Apple Cranberry Pecan Salad
Total Time
50 minutes
Prep Time
20 minutes
Cook Time
30 minutes
Rating
4.9 out of 5 stars
(16)
Ingredients
6 servings
- 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
- 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
- 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
How would you rate this recipe?
Preparation
Chef’s notes
Prep ahead of time. Save time by making the dressing up to 1 week in advance, and prepping and dicing the vegetables 1-2 days prior and storing them in airtight containers in the fridge.
Cut in uniform size. Cut all of the salad ingredients in similar size pieces for a consistent bite.
Use extra virgin olive oil. High quality extra virgin olive oil is ideal for salad dressings.
Massage the kale. Massaging the kale softens the leaves, making them more tender and flavorful.
Store the candied pecans. The candied pecans can be made in advance and stored at room temperature or the freezer to extend shelf life even further.