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Fresh Harvest Kale Salad with Apples and Pecans

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This fresh harvest kale salad with apples and candied pecans is a game-changer for kale skeptics. Tender massaged kale, crisp apples, crunchy candied pecans, and shaved Parmesan come together with a tangy maple vinaigrette for a salad that’s perfect for meal prep and holiday tables alike.

Ingredients

Scale
  • 1 large bunch curly kale (about 8–10 ounces), stems removed and leaves thinly sliced
  • 2 medium Honeycrisp apples, thinly sliced or chopped into bite-sized pieces
  • 1 cup candied pecans (recipe below, or use store-bought)
  • 1/2 cup shaved Parmesan cheese
  • 1/3 cup dried cranberries (optional)
  • 1/4 cup thinly sliced red onion
  • 1 cup pecan halves (raw)
  • 3 tablespoons maple syrup
  • 1 tablespoon brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small shallot, finely minced
  • Salt and black pepper to taste

Instructions

  1. Make the candied pecans first. Heat a small skillet over medium heat. Add the pecan halves and toast them for 2-3 minutes, stirring constantly, until fragrant. Add the maple syrup, brown sugar, cinnamon, salt, and cayenne. Stir continuously for 3-4 minutes until the mixture thickens and coats the pecans evenly. Spread the pecans on a parchment-lined baking sheet in a single layer. Let them cool completely.
  2. Prepare the kale. Wash and thoroughly dry the kale. Remove the tough stems, stack the leaves, roll them up, and slice into thin ribbons (about 1/4 inch wide).
  3. Massage the kale. Place the sliced kale in a large bowl. Drizzle with about 1 tablespoon of olive oil and a pinch of salt. Using your hands, massage the kale for 2-3 minutes until it turns darker green and becomes softer.
  4. Make the dressing. Whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, and minced shallot in a small bowl. Season with salt and pepper. Alternatively, add everything to a mason jar, screw on the lid, and shake vigorously.
  5. Assemble the salad. Pour the dressing over the massaged kale. Toss well with your hands or tongs, making sure every leaf gets coated. Let it sit for 5-10 minutes if you have time. Add the sliced apples, candied pecans, shaved Parmesan, dried cranberries (if using), and sliced red onion. Toss gently to combine.
  6. Finish and serve. Taste and adjust seasoning with more salt or pepper if needed. Transfer to a serving platter or divide among plates. Top with a few extra candied pecans and a sprinkle of Parmesan for presentation. Serve immediately, or refrigerate for up to 24 hours.

Notes

Massaging the kale is essential for tenderness. Watch the candied pecans closely as they burn quickly. Cut apples right before serving to prevent browning. The salad can be made ahead but keep apples and pecans separate until serving. For a dairy-free version, omit Parmesan or use a vegan alternative.

Nutrition

Keywords: kale salad, harvest salad, apple pecan salad, candied pecans, maple vinaigrette, healthy salad, meal prep salad, fall salad

Find it online: https://clunkcook.com/fresh-harvest-kale-salad-with-apples-and-pecans/