DELETE Your Life A to Z Recipe: Friday, September 5th, 2014: Autumn Kale Salad

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Autumn Kale Salad 

Yields: 6 Servings


3 Cups Kale 

1 Cup Pancetta Bacon

1 Cup Herbed Pecans (recipe to follow)

2 Asian Pears, Sliced 

¾ Cup Huckleberries 

2 Oz. Sherry Vinegar 

½ Cup Maple Syrup 

1 Sprig Rosemary 

¾ Cup Crows Dairy Black Pepper Feta



Heat a sauté pan over medium heat, add pancetta and render the fat. Once pancetta is 

nice and crispy add the herbed pecans and the rosemary. Deglaze the pan with Sherry 

vinegar using all the pan drippings to create the Dressing. Lastly fold in maple syrup; this 

will help bind the dressing. Remove dressing from heat and allow to cool slightly. In a bowl 

place the chopped kale, add the huckleberries and Asian pears and serve.


Herbed Pecans

Yields: 1 Cup


3 Tbsp. Butter

2 Tsp. Rosemary, dried

1/16 Tsp. Basil, dried

1 Tsp. Salt 

¼ Tsp. Cayenne pepper

2 Cups Pecan halves


In a large saucepan, melt the butter over medium heat. Add rosemary, basil, salt and cayenne pepper; stir. Remove from heat then add the pecan halves. Toss to coat all the pecans well. Do not break the nuts. Arrange nuts in a single layer on a sheet pan. Scrape any remaining herb mixture over nuts. Bake in a pre-heated 325 degree oven for 10 to 12 minutes or until well browned. Gently stir 2 or three times during baking. Serve warm or at room temperature