Kale, apple and pecan salad with maple dressing

Kale, apple and pecan salad by Bake Bellissima

I love a good fall salad, and this kale, apple, and pecan salad with maple dressing has it all! This recipe is adapted from Once Upon a Chef, an amazing site full of great recipes and ideas. These kinds of hearty salads, full of colorful ingredients, make me crave vegetables, which I admit is not what I usually crave! (More like cookies, chocolate, brioche… I could go on and on.)

Kale apple and pecan salad by Bake Bellissima

The kale is completely transformed into a much milder green when shredded thinly. I roll the leaves up together neatly, and then slice across. You can slice a few leaves at a time to make it easier.

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Toasting the nuts brings out a richer, more interesting flavor, so delicious when combined with the apple and maple dressing. Make sure you keep an eye so that they do not burn. I toast the nuts in my toaster oven (so much faster!), and as soon as the nuts become fragrant, I know they are ready!

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Apples and cranberries add sweetness to the dish, as well as a delicious maple dressing. In fact, I think the dressing is my favorite part, and I have been using it in so many salads. This recipe is also great as a main if you add grilled chicken or salmon, or even cubed feta or goat cheese. Hope you enjoy this recipe as much as I do!

5.0 from 2 reviews
Kale, apple and pecan salad with maple dressing
 
Author:
Serves: 4-6
Ingredients
  • One bunch kale, stems removed
  • ½ cup dried and sweetened cranberries
  • 1 Royal Gala apple
  • ⅔ cup Pecans
  • ¼ cup white wine vinegar
  • ¼ cup pure maple syrup
  • Salt and pepper to taste
  • ⅓ cup olive oil
Instructions
  1. In a toaster oven, toast the pecans at 350 for about 6-8 minutes, or until the nuts are fragrant. Check often to avoid burning the nuts.
  2. Remove the kale stems, and shred very thinly. Slice the apple thinly and chop the cranberries into smaller pieces.
  3. To prepare the dressing, mix the wine vinegar with the maple syrup, add salt and pepper, and slowly whisk in the olive oil.
  4. Toss the kale, apple slices, pecans and cranberry with the salad dressing and serve.

 

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Comments

  1. Mila Petroff says

    This salad recipe is delicious. You nailed it when you said the secret was to shred the kale thinly. Up to now is been treating kale like lettuce, resulting in a rough, unpleasant texture. The dressing is superb- I would have never thought to put maple syrop in a salad dressing. Thank you for the amazing tips!

  2. Carol says

    I made this salad for a potluck holiday luncheon, and everyone raved about it. I chopped up the apple and the nuts, and used extra cranberries. You definitely have to watch the nuts in the oven. I burned the first batch after just a few minutes. And even though the dressing seems like a large amount, I used it all and there wasn’t a pool of dressing at the bottom of the bowl. Really good salad, and several people asked me for the recipe!

  3. says

    Hi Carol, so glad the recipe worked out! I will add info to the recipe to check the nuts so that they do not burn! Thanks so much for the comment. Please send your fans to Bakebellissima.com for the recipe 🙂

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