Crisp & Tangy Apple Cranberry Pecan Salad Recipe

Crisp autumn days call for a delightful apple cranberry pecan salad that bursts with seasonal flavors and vibrant colors.

Harvested ingredients mingle in a refreshing blend of sweet and tangy notes.

Pecans add a delightful crunch while cranberries provide a tart punch of excitement.

Bright apples slice through the medley with their natural sweetness and crisp texture.

Leafy greens create a perfect canvas for this colorful ensemble.

Nutritious and quick to assemble, this salad promises to become your new favorite weekday lunch companion.

Jump in and experience a symphony of tastes that will make your taste buds dance with joy.

FAQs

• What makes the candied pecans unique?

The pecans are coated with a sweet and spicy mixture of egg white, sugar, pumpkin pie spice, and optional cayenne pepper, creating a crunchy and flavorful topping that adds depth to the salad.

• How does massaging kale help in this recipe?

Massaging kale with the dressing helps break down the tough fibers, making the kale softer, more tender, and easier to eat while helping it absorb the dressing’s flavors more effectively.

• Can I substitute ingredients in this salad?

Yes, you can swap feta for goat cheese, use different nuts like walnuts instead of pecans, or replace dried cranberries with dried cherries to customize the salad to your taste.

Apple Cranberry Pecan Salad with Fresh Flavor Pops

• Crunch into Complexity: This salad delivers an incredible texture symphony with crispy bacon, crunchy candied pecans, and crisp celery, providing multiple layers of satisfying mouthfeel.
• Craft Gourmet at Home: Professional-quality recipe allows home cooks to create restaurant-worthy dishes without advanced culinary skills, making sophisticated dining accessible and fun.
• Nutritional Powerhouse: Packed with kale, fresh fruits, and nuts, this salad offers a balanced combination of proteins, healthy fats, and vibrant nutrients in every delightful bite.
• Customize with Ease: Flexible recipe welcomes personal twists like swapping cheese types or adjusting spice levels, ensuring every preparation feels uniquely yours.

Apple Cranberry Pecan Salad Ingredient Essentials

• Bacon: A crispy, savory element that adds rich flavor and texture to the salad.
• Feta Cheese: A tangy, crumbly cheese that provides a creamy contrast to the other ingredients.

• Kale: A hearty, nutritious green that serves as the base of the salad and gets softened with dressing.

• Apple, Dried Cranberries: Sweet and tart fruits that bring freshness and a burst of flavor to the salad.
• Pecans, Candied Pecans: Crunchy nuts that add a sweet and spicy dimension with the candied preparation.
• Celery: A crisp vegetable that provides additional texture and a light, fresh crunch.

• Apple Cider Vinegar, Extra Virgin Olive Oil, Honey: Key components that create a balanced, tangy, and slightly sweet dressing.
• Shallot, Dijon Mustard: Aromatic and sharp ingredients that enhance the dressing's depth of flavor.

• Kosher Salt, Black Pepper: Essential seasonings that balance and elevate the overall taste of the salad.
• Pumpkin Pie Spice, Cayenne Pepper: Warm and spicy spices that add complexity to the candied pecans.

• Egg White, Sugar: Ingredients used to create the candied pecan coating.
• Parchment Paper: Used for easy baking and preventing the pecans from sticking.

Directions for Building Apple Cranberry Pecan Salad

Step 1: Sizzle Bacon

Heat a skillet over medium-high temperature.

Toss diced bacon into the pan and cook until beautifully crispy and golden brown.

Once done, transfer the bacon pieces onto a paper towel to drain excess grease.

Step 2: Whip Up Tangy Dressing

• Apple cider vinegar
• Finely chopped shallot
• Dijon mustard

Let the mixture sit for a brief moment to blend flavors.

Slowly incorporate extra virgin olive oil and honey while whisking.

Season with kosher salt and freshly ground black pepper to enhance the taste.

Step 3: Soften Kale

Place shredded kale in a large bowl.

Pour the prepared dressing over the greens and gently massage for about one minute.

This technique helps break down the kale’s tough fibers and infuses it with delicious dressing.

Step 4: Build Vibrant Salad

• Crispy bacon bits
• Fresh diced apple
• Thinly sliced celery
• Dried cranberries
• Crumbled feta cheese
• Candied pecans

Step 5: Create Candied Pecans

Preheat oven to 300°F.

In a bowl, whip egg white until it becomes frothy.

Mix in sugar, kosher salt, pumpkin pie spice, and a pinch of cayenne for extra kick.

Fold pecan halves into the mixture, ensuring even coating.

Spread pecans on a parchment-lined baking sheet.

Bake for 25-30 minutes, stirring midway to guarantee even caramelization.

Allow pecans to cool completely before adding to salad.

