Fall Harvest Kale And Apple Salad With Pecans
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 large bunch of Lacinato (Dino) or curly kale, stems removed and finely chopped
- 2 medium Honeycrisp or Gala apples, thinly sliced
- 1/2 cup pecan halves
- 1/3 cup dried cranberries
- 1/4 cup crumbled feta or goat cheese
- 1/4 cup thinly sliced red onion
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Massage the Kale: Place the chopped kale in a large mixing bowl. Drizzle with a teaspoon of olive oil and a pinch of salt. Using your hands, firmly massage the kale leaves for about 2 to 3 minutes. You will notice the leaves becoming darker, softer, and much more tender. This step is crucial for removing the bitterness and tough texture of raw kale.
- Toast the Pecans: Place the pecans in a small dry skillet over medium heat. Toast them for 3 to 5 minutes, tossing frequently, until they are fragrant and slightly browned. Remove them from the heat immediately and let them cool before roughly chopping them. Toasting brings out the natural oils and deepens the flavor of the nuts.
- Whisk the Dressing: In a small bowl or a mason jar, combine the remaining olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Whisk or shake vigorously until the dressing is emulsified and smooth. Taste and adjust the sweetness or acidity to your preference.
- Prepare the Fruit and Vegetables: Core and slice your apples into thin wedges or matchsticks. If you are not serving the salad immediately, you can toss the apple slices in a little lemon juice to prevent browning. Thinly slice the red onion to ensure it provides a subtle bite rather than overwhelming the other flavors.
- Assemble and Toss: Add the sliced apples, red onion, dried cranberries, and toasted pecans to the bowl with the massaged kale. Pour the dressing over the salad and toss well to ensure everything is evenly coated. Top with the crumbled feta or goat cheese just before serving to keep the cheese from smearing.