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Deb’s Kale Salad with Apple, Cranberries and Pecans Recipe

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3.9 from 1 review

A fresh and vibrant kale salad featuring crunchy pecans, crisp radishes, tart Granny Smith apple, sweet dried cranberries, and creamy goat cheese, all tossed in a tangy apple cider vinaigrette. This nutrient-packed salad is perfect for a light lunch or a flavorful side dish.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Salad

  • ½ cup pecan halves
  • 8 ounces kale (Cavolo Nero, Lacinato, Dinosaur or Tuscan kale recommended)
  • 4 to 5 medium radishes
  • ½ cup dried cranberries or dried cherries
  • 1 medium Granny Smith apple
  • 2 ounces soft goat cheese, chilled

Dressing

  • 3 tablespoons olive oil
  • 1 ½ tablespoons apple cider vinegar or white wine vinegar
  • 1 tablespoon smooth Dijon mustard
  • 1 ½ teaspoons honey or maple syrup
  • Salt and freshly ground pepper, to taste

Instructions

  1. Toast Pecans: Preheat your oven to 350°F (175°C). Spread the pecan halves evenly on a baking tray and toast them for 5 to 10 minutes, tossing once or twice to ensure even baking, until they are lightly golden and fragrant. Remove the tray and let the pecans cool.
  2. Prepare Kale: Remove the tough stems from the kale leaves and discard. Chop the leaves into small, bite-sized pieces. Place the kale in a large salad bowl, sprinkle a pinch of salt over it, then massage the leaves with your hands by scrunching handfuls until the kale darkens in color and releases a fragrant aroma.
  3. Slice Radishes: Chop off the root ends of the radishes so they sit flat, then thinly slice them. Add the radish slices to the bowl with the kale.
  4. Add Remaining Ingredients: Coarsely chop the toasted pecans and the dried cranberries and add both to the bowl. Chop the Granny Smith apple into bite-sized pieces and add it as well. Use a fork to crumble the chilled goat cheese over the salad.
  5. Make and Toss Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and freshly ground pepper until combined. Pour the dressing over the salad and toss well to coat all ingredients evenly. Serve immediately or for deeper flavor, let the salad marinate for 10 to 20 minutes before serving. Store leftovers covered in the refrigerator for up to 4 days.

Notes

  • Massaging kale softens the leaves and reduces bitterness, improving texture and flavor.
  • To toast pecans evenly, stir them occasionally while baking.
  • Use Cavolo Nero or Lacinato kale for a milder and less bitter taste if available.
  • Letting the salad marinate before serving enhances the flavors.
  • This salad stores well for several days, making it great for meal prep.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/debs-kale-salad-with-apple-cranberries-and-pecans-recipe/