I’m so excited to share this Apple Cranberry Pecan Salad with Candied Pecans Recipe with you! It’s one of those salads that feels like a special occasion but comes together pretty quickly, making it perfect for weekday lunches or even a festive dinner side. There’s just something magical about combining crisp apples, sweet dried cranberries, and crunchy pecans dressed in a tangy vinaigrette that keeps me coming back for more.

What makes this Apple Cranberry Pecan Salad with Candied Pecans Recipe really stand out is that balance of textures and flavors—from the savory bacon and the peppery kale to the hints of spice in the candied pecans. I love whipping this salad up when I want something fresh and vibrant but still hearty enough to satisfy. You’ll find it’s surprisingly simple and impressive, especially if you want to add a splash of color and crunch to your meals!

Ingredients You’ll Need

These ingredients come together like a well-orchestrated team: fresh kale for the base, crisp apples, sweet cranberries, and then those irresistible candied pecans with a hint of warmth from spices. When you shop, look for fresh, firm apples and good-quality pecans to really make this salad sing.

Bacon: Adds a smoky, salty depth that balances the sweetness perfectly.
Apple cider vinegar: Gives a bright, tangy zing to the dressing.
Shallot: Mild and slightly sweet, great for a subtle onion flavor.
Dijon mustard: Helps emulsify the dressing and adds a touch of sharpness.
Extra virgin olive oil: The smooth, fruity base for the dressing.
Honey: Sweetens the dressing and pairs beautifully with the tartness of the vinegar.
Kale: The hearty, nutrient-packed green that holds up well to the dressing.
Apple: Crisp texture and natural sweetness, a must-have for contrast.
Celery: Adds a fresh crunch that brightens the salad.
Dried sweetened cranberries: Burst of sweetness and chewy texture.
Feta cheese: Provides a creamy, tangy richness.
Egg white (for candied pecans): Helps the sugar stick to the pecans for that perfect candy coating.
Sugar: Used to make the pecans irresistibly sweet and crunchy.
Kosher salt: Enhances all the flavors and balances sweetness.
Pumpkin pie spice: Adds a cozy, warm note for the candied pecans.
Cayenne pepper (optional): Just a pinch for a subtle kick in the pecans, if you enjoy a little heat.
Pecan halves: The star of the candied topping, giving you that satisfying crunch.

Variations

One of the best things about this Apple Cranberry Pecan Salad with Candied Pecans Recipe is how adaptable it is. I often tweak it depending on what’s in my fridge or the season. Don’t be afraid to make it your own!

Variation: I sometimes swap kale for spinach when I want a tender leaf, especially in warmer months—it changes the texture but keeps that green goodness alive.
Variation: For a vegan twist, skip the bacon and feta, or use plant-based bacon and vegan cheese alternatives. The candied pecans still add plenty of indulgence!
Variation: Roast the pecans with a different spice mix like cinnamon and nutmeg for a subtle seasonal spin during the holidays.
Variation: Add grilled chicken or turkey bacon if you want this salad to be a full meal powerhouse.

How to Make Apple Cranberry Pecan Salad with Candied Pecans Recipe

Step 1: Prep the candied pecans

Start by whisking the egg white until it’s frothy but not stiff. Toss the pecans into the egg white to coat them evenly. Then mix sugar, salt, pumpkin pie spice, and optional cayenne—sprinkle this mixture over the pecans and stir until they’re fully coated. Spread them out on a baking sheet lined with parchment and bake around 300°F (150°C) for 20-25 minutes, stirring halfway. Watch them closely at the end—the sugar caramelizes quickly and you want them golden, not burnt.

Step 2: Cook the bacon and make dressing

While the pecans bake, cook diced bacon in a skillet until crisp. Drain on paper towels and reserve a tablespoon of the bacon fat for the dressing if you like that extra smoky flavor. In a bowl, whisk together apple cider vinegar, diced shallot, Dijon mustard, honey, and olive oil (and bacon fat if using). Season with salt and black pepper. This dressing is tangy and lightly sweet—a perfect foil to the robust kale and pecans.

Step 3: Prepare the salad base

Remove kale leaves from stems and shred or chop into bite-sized pieces. Wash and dry well, then toss with a pinch of salt and massage the leaves gently for a minute or two — this softens the kale, making it less tough and more enjoyable to eat raw. Add diced apple, sliced celery, dried cranberries, and crumbled feta cheese to the kale bowl.

Step 4: Toss and serve

Drizzle the dressing over the salad and toss everything together until well coated. Top with the crispy bacon and the cooled candied pecans right before serving so they stay crunchy. Give it a taste and adjust salt or a touch more honey if needed. It’s best enjoyed fresh—the textures and flavors are at their peak then!

How to Serve Apple Cranberry Pecan Salad with Candied Pecans Recipe

The image shows several clear glass bowls and items arranged on a white marbled surface. In the center, there is a large bowl filled with whole pecans, showing their rich brown color and textured surface. Surrounding this are smaller bowls: one with white crumbled cheese, another with crispy cooked bacon pieces in shades of dark brown and reddish tones, a bowl of dark red dried cranberries, a bowl with light green chopped celery, and a bowl with finely diced light purple shallots. There is also a small bowl with a spice mix of brown and white powder. Nearby, an orange bottle of dressing, a single light brown egg, and a red apple with yellow highlights are seen. Large green kale leaves with curly edges occupy the lower part of the image. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love adding a few extra candied pecans on top just for that dazzling crunch. Sometimes I’ll sprinkle a little extra feta or even some shaved Parmesan for a salty twist. Freshly cracked black pepper over the top adds a nice finishing touch too.

