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Apple Cranberry Pecan Salad with Candied Nuts Recipe

ByCaroline
Jump to Recipe· 4.9 from 10 reviews

If you’re looking for a salad that perfectly balances sweet, tangy, and crunchy with a bit of savory flair, you’ve got to try this Apple Cranberry Pecan Salad with Candied Nuts Recipe. It’s one of those dishes that’s fresh and vibrant, but also deeply comforting—like a salad that actually feels like a celebration in your mouth. Trust me, once you whip up those candied pecans and toss everything together, you’ll wonder why you’ve never made it before.

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Why This Recipe Works

  • Perfect Flavor Balance: The tart cranberries and sweet apples mingle beautifully with salty bacon and tangy feta.
  • Texture Play: Crunchy kale, crisp celery, and buttery candied pecans create a delightful mix of textures.
  • Fresh & Homemade Dressing: A simple shallot and apple cider vinegar dressing ties every ingredient together without overpowering.
  • Candied Pecans Upgrade: Baking pecans with pumpkin pie spice and a hint of cayenne gives a warm, unexpected depth.
Apple Cranberry Pecan Salad with Candied Nuts, healthy festive salad, easy fruit and nut salad, flavorful holiday salad, crunchy autumn salad - A white oval plate holds a salad with a base of dark green kale leaves spread evenly across the plate. On top, there are six sections of toppings: chopped light green celery at the top right, small crispy brown bacon pieces next to the celery, dark red dried cranberries below the bacon, white crumbled cheese near the bottom left, red and cream-colored chopped apple pieces above the cheese, and light brown candied nuts at the top left. The ingredients are all arranged neatly in small piles on the kale. The plate rests on a white marbled surface with a small gray bowl of candied nuts nearby, two clear green glasses with light yellow liquid, and a bottle with a cork on the side. Three silver forks and two knives lie at the bottom right. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Apple Cranberry Pecan Salad with Candied Nuts Recipe is a beautiful orchestra of flavors and textures. Each ingredient has a purpose, and grabbing fresh, high-quality versions will take it to the next level. I’ll share some tips to help you shop smart and prep like a pro.

Apple Cranberry Pecan Salad with Candied Nuts, healthy festive salad, easy fruit and nut salad, flavorful holiday salad, crunchy autumn salad - Flat lay of crisp shredded kale leaves, a diced medium apple with pale green skin, a small pile of diced shallots, a handful of bright red dried cranberries, sliced pale green celery sticks, crumbled white feta cheese, glossy brown pecan halves, three raw whole brown eggs with clean shells, small white ceramic bowls each holding golden olive oil, amber honey, and amber apple cider vinegar, a small bowl of coarse white sugar, a small bowl of mixed pumpkin pie spice with a hint of reddish cayenne, and a few pieces of crispy diced bacon, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Bacon: Use thick-cut for the best crispy texture and smoky flavor that complements the fruits and nuts.
  • Apple Cider Vinegar: Adds fruity acidity to brighten the dressing. Fresh is best—avoid flavored vinegars that can mask the taste.
  • Shallot: Provides a mild oniony crunch, milder than regular onions, balancing the salad’s sweetness and tartness.
  • Dijon Mustard: Helps emulsify the dressing and adds a subtle tangy punch.
  • Extra Virgin Olive Oil: Use a fruity, good-quality oil to enrich the dressing without overpowering.
  • Honey: Just a touch to mellow out the acidity and tie flavors together.
  • Kale: Sturdy and nutrient-rich, kale stands up well to the dressing and massage step softens it just right.
  • Apple: Crisp and fresh apples like Honeycrisp or Fuji add natural sweetness and crunch.
  • Celery: Adds bright, crisp texture to offset softer ingredients.
  • Dried Sweetened Cranberries: Bring in that classic tart-sweet pop that is salad magic.
  • Feta Cheese: Its salty, creamy crumbly texture balances the sweetness and adds richness.
  • Egg White: Binds the sugar and spices to the pecans for that perfect candy coating.
  • Sugar & Spices for Candied Pecans: Pumpkin pie spice and optional cayenne add warmth and subtle heat, making pecans irresistible.
  • Pecan Halves: Raw and fresh pecans offer the best flavor before candying — make sure toasty but not stale.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to tweak this Apple Cranberry Pecan Salad with Candied Nuts Recipe depending on the day or who I’m sharing it with. Whether you want to dial up the spice, swap cheeses, or sneak in more greens, it’s super versatile. You should definitely make it your own!

  • Variation: For a vegan twist, leave out the bacon and feta, and toss in some roasted chickpeas or toasted pumpkin seeds instead—still delicious and filling.
  • Seasonal Swap: In the fall, try swapping cranberries for pomegranate seeds for an extra juicy burst.
  • Dressing Mod: If you’re short on time, a splash of good balsamic vinegar and maple syrup works beautifully as an alternative dressing.
  • More Greens: Mix in some spinach or arugula with the kale if you prefer a lighter leafy base.

