Description
This Apple Cranberry Pecan Salad is a vibrant and flavorful dish combining crisp kale, sweet apples, dried cranberries, and tangy feta cheese. It’s topped with irresistible homemade candied pecans for a perfect blend of crunchy, sweet, and savory flavors, enhanced by a zesty Dijon and apple cider vinegar dressing. Ideal for a nutritious lunch or a festive side salad.
Ingredients
Scale
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
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
- Cook the Bacon: In a skillet over medium heat, cook the diced bacon until crispy. Remove the bacon with a slotted spoon and drain on paper towels. Reserve a small amount of bacon fat in the skillet.
- Prepare the Dressing: In a bowl, whisk together apple cider vinegar, diced shallot, Dijon mustard, honey, and olive oil. Season with kosher salt and freshly ground black pepper to taste. Set aside.
- Make Candied Pecans: Preheat the oven to 350°F (175°C). In a large bowl, beat the egg white until frothy. Add sugar, kosher salt, pumpkin pie spice, and cayenne pepper (if using), mixing well. Add pecan halves and toss to evenly coat. Spread pecans on a baking sheet lined with parchment paper and bake for 15-20 minutes, stirring halfway through until pecans are golden and candy-coated. Remove and let cool completely.
- Assemble the Salad: In a large bowl, combine shredded kale, diced apple, sliced celery, dried cranberries, crumbled feta cheese, cooked bacon, and the cooled candied pecans. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Serve: Let the salad sit for about 5 minutes to allow the kale to absorb the dressing slightly. Serve fresh as a nutritious main or side salad.
Notes
- You can substitute kale with other hearty greens like spinach or Swiss chard if preferred.
- For a vegan version, omit bacon and feta, and replace honey with maple syrup.
- To make the salad gluten-free, ensure the mustard and vinegar are certified gluten-free.
- The cayenne pepper in the candied pecans is optional but adds a subtle spicy kick that contrasts nicely with the sweetness.
- Store leftovers separately (salad and dressing) in airtight containers for up to 2 days to keep freshness.
Keywords: Apple Cranberry Pecan Salad, kale salad, candied pecans, bacon salad, fall salad, healthy salad, feta cheese salad, autumn recipe