I absolutely love recipes that deliver big, bold flavors without keeping me in the kitchen for hours. This Paleo Arugula Pancetta Salad is exactly that—a dish that feels sophisticated enough for a dinner party but is simple enough for a quick weekday lunch. The salty crunch of the pancetta pairs perfectly with the peppery bite of the arugula, while the bright lemon vinaigrette ties everything together. It’s light, refreshing, and completely satisfying without weighing you down.
Ingredients
- 0.25 lb (4 oz / 115g) pancetta, diced
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- Zest and juice of 1 lemon
- 1 tsp Dijon mustard
- 1 tsp honey (optional)
- 2 cloves garlic, peeled and minced
- 6 cups (5 oz / 140g) baby arugula
- 1 cup (5 oz / 150g) cherry tomatoes, cut in half
- 0.25 cup (1 oz / 30g) pecan halves, toasted (optional)
Instructions
- Fry the 0.25 lb (115g) pancetta in a large skillet over medium heat until the fat is rendered and the pancetta is crispy, then remove to a plate lined with paper towels to drain.
- Combine the 1 tbsp olive oil, 1 tbsp vinegar, lemon zest, lemon juice, 1 tsp mustard, 1 tsp honey, and the minced garlic in a small glass bowl and whisk thoroughly to emulsify.
- Place the 6 cups (140g) baby arugula, crispy pancetta, and 1 cup (150g) halved tomatoes in a large serving bowl.
- Drizzle the prepared vinaigrette over the salad ingredients and toss gently to coat the leaves evenly.
- Garnish the salad with the 0.25 cup (30g) toasted pecans, if desired, and serve immediately.
Nutritional Information
- Yields: 4 servings
- Calories: 214 kcal
- Carbohydrates: 5 g
- Protein: 7 g
- Fat: 18 g
- Fiber: 1 g
- Sugar: 3 g
Pro Tips for the Perfect Salad
- Dress It at the Last Second: Baby arugula is much more delicate than romaine or kale. To keep your salad from becoming soggy, store the vinaigrette in a separate jar and drizzle it on just before you serve the dish.
- Crisping the Pancetta: For the most even crispiness, start your pancetta in a cool pan and slowly bring the heat up to medium. This renders the fat out more completely than throwing it into a hot pan, resulting in a perfect crunch without burning.
- Emulsify the Vinaigrette: Since we aren’t using industrial stabilizers, the oil and vinegar will separate quickly. Whisk it vigorously right before pouring, or better yet, shake it in a small mason jar to get a creamy consistency.
- Toast Nuts for Flavor Depth: If you are using the optional pecans, don’t skip the toasting step. Heating the nuts releases their natural oils and adds a nutty fragrance that complements the smoky pancetta perfectly. Watch them closely, as they can burn in seconds!
Frequently Asked Questions
Can I make this Paleo Arugula Pancetta Salad ahead of time? Yes, but with modifications. You can fry the pancetta and mix the vinaigrette up to 2 days in advance. Store the dressing, pancetta, and greens in separate airtight containers in the fridge. Assemble the salad just before serving to maintain the best texture.
What is a good substitute for pancetta if I can’t find it? If you cannot find pancetta, you can use thick-cut bacon diced into small pieces. While pancetta is cured and bacon is smoked, they both provide that necessary salty, savory element. For a strictly Paleo option, ensure your bacon is sugar-free and nitrate-free.
Is this salad Keto-friendly as well as Paleo? Yes, this recipe is naturally low in carbohydrates and high in healthy fats, making it suitable for both Keto and Paleo diets. If you want to lower the sugar content further, you can omit the teaspoon of honey or use a keto-friendly sweetener substitute.
Can I use spinach instead of arugula? Absolutely. If you find the peppery flavor of arugula too strong, baby spinach is a milder alternative that works beautifully. You can also use a 50/50 mix of arugula and spinach to balance the flavor profile.
I really hope you give this Paleo Arugula Pancetta Salad a try soon. It is one of those rare recipes that manages to be incredibly healthy without sacrificing an ounce of flavor. Whether you are serving it as a light lunch or a fancy side dish, the combination of salty pancetta and zesty lemon is a total winner. If you make it, please leave a comment below to let me know how it turned out, or share it on social media so I can see your creation!