Step-by-Step: How I Make Apple Cranberry Pecan Salad with Candied Nuts Recipe

Step 1: Crisp Up the Bacon

Start by heating a large cast iron skillet on medium-high heat—that pan holds heat beautifully for even cooking. Toss in your diced bacon and watch it transform into golden, crispy morsels in about 6-8 minutes. Don’t rush; patience here pays off with that rich, smoky crunch that lifts the whole salad. Once done, transfer the bacon to a paper-towel lined plate so it drains well and stays crisp.

Step 2: Whisk the Dressing & Massage the Kale

Grab a large bowl and whisk together the apple cider vinegar, diced shallot, and Dijon mustard, then let it sit for 5 minutes—this mellows the shallot’s sharpness nicely. Next, whisk in the olive oil and honey until silky smooth. Hit it with salt and pepper to taste. Add your shredded kale and—here’s a game-changer—massage it gently with your hands for about a minute. This breaks down the tough fibers and makes the kale tender without wilting its vibrant color.

Step 3: Sweet & Spicy Candied Pecans

Preheat your oven to 300°F and line a baking sheet with parchment paper. Beat the egg white in a bowl until frothy—this helps the sugar and spices stick to each pecan perfectly. Mix in sugar, kosher salt, pumpkin pie spice, and if you dare, a pinch of cayenne for a subtle spicy kick. Stir in the pecans until they’re well coated, then spread them evenly on the sheet. Pop them in the oven and bake for 25-30 minutes, giving them a stir halfway through so they candy evenly. Let them cool completely before using or sneak a few as a snack—they’re addictive.

Step 4: Assemble & Toss

Once all the components are ready, pile in the bacon, diced apple, celery slices, dried cranberries, crumbled feta, and those now-cool candied pecans. Give everything a gentle toss so the dressing coats every bite without bruising the delicate ingredients. At this point, you might want to taste and adjust salt, pepper, or honey—make it just how you like.

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Tips from My Kitchen

  • Massage the Kale: Don’t skip this step—it transforms tough kale into a tender, luscious base.
  • Heat Control for Pecans: Baking at 300°F low and slow prevents burning sugar and ensures even candy coating.
  • Rest the Dressing: Letting the shallot steep in vinegar and mustard softens sharpness and layers flavor beautifully.
  • Cool Pecans Completely: Candied pecans must be fully cooled so they stay crunchy and don’t clump when tossed in the salad.

How to Serve Apple Cranberry Pecan Salad with Candied Nuts Recipe

Apple Cranberry Pecan Salad with Candied Nuts, healthy festive salad, easy fruit and nut salad, flavorful holiday salad, crunchy autumn salad - Two white bowls filled with layered salad sit on a white marbled surface. Each bowl has a dense layer of dark green curly kale leaves at the bottom. On top of the kale are scattered pieces of red and yellow apple chunks with skin on, small light green celery bits, white crumbled cheese, dark red dried cranberries, and small brown pecan clusters. There are also small pieces of cooked bacon with a crispy texture mixed through the salad. Nearby, there is a small white bowl with extra pecans, a glass of light yellow drink, silver forks to the upper right, and a cork with the word

Garnishes

I love sprinkling an extra handful of candied pecans on top just before serving—they add fresh crunch and sweetness with every bite. Sometimes a light drizzle of extra honey or a shave of aged Parmesan on top takes it up a notch as well. Fresh cracked black pepper over the top never hurts either.

Side Dishes

This salad pairs wonderfully with roasted chicken or grilled salmon for an easy weeknight dinner. On game day or gatherings, I serve it alongside hearty soups or mashed sweet potatoes for a cozy vibe. It’s also fantastic with crusty bread and a glass of crisp white wine.

Creative Ways to Present

For special occasions, I like assembling this salad in individual mason jars layered with dressing, kale, and toppings—perfect for picnics or pretty buffets. Serving it on a board with bowls of extra candied nuts, sliced apples, and cheese makes for a fun, interactive experience everyone enjoys.

Make Ahead and Storage

Storing Leftovers

Leftover salad keeps best if you store the dressing separately and keep the candied pecans in an airtight container. Kale doesn’t wilt as quickly as other greens, but mixing right before serving keeps everything fresh and crunchy. If mixed already, eat within 1-2 days for best texture.

Freezing

I don’t recommend freezing this salad because the texture of kale, apples, and candied nuts changes after thawing. The psychedelic crunch of pecans and fresh apple slices really shines best fresh.

Reheating

This salad is best served cold or at room temperature, so no reheating needed. If you want warm bacon or pecans, you can quickly toast them in a skillet before tossing with the cooler salad greens.

FAQs

  1. Can I make the Apple Cranberry Pecan Salad with Candied Nuts Recipe ahead of time?

    Yes! You can prepare the dressing and candied pecans a day in advance. Keep the dressing refrigerated separately and make the salad just before serving to maintain freshness. The kale will hold up nicely if tossed shortly before eating.

