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Best Harvest Kale Salad with Apples and Candied Pecans

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This harvest kale salad with apples and candied pecans is a crowd-pleaser that converts kale skeptics. Massaged kale is tender and flavorful, tossed with crisp apples, dried cranberries, red onion, and a tangy maple-Dijon dressing, then topped with crunchy candied pecans and optional feta cheese.

Ingredients

Scale
  • 1 large bunch curly kale (about 8–10 ounces)
  • 1 large Honeycrisp or Fuji apple
  • 1/2 cup candied pecans
  • 1/3 cup dried cranberries
  • 1/4 cup crumbled feta cheese (optional)
  • 1/4 cup thinly sliced red onion
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup pecan halves (for candied pecans)
  • 2 tablespoons pure maple syrup (for candied pecans)
  • 1 tablespoon brown sugar (for candied pecans)
  • 1/2 teaspoon cinnamon (for candied pecans)
  • 1/4 teaspoon salt (for candied pecans)
  • Pinch of cayenne pepper (optional, for candied pecans)

Instructions

  1. Make the candied pecans: In a small skillet over medium heat, combine pecan halves, maple syrup, brown sugar, cinnamon, salt, and cayenne (if using). Stir constantly for 4-5 minutes until the syrup thickens and pecans are glossy. Spread on parchment paper to cool completely.
  2. Prep the kale: Wash and thoroughly dry the kale. Strip leaves from tough stems, stack leaves, roll tightly, and slice into thin ribbons (about 1/4-inch wide).
  3. Massage the kale: Place chopped kale in a large bowl. Drizzle with about 1 teaspoon olive oil and a pinch of salt. Use hands to squeeze and rub the kale for 2-3 minutes until it softens and turns darker green.
  4. Make the dressing: In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper. Shake or whisk until well combined.
  5. Assemble the salad: Pour half the dressing over the massaged kale and toss well. Let sit 5-10 minutes. Core and slice the apple into thin matchsticks. Add apple, dried cranberries, red onion, and most of the candied pecans. Drizzle with remaining dressing and toss gently.
  6. Finish and serve: Sprinkle crumbled feta (if using) and remaining candied pecans on top. Serve immediately or let rest 15-20 minutes at room temperature for best flavor.

Notes

Massaging the kale is essential for tenderness. For dairy-free, omit feta or use plant-based alternative. For nut-free, replace pecans with roasted pumpkin seeds. Salad can be made ahead: massage kale and make dressing up to a day in advance. Store separately in fridge.

Nutrition

Keywords: kale salad, harvest salad, apple salad, candied pecans, fall salad, Thanksgiving salad, healthy salad, gluten-free, vegetarian

Find it online: https://evabakery.com/best-harvest-kale-salad-with-apples-and-candied-pecans/