Deb's Kale Salad with Apple, Cranberries and Pecans
Ingredients
- ½ cpecan halves
- 8 ozkale
i used regular curly green kale, but deb recommends cavolo nero or lacinato, dinosaur or tuscan kale
- 4 mediumradishes
- ½ cdried cranberries or dried cherries
- 1 mediumgranny smith apple
- 2 ozsoft goat cheese
chilled
- 3 tbspolive oil
- 1 ½ tbspapple cider vinegar or white wine vinegar
- 1 tbspsmooth dijon mustard
- 1 ½ tsphoney or maple syrup
- to tastesalt and freshly ground pepper
Directions
- 1
Preheat the oven to 350 degrees and spread the pecans on a baking tray. Toast them until lightly golden and fragrant, about 5 to 10 minutes, tossing them once or twice to make sure they bake evenly. Remove the tray from the oven and set them aside to cool.
- 2
Pull the kale leaves off from the tough stems and discard the stems. Use a chef’s knife to chop the kale into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a pinch of salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time until the leaves are darker in color and fragrant.
- 3
Thinly slice the radishes (this is easier to do if you first chop off the root end so you can place the base of the radish flat against your cutting board). Add them to the bowl.
- 4
Coarsely chop the pecans and cranberries and add them to the bowl. Chop the apple into small, bite-sized pieces and add it to the bowl as well. Crumble the goat cheese over the top.
- 5
In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate for 10 to 20 minutes beforehand. This salad keeps well in the refrigerator, covered, for up to 4 days.
Deb's Kale Salad with Apple, Cranberries and Pecans
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Based on 147 ratings
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About this Recipe
Tired of lackluster salads that wilt before you even sit down? Deb's Kale Salad with Apple, Cranberries and Pecans is here to change that, offering a vibrant and hearty dish that's both vegetarian and gluten-free.
Why This Recipe Works
This salad isn't just a side; it's a celebration of textures and bold flavors. The genius lies in pairing robust kale with crisp Granny Smith apple slices, chewy dried cranberries, and crunchy toasted pecans. Everything is brought together by a zesty honey mustard dressing and creamy goat cheese, creating a perfectly balanced bite that truly feels special enough for any occasion, from a weeknight meal to a festive gathering.
What to Expect
Prepare for a salad that offers a satisfying crunch with every forkful, from the fresh radishes to the tart apple. The kale, whether you choose curly green or the more tender lacinato variety, provides a sturdy base that stands up beautifully to the tangy-sweet dressing. You'll experience a delightful interplay of savory notes from the goat cheese, bright acidity from the dressing, and bursts of sweetness from the cranberries, all complemented by the earthy pecans. It's a remarkably refreshing yet deeply satisfying dish that will leave you feeling energized.
Customization & Variations
You have flexibility to tailor this salad to your pantry and preferences. While curly green kale works wonderfully, Deb's recommendation of cavolo nero or lacinato kale can offer a slightly different texture. Feel free to swap the dried cranberries for dried cherries for a darker, richer fruit note. If you're out of honey, maple syrup is an excellent alternative in the dressing, and white wine vinegar can step in if you don't have apple cider vinegar. If pecans aren't on hand, toasted walnuts would provide a similar crunch.
Serving & Context
This robust kale salad is versatile enough to shine as a vibrant main course for a light lunch or dinner, or to serve as an impressive side dish for a holiday spread. Its appealing colors and textures make it a wonderful addition to any table.