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5 from 1 vote
Citrus Kale Salad with Maple Granola and Pancetta Vinaigrette
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
The sweet, tangy, crispy + crunchy Citrus Kale Salad with Granola + Pancetta Vinaigrette is full of Vitamin C, fiber + more bright and flavorful nutrients.
Course: Salad
Cuisine: American
Keyword: crunchy kale salad, kale salad, maple granola, pancetta vinaigrette
Servings: 4 servings
Calories: 331 kcal
Author: Kate Kordsmeier | rootandrevel.com
  • 1/2 cup organic, pastured pancetta, diced (can substitute bacon if needed)
  • 1/2 cup gluten-free maple-flavored granola (I recommend Paleonola)
  • 5 ounces organic baby kale
  • 1 large grapefruit , peeled and sliced (reserve 1 slice for vinaigrette)
  • 1 large avocado , peeled and diced
  • 1/4 cup sliced red onion
For the vinaigrette:
  1. In a small pan over high heat, crisp up the diced pancetta; set cooked pancetta aside on paper towels to drain, and pour 1 tablespoon of the grease into a small glass bowl, leaving the rest of the grease in the pan.
  2. Toast granola in the pan with the reserved grease for a couple minutes, until crispy and aromatic. Set aside.
  3. To a big salad bowl, add baby kale, grapefruit slices, avocado, red onion, reserved cooked pancetta and toasted granola.
  4. For the vinaigrette, take the small glass bowl with the reserved pancetta grease and add the Dijon, maple syrup, grapefruit juice, red pepper flakes and olive oil. Whisk to combine, season with salt and pepper to taste. Pour over salad and toss until combined. Serve!