Introduction

This Apple Cranberry Pecan Salad is a vibrant mix of sweet, savory, and tangy flavors, perfect for a refreshing lunch or a light dinner. Crispy bacon, fresh kale, crunchy candied pecans, and a zesty dressing come together to create a delightful dish that’s as nutritious as it is delicious.

A large white plate sits on a white marbled surface, holding a fresh kale salad arranged in neat sections over a bed of dark green kale leaves. Starting from the top left and moving clockwise, there are crunchy candied pecans with a brown, rough texture, bright green chopped celery pieces, crispy reddish-brown bacon bits, deep red dried cranberries, and crumbly white goat cheese. In the center, there are crisp red and yellow apple chunks. The ingredients are sprinkled lightly with black pepper. Around the plate, two small green glasses of water, a white bowl with extra candied pecans, and silver forks and knives are placed. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 slices bacon (diced)
1/4 cup apple cider vinegar
1 medium shallot (diced)
1 tablespoon Dijon mustard
1/3 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)
1/2 cup sliced celery
1/2 cup dried sweetened cranberries
1/2 cup crumbled feta cheese
1 large egg white
1/3 cup sugar
3/4 teaspoon kosher salt
1/2 teaspoon pumpkin pie spice
1/8 teaspoon cayenne pepper (optional)
2 cups pecan halves

Instructions

Step 1: Heat a large cast iron skillet over medium-high heat. Add the diced bacon and cook until brown and crispy, about 6-8 minutes. Drain the excess fat and transfer the bacon to a paper towel-lined plate.
Step 2: In a large bowl, whisk together the apple cider vinegar, diced shallot, and Dijon mustard. Let the mixture stand for 5 minutes to mellow the flavors.
Step 3: Whisk in the olive oil and honey. Season with kosher salt and freshly ground black pepper to taste. Add the shredded kale and massage it gently for about 1 minute to soften.
Step 4: Add the cooked bacon, diced apple, sliced celery, dried cranberries, and crumbled feta cheese to the kale mixture. Gently toss to combine all ingredients evenly.
Step 5: Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
Step 6: In a medium bowl, whisk the egg white until frothy (about 1-2 minutes). Whisk in sugar, kosher salt, pumpkin pie spice, and cayenne pepper, if using.
Step 7: Stir the pecan halves into the egg white mixture until well coated.
Step 8: Spread the coated pecans evenly on the prepared baking sheet. Bake for 25-30 minutes, stirring halfway through for even cooking. Let the pecans cool completely before using.
Step 9: Top the salad with the cooled candied pecans just before serving to keep their crunch.

Tips & Variations

Use a tart apple like Granny Smith to add a refreshing contrast to the sweet cranberries and honey.
Substitute kale with spinach or mixed greens for a lighter texture.
Omit the cayenne pepper for a milder flavor in the candied pecans.
For a vegetarian version, skip the bacon and add toasted walnuts or almonds.

Storage

Store leftover salad and candied pecans separately in airtight containers in the refrigerator for up to 2 days. To reheat the pecans, warm them in a low oven for a few minutes to restore crunch. Toss the salad fresh before serving to maintain texture.

How to Serve

The image shows two white bowls filled with a fresh kale salad on a white marbled surface. Each bowl has a base layer of dark green, curly kale leaves topped with small chunks of red apple, light green celery pieces, crumbled white cheese, dark red dried cranberries, and brown candied nuts sprinkled throughout. There are also bits of crispy bacon adding a reddish-brown contrast. Around the bowls are a small white bowl with extra candied nuts, two green glasses with a light yellow drink, silver forks, and a wine bottle with a cork lying on the marble surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare the dressing and candied pecans ahead of time. Keep the salad components separate and assemble just before serving to prevent wilting.

What can I use instead of Dijon mustard?

If you don’t have Dijon mustard, you can use yellow mustard or a teaspoon of whole-grain mustard for a similar tangy flavor.