Salads & Sides
Kale Salad with Apples and Pecans
Massaged kale tossed with crisp apple, toasted pecans and dried cranberries in a maple-Dijon dressing.
- Prep
- 20 mins
- Cook
- 5 mins
- Total
- 25 mins
- Serves
- 6
- Level
- Easy
Raw kale turns tender and silky when you massage it with a little dressing. Crisp apple, toasted pecans and chewy cranberries add sweetness and crunch. Slice the apple just before serving, or toss the slices in lemon juice, so they stay bright.
Ingredients
Serves 6
Directions
- Toast the pecans in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant and a shade darker. Let them cool, then roughly chop.
- Strip the kale leaves from the thick stems and tear into bite-size pieces. Rinse and dry thoroughly.
- Whisk the olive oil, lemon juice, mustard, maple syrup, salt and pepper in a large bowl.
- Add the kale and massage with your hands for 1 to 2 minutes, until the leaves darken and soften.
- Add the apple, onion, cranberries and pecans and toss to coat. Serve right away, or let it sit up to 30 minutes.
Tips and make-ahead notes
- Sturdy kale holds up well, so leftovers are still good the next day without the apple.
- Swap the pecans for walnuts or toasted pumpkin seeds.
- Pear works in place of apple.
Nutrition per serving
- Calories
- 290
- Carbohydrates
- 23g
- Protein
- 4g
- Fat
- 22g
- Fiber
- 5g
- Sodium
- 270mg
Estimated. Values change with brands, portion sizes and substitutions.
