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Best Harvest Kale Salad with Apples, Cranberries & Pecans

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A hearty and flavorful kale salad with crisp apples, tart dried cranberries, and candied pecans, all tossed in a maple-Dijon vinaigrette. This make-ahead friendly dish is perfect for entertaining and converts even the biggest kale skeptics.

Ingredients

Scale
  • 1 cup pecan halves (raw, unsalted)
  • 2 tablespoons maple syrup (pure)
  • 1 tablespoon brown sugar, packed
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper (optional)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small shallot, finely minced (about 1 tablespoon)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 large bunch curly kale (about 8–10 ounces), stems removed and leaves chopped into bite-sized pieces
  • 1 tablespoon olive oil (for massaging the kale)
  • 1/4 teaspoon salt (for massaging)
  • 1 large Honeycrisp apple (or Fuji or Gala), cored and thinly sliced or chopped into matchsticks
  • 1/2 cup dried cranberries (unsweetened or reduced sugar)
  • 1/3 cup crumbled feta cheese (optional)
  • 1/4 cup shaved Parmesan (optional)

Instructions

  1. Make the candied pecans: Heat a small skillet over medium heat. Add pecan halves and toast for 2-3 minutes, stirring frequently, until fragrant. Add maple syrup, brown sugar, cinnamon, salt, and cayenne (if using). Stir constantly for about 2 minutes until sugar melts and coats pecans. Spread onto parchment-lined baking sheet in a single layer. Let cool completely (about 20 minutes). Break apart any clumps.
  2. Make the dressing: In a small bowl or jar, combine olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced shallot, salt, and pepper. Whisk until emulsified or shake jar vigorously for 30 seconds. Taste and adjust seasoning. Set aside.
  3. Prepare the kale: Wash and dry kale thoroughly. Remove tough stems, stack leaves, roll up, and slice into thin ribbons about 1/2-inch wide. Place in a large mixing bowl.
  4. Massage the kale: Drizzle kale with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt. Using clean hands, squeeze, rub, and scrunch the leaves for 2-3 minutes until softened and darkened. Taste a piece—it should be tender, not tough.
  5. Assemble the salad: Pour about half the dressing over the massaged kale and toss well. Add sliced apples, dried cranberries, and crumbled feta or shaved Parmesan (if using). Toss gently. Add cooled candied pecans and toss once more. Drizzle remaining dressing if needed.
  6. Rest and serve: Let salad sit for at least 10 minutes before serving. For make-ahead, refrigerate for up to 4 hours, but hold back pecans and add just before serving.

Notes

Don’t skip massaging the kale—it’s essential for tenderness. Watch pecans carefully as sugar burns quickly. For make-ahead, keep pecans separate and add just before serving. Double the dressing for extra or leftovers. Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Keywords: kale salad, harvest salad, apple cranberry pecan salad, maple dijon vinaigrette, holiday salad, make-ahead salad

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