Welly well well, I can officially file this salad under “Things I’m Currently Obsessed With”. I am not a huge salad fan, as I tend to get into salad-ruts and make the same thing for a few weeks straight. I’d much rather post paleo chicken pot pies and desserts every day.
BUUUUT, we went apple picking this weekend and also picked a bunch of fresh spinach, kale, swiss chard, broccoli, and beets… and pumpkins! FUN! (My idea of fun: Picking a bunch of veggies that spoil faster than usual and quickly having to develop 8 recipes with those ingredients… what can I say, I’m a masochist.)
When we get home, I decide to begin writing my recipe plans for each & every freshly plucked leaf, floret, fruit, and root. I had recently told my mom while eating at my parent’s house, that I would never turn down a salad with bacon (or in this case, pancetta). It lends a savory and smoky flavor that you just can’t achieve any other way. After remembering that conversation, I knew what needed to be done. I had a bunch of kale, a BUNCH of apples, and frozen cubed pancetta. Of course, a hearty leaf like kale is just begging for a crunchy element and a salad with apples just wouldn’t be complete without candied pecans. #candiedpecansalldayeveryday
While the old me would’ve protested the mere name of this salad, the new & improved me REJOICES at the name. I used to be able to eat an entire meal consisting of cheese & cured meats (I still could) and be totally content with my body shutting dow via overexercised sweat glands, swollen chins, bloated belly, and subsequent collapsing-of-body. (okay, I wasn’t THAT gross, I just wouldn’t have eaten a kale salad.) The new me is all about that kale, and the end result is a sweet, salty, smoky, tangy, perfectly balanced salad. Delicious.