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