Apple Cranberry Pecan Salad with Candied Pecans Recipe

If you’re on the hunt for a salad that’s bursting with flavor, texture, and a bit of that cozy fall vibe, you’ve got to try this Apple Cranberry Pecan Salad with Candied Pecans Recipe. It’s one of those dishes that feels fresh and bright but also has that perfect sweet and savory balance, thanks to the crisp apples, tangy cranberries, and rich, candied pecans. Honestly, it’s become a go-to for me when I want something that’s both healthy and a little indulgent.

I first made this salad for a family gathering, thinking it would be a nice side, and it completely stole the show! The Apple Cranberry Pecan Salad with Candied Pecans Recipe works wonderfully for holiday dinners, casual lunches, or even as a satisfying light dinner on its own. You’ll love how the kale adds a hearty base, while the bacon and feta bring that savory depth. Let’s walk through exactly how you can make this happen in your kitchen.

Ingredients You’ll Need

Every ingredient in this salad has a role—from the tangy vinegar to the crunchy pecans—and together they create a harmony of flavors and textures that’s hard to beat. When shopping, aim for fresh apples (I like Honeycrisp for their sweetness), and don’t skip on quality olive oil—it really makes a difference in the dressing.

• Bacon: Adds a smoky, salty crunch that makes this salad feel hearty and satisfying.
• Apple cider vinegar: Provides a bright acidity that wakes up the flavors without overpowering.
• Shallot: Offers a mild onion flavor that’s perfect for dressings—more subtle than regular onions.
• Dijon mustard: Helps emulsify the dressing and adds a touch of sharpness.
• Extra virgin olive oil: The base of the dressing—choose a fruity one for the best result.
• Honey: Balances the tanginess with just the right touch of sweetness.
• Kale (large bunch): The main “green” in the salad. I like to use curly or Tuscan kale for texture.
• Apple (medium): Adds sweetness and crunch; I prefer to leave the skin on for color and nutrients.
• Celery (sliced): Gives another layer of crunch and a fresh, slightly bitter note to balance the sweetness.
• Dried sweetened cranberries: Bring bursts of sweet-tartness and pretty color.
• Crumbled feta cheese: Adds a creamy, salty contrast that complements the other ingredients perfectly.
• Egg white (for candied pecans): Helps sugar stick to the pecans for that irresistible glaze.
• Sugar: For coating the pecans and giving a sweet crunch.
• Kosher salt: Enhances all the flavors throughout the salad and candied nuts.
• Pumpkin pie spice: Adds a warm, cozy hint of spice that pairs perfectly with fall flavors.
• Cayenne pepper (optional): If you want a little heat in your candied pecans, this is your secret weapon.
• Pecan halves: The star nut—rich, buttery, and perfect for candied coating.

Variations

What I love about this Apple Cranberry Pecan Salad with Candied Pecans Recipe is how easy it is to tweak to match your taste or dietary needs. Feel free to swap, add, or skip ingredients based on what you have or what you’re craving!

• Variation: I’ve made this salad vegan before by skipping the bacon and feta and tossing in some smoky roasted chickpeas instead. It’s just as delicious and perfect if you’re avoiding dairy or meat.
• Seasonal Substitute: In winter, I sometimes swap out celery for shaved Brussels sprouts for an earthier crunch.
• Nut-Free: If pecans aren’t your thing, toasted pumpkin seeds also work well in the salad and candied format.

How to Make Apple Cranberry Pecan Salad with Candied Pecans Recipe

Step 1: Crisp and Candy the Pecans

Start by preheating your oven to 300°F (150°C). In a large bowl, whisk the egg white until frothy, then add sugar, kosher salt, pumpkin pie spice, and cayenne pepper if you like a little kick. Toss the pecan halves in this mixture until they’re evenly coated. Spread them out on a parchment-lined baking sheet and bake for about 20 minutes, stirring halfway through. Keep a close eye so they don’t burn—the pecans should be shiny and crisp with a beautiful golden glaze when done.

Step 2: Cook the Bacon and Prepare the Dressing

While the pecans bake, dice your bacon and cook it in a skillet over medium heat until crispy. Remove and drain on paper towels. In the same pan, pour in apple cider vinegar, stir in the diced shallot, Dijon mustard, and honey. Let this mixture reduce slightly for about 2 minutes, then remove from heat and slowly whisk in olive oil to create a smooth dressing. Season with kosher salt and freshly ground black pepper to taste.

Step 3: Prep the Salad Ingredients

While the dressing cools, wash and remove the kale stems, then shred the leaves into bite-sized pieces. Dice the apple with skin on for extra texture, slice the celery thinly, and get your dried cranberries and crumbled feta ready. Using your hands, squeeze and massage the kale with a pinch of salt for a couple of minutes to soften it—it makes the salad so much more tender and easier to enjoy.

Step 4: Assemble Your Salad

In a large bowl, toss together the massaged kale, apple, celery, cranberries, feta, and bacon. Drizzle the dressing over and give everything a good, gentle toss so each bite is coated. Finally, sprinkle your freshly candied pecans on top for that sweet crunch that brings it all together.

How to Serve Apple Cranberry Pecan Salad with Candied Pecans Recipe

Garnishes

I like to keep garnishes simple—if you want to kick it up a notch, adding a few extra whole candied pecans on top really impresses guests. A sprinkle of freshly cracked black pepper or a few fresh herb leaves like parsley or mint gives a lovely burst of freshness too.

Side Dishes

This salad holds its own but pairs beautifully with roasted chicken or turkey, making it a stellar choice for holiday spreads. It also works well alongside a bowl of soup or crusty bread for a hearty lunch.

Creative Ways to Present

For special occasions, I like to serve the salad in individual mason jars or clear glass bowls layered so the colors pop. It makes the presentation festive and fun, plus it’s easy for guests to grab their own portions. You could also create a salad platter, arranging ingredients artistically before tossing, which makes a beautiful centerpiece.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salad and candied pecans separately for best results. Keep the salad in an airtight container in the fridge for up to 2 days. Toss the salad again before serving to redistribute the dressing.

Freezing

I don’t recommend freezing this salad since the fresh kale and apples won’t hold their texture well. The candied pecans, however, freeze okay if stored in an airtight container and can be thawed at room temperature before using.

Reheating

This is really best enjoyed fresh, but if you want to warm it, I suggest reheating just the bacon or adding the salad to a warm dish last minute. Reheating the kale salad itself can make it limp, and the apples lose their crunch, so fresh is always best here.

FAQs

Final Thoughts

This Apple Cranberry Pecan Salad with Candied Pecans Recipe quickly became one of my favorite go-to dishes, especially when I want to impress without stress. It feels special but comes together fairly easily with fresh, wholesome ingredients you can find at any market. I think you’ll enjoy the blend of crunchy, sweet, salty, and tangy all in one bite—it’s like a hug on a plate. Give it a try and watch everyone keep coming back for more!

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