1. Can I make Apple Cranberry Pecan Salad ahead of time?

Yes, you can prepare many components of the salad in advance. The candied pecans and dressing can be made a day or two ahead. Simply store the pecans in an airtight container and the dressing in a jar in the fridge. Assemble the salad just before serving to ensure the kale stays fresh and the toppings maintain their crunch.

2. How do I store leftover Apple Cranberry Pecan Salad?

To store leftover salad, keep the dressing and salad components separate. Store the salad in an airtight container in the fridge for up to 2 days. Be aware that the kale will wilt slightly, but it will still be tasty! You can store the dressing in the fridge for up to a week.

3. Can I substitute the pecans in this recipe?

If you're allergic to or don’t like pecans, you can substitute them with other nuts such as walnuts, almonds, or even cashews. You could also use seeds like sunflower or pumpkin seeds for a nut-free alternative.

4. How can I make this salad vegetarian?

To make this Apple Cranberry Pecan Salad vegetarian, simply omit the bacon and swap the feta cheese with a plant-based cheese or skip it altogether for a lighter version. You can also replace the bacon with crispy roasted chickpeas for added texture and flavor.

Apple Cranberry Pecan Salad – 5-Star Fall Salad Recipe

Name: Apple Cranberry Pecan Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 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; For the 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

Description

Apple Cranberry Pecan Salad is a fresh and vibrant dish that combines crisp apples, dried cranberries, candied pecans, and crispy bacon, all topped with a tangy dressing. This flavorful salad is perfect for fall gatherings or holiday meals.

Ingredients

Scale

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
For the 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

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Instructions

Heat a large cast-iron skillet over medium-high heat. Add bacon and cook until crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
In a large bowl, whisk together vinegar, shallot, and Dijon mustard; let stand for 5 minutes. Whisk in olive oil and honey; season with salt and pepper to taste. Stir in kale and massage for 1 minute.
Top with bacon, apple, celery, cranberries, feta cheese, and candied pecans, and gently toss to combine.
For the candied pecans, preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk egg white until frothy, about 1-2 minutes. Whisk in sugar, salt, pumpkin pie spice, and cayenne pepper.
Stir in pecans until evenly coated. Spread the mixture onto the prepared baking sheet in an even layer.
Bake for 25-30 minutes, stirring halfway through. Let cool completely.

Notes

Make sure to massage the kale for a minute to soften the leaves and help the dressing absorb better.
If you prefer a sweeter dressing, add more honey or maple syrup to taste.
You can prepare the candied pecans ahead of time and store them in an airtight container for up to a week.
To make this salad vegetarian, skip the bacon and feta and use plant-based alternatives.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Salad
Method: Stovetop, Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 20g
Sodium: 400mg
Fat: 23g
Saturated Fat: 4g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 8g
Cholesterol: 20mg