Print

Apple Cranberry Pecan Salad Recipe

Print Recipe

★★★★★

4.4 from 68 reviews

A vibrant and delicious Apple Cranberry Pecan Salad featuring crispy bacon, massaged kale, sweet apples, tart cranberries, creamy feta, and homemade candied pecans for a perfect balance of flavors and textures. This salad is dressed with a tangy Dijon and apple cider vinegar vinaigrette, making it a delightful, hearty side or light main dish.

Ingredients

Scale

Salad 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 (to taste)
  • 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

Candied Pecans

  • 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

  1. Cook Bacon: Heat a large cast iron skillet over medium-high heat. Add diced bacon and cook until brown and crispy, approximately 6-8 minutes. Drain excess fat and transfer bacon to a paper towel-lined plate to remove excess grease.
  2. Prepare Dressing and Kale: In a large bowl, whisk together apple cider vinegar, diced shallot, and Dijon mustard; let this mixture stand for 5 minutes to meld flavors. Then whisk in extra virgin olive oil and honey. Season with kosher salt and freshly ground black pepper to taste. Add the shredded kale and massage it with your hands for about 1 minute to soften the leaves and enhance flavor absorption.
  3. Combine Salad Ingredients: Top the massaged kale with cooked bacon, diced apple, sliced celery, dried cranberries, and crumbled feta cheese. Gently toss everything together to evenly combine the ingredients.
  4. Prepare to Candy Pecans: Preheat your oven to 300 degrees Fahrenheit and line a baking sheet with parchment paper.
  5. Mix Egg White Mixture: In a medium bowl, whisk the egg white until frothy, approximately 1-2 minutes. Then whisk in sugar, kosher salt, pumpkin pie spice, and cayenne pepper (if using) until well combined.
  6. Coat Pecans: Stir the pecan halves into the egg white mixture, ensuring each pecan is evenly coated with the sugary spice mixture.
  7. Bake Pecans: Spread the coated pecans in an even layer on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, stirring halfway through to ensure even cooking. Remove from oven and let cool completely to allow the coating to harden and become crunchy.
  8. Assemble Salad with Candied Pecans: Once pecans are cooled, sprinkle them over the salad. Gently toss once more if desired, then serve immediately for best texture.

Notes

  • Massaging kale softens its tough fibers and reduces bitterness, making it more enjoyable to eat raw.
  • You can substitute pecans for walnuts or almonds if preferred.
  • The cayenne pepper in the candied pecans is optional but adds a nice subtle heat that complements the sweetness.
  • For a vegetarian version, omit the bacon or replace with crispy tempeh or smoked tofu.
  • Store any leftover candied pecans in an airtight container at room temperature for up to a week.

Keywords: kale salad, apple salad, cranberry salad, pecan salad, candied pecans, bacon salad, fall salad, healthy salad, side dish

Find it online: https://nataliereeve.com/apple-cranberry-pecan-salad-recipe/