the kale and then clean and spin dry the kale leaves in a salad spinner.

Transfer the kale leaves into a large bowl, drizzle with a teaspoon of olive oil and a pinch of kosher salt. Use your impeccably clean hands to massage the salt and oil into the kale. Doing this will soften the kale leaves making them tender and easier to chew.