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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
