Apple and Kale Salad with Candied Pecans
This Kale and Apple Salad with Candied Pecans is the perfect hearty salad to accompany any fall or winter meal. It topped with a homemade maple and apple cider vinaigrette and full of flavor and texture!
Ingredients
- 1 bunch Tuscan kale
- 1 tablespoon extra virgin olive oil
- 1 Honeycrisp apple – sliced
- ⅓ cup feta omit for dairy-free
Candied Pecans
- 1/2 cup whole pecans
- 1 tablespoon maple syrup
- 1 t tablespoon butter swap for plant-based butter if dairy-free
Apple Cider Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 tsp dijon mustard
- 1 clove of garlic minced
- 1 tablespoon shallot finely diced
- Pinch of salt and pepper
Instructions
- First make the candied pecans. In a small skillet, add the butter and maple syrup and melt over medium heat. Once the mixture is bubbly, add in the pecans and mix to even coat. Let it heat for 2-3 minutes to make the pecans nice and toasty. Add to a small bowl and set aside.
- De-stem the kale and chop it into small pieces. Add the kale to a large bowl and then drizzle with 1 tablespoon olive oil. Massage the oil into the kale by rubbing the oil onto it in a kneading motion.
- Roughly chop the pecans into bite-sized pieces and add to the kale. Add in the sliced apples and sprinkle the feta on top.
- Add all ingredients for the vinaigrette in a small bowl and whisk to combine and emulsify. You could also add to a small jar with a lid or dressing shakers and then shake vigorously to combine.
- Drizzle vinaigrette on top of the salad and toss everything together.
- Serve and enjoy!
Nutrition
Serving: 1gCalories: 349kcalCarbohydrates: 19gProtein: 4gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 23gCholesterol: 14mgSodium: 154mgFiber: 3gSugar: 13g
Nutrition facts are automatically calculated and are only estimates.
Tried this recipe?Let me know how it was!
