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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.
Toast granola in the pan with the reserved grease for a couple minutes, until crispy and aromatic. Set aside.
To a big salad bowl, add baby kale, grapefruit slices, avocado, red onion, reserved cooked pancetta and toasted granola.
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!