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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Soften kale by gently massaging prepared dressing into shredded leaves for one minute, breaking down tough fibers and enhancing texture.
- 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.
- 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