Side Dishes

This salad pairs beautifully with roasted chicken or turkey for a comforting meal. It also complements heavier mains like pork tenderloin or a cozy pasta dish when you want something fresh on the side. For a lighter lunch, serve it alongside crusty bread or pita.

Creative Ways to Present

Once, I made this salad for a holiday brunch and presented it in individual glass jars—layered with greens, then the mix-ins, then the dressing on top to keep everything crisp until guests were ready to eat. It was a hit! You can also serve it in a hollowed-out apple bowl for a fun, edible presentation that wows at parties.

Make Ahead and Storage

Storing Leftovers

Keep leftover salad and candied pecans separate when possible—the pecans will lose their crunch if stored with the dressing. I store salad in an airtight container in the fridge for up to 2 days and add pecans just before serving again. The kale holds up well, but the apples might brown a bit, so a squeeze of lemon juice helps keep them fresh-looking.

Freezing

I don’t recommend freezing this salad because the fresh apples, cranberries, and kale won’t thaw well—they tend to get mushy. Your best bet is to freeze leftover candied pecans separately if you want to save time for the next round of salad-making.

Reheating

This salad is best served cold or at room temperature, so reheating isn’t necessary. If you have leftover bacon, warming it slightly in a pan before adding it back to the salad can freshen up the flavors nicely.

FAQs

Can I use other greens instead of kale in the Apple Cranberry Pecan Salad with Candied Pecans Recipe?

Absolutely! While kale is sturdy and hearty, you can swap in spinach, arugula, or mixed greens depending on your preference. Just keep in mind that more delicate greens might get soggy faster if dressed too early.
How long do the candied pecans last?

If stored in an airtight container at room temperature, candied pecans keep their crunch for about 1-2 weeks. They’re great for snacking or adding to other salads and desserts too!
Is there a way to make this salad vegan?

Yes! Simply omit the bacon and feta cheese, or use plant-based alternatives you like. The candied pecans stay just as delicious, and the dressing is naturally vegan-friendly.
Can I prepare this salad ahead of time?

You can prep most of the ingredients ahead, like washing and chopping kale and apples, but it’s best to toss the salad and add the candied pecans right before serving to keep everything fresh and crunchy.

Final Thoughts

This Apple Cranberry Pecan Salad with Candied Pecans Recipe has quickly become one of my go-to dishes whenever I crave something fresh but with a little bit of indulgence. The balance of flavors and that addictive crunch of the candied pecans never fails to impress. I hope you give this recipe a try and find just as much joy in making and sharing it as I do—it really feels like a hug in salad form!

Apple Cranberry Pecan Salad with Candied Pecans Recipe

★★★★★ 4.4 from 118 reviews

Author: Isabella
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Salad
Method: Baking and Stovetop
Cuisine: American

Print Recipe

Description

This Apple Cranberry Pecan Salad is a vibrant mix of crisp kale, sweet apples, tangy cranberries, and crunchy candied pecans, dressed with a flavorful bacon vinaigrette. The candied pecans add a delightful sweet-spicy crunch, complementing the creamy feta and savory bacon for a perfectly balanced, nutrient-packed salad.

Ingredients

Scale

For the 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

For the 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

Prepare Candied Pecans: In a mixing bowl, whisk the egg white until frothy. Add sugar, kosher salt, pumpkin pie spice, and cayenne pepper (if using), and mix until combined. Toss the pecan halves in the egg white mixture until well coated. Spread the pecans evenly on a parchment-lined baking sheet.
Bake Pecans: Preheat oven to 300°F (150°C). Bake the coated pecans for 20-25 minutes, stirring gently halfway through to ensure even cooking. Remove from oven and allow to cool completely; they will harden as they cool.
Cook Bacon: While the pecans bake, place diced bacon in a cold skillet over medium heat. Cook until crisp, stirring occasionally, about 6-8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate to drain. Reserve 2 tablespoons of bacon drippings in the skillet for the dressing.
Make Dressing: To the skillet with bacon drippings, add diced shallot and sauté over medium heat until translucent, about 2 minutes. Remove from heat and whisk in apple cider vinegar, Dijon mustard, honey, and olive oil until emulsified. Season with kosher salt and black pepper to taste.
Assemble Salad: In a large salad bowl, add shredded kale and pour the warm dressing over it. Massage the dressing into the kale with your hands or tongs for 1-2 minutes to soften the leaves.
Add Salad Ingredients: Add diced apple, sliced celery, dried cranberries, crumbled feta cheese, cooked bacon, and cooled candied pecans to the dressed kale. Toss gently to combine all ingredients evenly.
Serve: Plate the salad immediately for the best texture and flavor, or refrigerate for up to 1 hour before serving to let flavors meld.

Notes

If you prefer a nut-free option, omit candied pecans or substitute with roasted seeds like pumpkin or sunflower seeds.
Massage the kale well with the dressing to soften its texture, which improves palate experience.
To make the salad vegan, omit bacon and feta, and substitute honey with maple syrup.
Store any leftover candied pecans in an airtight container at room temperature for up to 1 week.
This salad is best enjoyed fresh but can be prepped a few hours in advance for flavors to meld.

Keywords: Apple Cranberry Pecan Salad, Kale Salad, Candied Pecans, Bacon Vinaigrette, Fall Salad, Healthy Salad