Tips for Crisp, Refreshing Apple Cranberry Salad

• Spend a full minute working the dressing into kale leaves to break down tough fibers and enhance flavor absorption.
• Mix cranberries and candied pecans carefully to create a perfect harmony between sweet and salty elements in the salad.
• Cook bacon until it's extra crispy but not burnt, ensuring it adds a satisfying crunch without becoming greasy.
• Dice apples just before assembling and toss with a bit of lemon juice to maintain their fresh, bright color.
• Adjust cayenne pepper in candied pecans to control heat, adding more for a spicy kick or omitting for a milder version.

Ways to Add More Flavor to Pecan Salads

• Vegetarian Delight: Replace bacon with roasted chickpeas seasoned with smoked paprika for a protein-packed crunch.
• Vegan Version: Swap feta cheese with cubed avocado or cashew cheese, use maple syrup instead of honey in the dressing.
• Gluten-Free Option: Ensure all ingredients are certified gluten-free, replace candied pecans with plain toasted pecans if needed.
• Low-Carb Adaptation: Substitute apple with cucumber, use stevia or monk fruit sweetener instead of honey, skip dried cranberries.

Salad Presentation for Fall Gatherings and Holidays

• Festive Feast Companion: Pair this vibrant salad with roasted chicken or grilled turkey for a complete meal that brings warmth and flavor.
• Brunch Brilliance: Serve alongside frittatas or quiches for a delightful weekend morning spread that combines fresh and tangy elements.
• Thanksgiving Star: This salad makes an excellent side dish during holiday gatherings, offering a refreshing contrast to heavier traditional recipes.
• Potluck Champion: Bring this colorful salad to community gatherings where it will stand out with its complex textures and bold taste profile.

Storing Apple Cranberry Pecan Salad in the Fridge

• Store salad components separately in airtight containers. Keep dressed kale, bacon, and toppings in separate containers to maintain crispness. Consume within 2-3 days for best quality.
• Seal candied pecans in a freezer-safe bag or container. Freeze up to 3 months. Thaw at room temperature before using to preserve crunchiness.
• Warm crispy bacon pieces in a skillet over medium heat for 1-2 minutes. Alternatively, microwave on a paper towel for 10-15 seconds to restore crispiness.
• Keep homemade dressing in a sealed jar in the refrigerator. Use within one week. Shake well before reapplying to salad to remix separated ingredients.

Apple Cranberry Pecan Salad Recipe

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4.8 from 13 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

Crisp autumn flavors dance together in this delightful apple cranberry pecan salad, blending sweet and tangy notes with crunchy textures. Each forkful promises a refreshing journey through seasonal ingredients that will delight your palate and nourish your senses.

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Ingredients

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Salad Base Ingredients:

• 1 large bunch Kale (stems removed, leaves shredded)
• 1 medium Apple, diced
• 1/2 cup Sliced celery
• 3 slices Bacon, diced
• 1/2 cup Dried sweetened cranberries
• 1/2 cup Crumbled feta cheese

Dressing Ingredients:

• 1/4 cup Apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 medium Shallot, diced
• 1 tablespoon Honey
• 1/3 cup Extra virgin olive oil
• Kosher salt and black pepper, to taste

Candied Pecans Ingredients:

• 2 cups Pecan halves
• 1 large Egg white
• 1/3 cup Sugar
• 3/4 teaspoon Kosher salt
• 1/2 teaspoon Pumpkin pie spice
• 1/8 teaspoon Cayenne pepper (optional)

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Instructions

1. Render bacon in a skillet over medium-high heat until crisp and golden, approximately 6-8 minutes. Transfer crispy pieces to a paper towel to drain excess grease.
2. Craft vinaigrette by combining apple cider vinegar, minced shallot, and Dijon mustard. Allow mixture to rest for 5 minutes, then gradually incorporate olive oil and honey. Season with salt and pepper for balanced flavor.
3. Soften kale by gently massaging prepared dressing into shredded leaves for one minute, breaking down tough fibers and enhancing texture.
4. Construct salad by layering dressed kale with crisp bacon fragments, freshly diced apple, thinly sliced celery, tangy dried cranberries, crumbled feta, and aromatic candied pecans.
5. Prepare candied pecans at 300F. Whip egg white until frothy, then blend with sugar, salt, pumpkin pie spice, and optional cayenne. Thoroughly coat pecan halves in mixture. Spread on parchment-lined baking sheet and roast for 25-30 minutes, rotating midway. Cool completely before garnishing salad.

Notes

• Massage kale thoroughly to break down tough fibers, making it more tender and easier to digest while enhancing flavor absorption from the dressing.
• Customize salad by swapping bacon with plant-based bacon alternatives for vegetarian diets or using turkey bacon for a leaner protein option.
• Prepare candied pecans in advance and store in an airtight container for up to a week, ensuring crispy texture and convenient meal prep.
• Balance sweet and savory flavors by adjusting honey quantity in dressing or using maple syrup for a deeper, more complex taste profile.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 333
• Sugar: 18 g
• Sodium: 282 mg
• Fat: 26 g
• Saturated Fat: 4 g
• Unsaturated Fat: 22 g
• Trans Fat: 0 g
• Carbohydrates: 19 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 10 mg