With the holidays right around the corner I am all about trying out some new recipes. This salad is not only gorgeous but delicious. It would be perfect for Thanksgiving or any occasion. I love the combo of tart apples, salty pancetta, creamy avocado, sharp cheddar and kale. It makes for such a pretty presentation. Enjoy!

H A R V E S T C H O P P E D S A L A D

2 bunches lacindo/dinosaur kale destemmed and shredded

1 honey crisp apple sliced thinly

6-8 ounces diced pancetta (I used 2 Boars Head containers

1 avocado sliced thinly

2 carrots shaved with a vegetable peeler

4 ounces sharp white cheddar cheese diced

handful salted pumpkin seeds

D R E S S I N G

1/4 cup olive oil

1 teaspoon dijon mustard

3 tablespoons apple cider vinegar

juice of one lemon

salt and pepper

In a skillet pan drizzle with olive oil and cook the pancetta about 5-10 minutes until crispy. Remove from heat and drain excess oil on a paper towel.

In a bowl toss the kale with the dressing. I like to use my hands to massage it, gives it more flavor. Arrange the kale in a bowl or platter. Top with apples, avocado, cheddar cheese, carrots and pumpkin seeds.