  2. What can I substitute for kale in this salad?

    If kale isn’t your favorite, baby spinach or mixed greens work well too. Just note that these greens are more delicate and don’t need massaging—toss gently when adding the dressing to avoid bruising.

  3. How do I store leftover candied pecans?

    Store candied pecans in an airtight container at room temperature for up to a week. Keep them away from moisture to maintain their crispness. If they soften, re-toast them lightly in a dry skillet to crisp back up.

  4. Can I omit bacon for a vegetarian version?

    Definitely! You can leave out the bacon or replace it with smoked tempeh or crispy roasted chickpeas for extra protein and smoky flavor without meat.

  5. Is there a way to reduce the sugar in the candied pecans?

    You can reduce the sugar amount or swap for natural sweeteners like maple syrup, but keep in mind the coating texture might be a little less crunchy. Adjust to your preference and taste as you go.

Final Thoughts

This Apple Cranberry Pecan Salad with Candied Nuts Recipe has quickly become one of my go-to show-stoppers for both casual lunches and festive dinners. The flavors sing together in such a delightful way, and the homemade candied pecans truly elevate the whole experience. Whether you’re making it for yourself or guests, I know you’ll enjoy how easy it is to put together—and even more, how often it gets requested again. Give it a try and see why this recipe has stolen a corner of my heart (and my plate)!

Print
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Apple Cranberry Pecan Salad with Candied Nuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 10 reviews
  • Author: Caroline
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

A vibrant and hearty Apple Cranberry Pecan Salad featuring massaged kale, crispy bacon, sweet apples, tangy feta, dried cranberries, and candied pecans. This salad combines sweet, savory, and tangy flavors with a delightful crunch, perfect as a satisfying lunch or a colorful side dish.

Ingredients

Salad

  • 3 slices bacon, diced
  • ¼ cup apple cider vinegar
  • 1 medium shallot, diced
  • 1 tablespoon Dijon mustard
  • ⅓ cup extra virgin olive oil
  • 1 tablespoon honey
  • Kosher salt and freshly ground black pepper, to taste
  • 1 large bunch kale, stems removed and leaves shredded
  • 1 medium apple, diced
  • ½ cup sliced celery
  • ½ cup dried sweetened cranberries
  • ½ cup crumbled feta cheese

Candied Pecans

  • 1 large egg white
  • ⅓ cup sugar
  • ¾ teaspoon kosher salt
  • ½ teaspoon pumpkin pie spice
  • ⅛ teaspoon cayenne pepper, optional
  • 2 cups pecan halves

Instructions

  1. Cook Bacon: Heat a large cast iron skillet over medium high heat. Add diced bacon and cook until brown and crispy, about 8 minutes. Drain excess fat and transfer bacon to a paper towel-lined plate to cool.
  2. Make Dressing: In a large bowl, whisk together apple cider vinegar, diced shallot, and Dijon mustard; let the mixture stand for 5 minutes to mellow flavors. Then whisk in extra virgin olive oil and honey. Season with kosher salt and freshly ground black pepper to taste.
  3. Massage Kale: Add shredded kale to the bowl with the dressing. Massage the kale leaves with your hands for about 1 minute to soften and evenly coat with dressing.
  4. Assemble Salad: Top the massaged kale with cooked bacon, diced apple, sliced celery, dried cranberries, and crumbled feta cheese. Gently toss all ingredients to combine evenly.
  5. Prepare Candied Pecans: Preheat oven to 300 degrees Fahrenheit and line a baking sheet with parchment paper. In a medium bowl, whisk the egg white until frothy, about 1-2 minutes. Whisk in sugar, kosher salt, pumpkin pie spice, and optional cayenne pepper.
  6. Coat Pecans: Stir pecan halves into the egg white and sugar mixture until well coated. Spread the coated pecans in a single even layer on the prepared baking sheet.
  7. Bake Pecans: Bake pecans in the preheated oven for 30 minutes, stirring once halfway through to ensure even baking. Remove from oven and let pecans cool completely until they become crisp.
  8. Finish Salad: Once cooled, sprinkle the candied pecans over the salad. Toss gently to combine all flavors and textures before serving.

Notes

  • Massaging the kale softens its texture and reduces bitterness for a more pleasant eating experience.
  • For a vegetarian version, omit bacon or replace with smoked tempeh or tofu.
  • To make this gluten free, ensure that the Dijon mustard and other packaged ingredients are certified gluten free.
  • The cayenne pepper in the candied pecans is optional and adds a subtle spicy kick; omit if you prefer mild sweetness.
  • Can prepare candied pecans in advance and store in an airtight container for up to 3 days.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 18 g
  • Sodium: 520 mg
  • Fat: 24 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 4 g
  • Protein: 6 g
  • Cholesterol: 25 mg

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