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Apple Cranberry Pecan Salad Recipe

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★★★★★

4.9 from 122 reviews

This Apple Cranberry Pecan Salad combines crisp kale with sweet and tart flavors from apples and dried cranberries, complemented by tangy feta cheese and crunchy candied pecans. The salad is dressed in a zesty Dijon mustard and apple cider vinegar vinaigrette with a hint of honey and shallots, while crispy bacon adds a savory depth. The candied pecans are coated in a sweet-spiced mixture, balancing the fresh ingredients perfectly for a vibrant, satisfying salad.

Ingredients

Scale

Salad:

  • 3 slices bacon, diced
  • ¼ cup apple cider vinegar
  • 1 medium shallot, diced
  • 1 tablespoon Dijon mustard
  • ⅓ 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
  • ½ cup sliced celery
  • ½ cup dried sweetened cranberries
  • ½ cup crumbled feta cheese

Candied Pecans:

  • 1 large egg white
  • ⅓ cup sugar
  • ¾ teaspoon kosher salt
  • ½ teaspoon pumpkin pie spice
  • ⅛ teaspoon cayenne pepper (optional)
  • 2 cups pecan halves

Instructions

  1. Cook the bacon: In a skillet over medium heat, cook the diced bacon until crispy. Once done, remove with a slotted spoon and drain on paper towels. Set aside.
  2. Make the dressing: In a bowl, whisk together apple cider vinegar, diced shallot, Dijon mustard, honey, and extra virgin olive oil. Season the dressing with kosher salt and freshly ground black pepper to taste. Adjust sweetness or acidity if needed.
  3. Prepare candied pecans: Preheat the oven to 350°F (175°C). In a large mixing bowl, whisk the egg white until foamy. Add sugar, kosher salt, pumpkin pie spice, and cayenne pepper if using, then stir to combine. Add pecan halves and toss thoroughly to coat evenly.
  4. Bake candied pecans: Spread the coated pecans in a single layer on a parchment-lined baking sheet. Bake for 15-20 minutes, stirring halfway through, until pecans are crisp and golden. Remove and let cool completely.
  5. Assemble the salad: In a large bowl, toss shredded kale with the prepared dressing until evenly coated. Add diced apple, sliced celery, dried cranberries, crumbled feta cheese, cooked bacon, and cooled candied pecans. Gently toss everything together to combine all flavors.
  6. Serve: Transfer the salad to a serving dish or plates and enjoy immediately for the best texture and flavor.

Notes

  • Remove tough kale stems before shredding to ensure tender leafy texture.
  • Candied pecans can be made ahead and stored in an airtight container for up to one week.
  • Use sweetened dried cranberries to balance the salad’s acidity and complement the tangy feta.
  • For a spicier kick, increase the cayenne pepper in the candied pecans or add crushed red pepper flakes to the dressing.
  • Bacon can be omitted or replaced with a vegetarian alternative to make a vegetarian version of the salad.

Keywords: Apple Cranberry Pecan Salad, Kale salad, Candied pecans, Fall salad, Healthy salad, Bacon salad, Autumn recipe

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