Balsamic Onion, Pancetta and Goat Cheese Salad

About

This delicious Keto salad is packed with fats, texture, and sweet and savory flavors. Our low carb salad is prepared with tender red onion, caramelized in olive oil, balsamic vinegar, and a little low carb syrup, crispy diced pancetta, peppery arugula, tangy goat cheese, and crunchy toasted pine nuts. This makes a great low carb lunch option.

Can I Use a Different Cheese?

We have used tangy crumbled goat cheese in our low carb salad recipe. The sharp yet creamy texture of the cheese perfectly complements the sweet balsamic onions and salty diced pancetta. If you would like to use an alternative cheese, we recommend some diced or crumbled feta or some mozzarella pearls. Please be sure to adjust your macros to account for any changes made to the original recipe.

Can I Use a Different Sweetener?

We have used a little low carb sweetener to complement the balsamic vinegar and help to caramelize the onions. You may use an alternative low carb sweetener if preferred, adjusting quantities according to taste. If you are using a granulated sweetener, be sure to dissolve it into the balsamic glaze as it simmers so that the consistency is smooth.

Ingredients

3 oz goat cheese
3 oz diced pancetta
2 cup arugula
2 tablespoon extra virgin olive oil
1 ½ tablespoon pine nuts
1 tablespoon balsamic vinegar
1 teaspoon maple flavored syrup
½ medium – 2 1/2" diameter red onion

Instructions

Thinly slice the onion. Heat a tablespoon of olive oil in a skillet over a low/medium heat. Add the sliced onion to the skillet. Cook the onion gently in the oil for 10-15 minutes or until very soft.
After the onion has softened, add the low carb syrup and the balsamic vinegar to the skillet. Stir well to combine. Increase the heat a little so that the liquid starts to bubble. Continue to cook gently for 5 minutes more until the onion is golden and caramelized, stirring occasionally. Remove from the skillet and set to one side.
Add the diced pancetta to the skillet used to cook the onions. If the pan is a little dry you can add a splash more oil. Cook for 4-5 minutes or until the pancetta is crisp, golden and cooked through. Remove from the skillet with a slotted spoon and set to one side.
Wipe the skillet clean. Add the pine nuts to the dry skillet. Toast gently over a low heat for 2-3 minutes. The nuts should be lightly golden all over.
Add 2 packed cups of arugula to a large salad/serving bowl. Top the arugula with the soft balsamic onions and cooked pancetta. Crumble over the goat cheese. Scatter with the toasted pine nuts and drizzle over the remaining olive oil. Toss to combine and serve.