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.)
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.
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!
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!
- 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
- 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.
- Remove the kale stems, and shred very thinly. Slice the apple thinly and chop the cranberries into smaller pieces.
- To prepare the dressing, mix the wine vinegar with the maple syrup, add salt and pepper, and slowly whisk in the olive oil.
- Toss the kale, apple slices, pecans and cranberry with the salad dressing and serve.