Name: Fall Harvest Kale And Apple Salad With Pecans
Cook time: 25 min
Total time: 25 min
Ingredients: 2 large bunches of Lacinato (Dino) kale, stems removed and finely shredded; 2 medium Honeycrisp or Fuji apples, thinly sliced; 1/2 cup pecans, roughly chopped; 1/3 cup dried cranberries; 1/4 cup crumbled goat cheese or feta (optional); 1/4 cup extra virgin olive oil; 2 tablespoons apple cider vinegar; 1 tablespoon pure maple syrup; 1 teaspoon Dijon mustard; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper

Ingredients

Scale

2 large bunches of Lacinato (Dino) kale, stems removed and finely shredded
2 medium Honeycrisp or Fuji apples, thinly sliced
1/2 cup pecans, roughly chopped
1/3 cup dried cranberries
1/4 cup crumbled goat cheese or feta (optional)
1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon pure maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon black pepper

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Instructions

Step 1: Toast the Pecans: Place the chopped pecans in a small dry skillet over medium heat. Toast them for 3 to 5 minutes, stirring frequently to prevent burning. Once they smell fragrant and look slightly golden, remove them from the heat immediately and set them aside to cool.
Step 2: Prepare and Massage the Kale: Place the shredded kale in a large mixing bowl. Drizzle a teaspoon of olive oil and a pinch of salt over the leaves. Use your hands to “massage” the kale for about 2 to 3 minutes. You will notice the leaves becoming darker, softer, and more tender. This step is crucial for removing the tough texture and bitter taste of raw kale.
Step 3: Whisk the Vinaigrette: In a small jar or bowl, combine the extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper. Whisk vigorously or shake the jar until the dressing is emulsified and creamy.
Step 4: Slice the Fruit: Core and slice your apples into thin wedges or matchsticks. To prevent browning, you can toss them in a little lemon juice, though the acidity in the salad dressing will also help preserve their color once tossed.
Step 5: Assemble and Toss: Add the sliced apples, dried cranberries, and toasted pecans to the bowl of massaged kale. Pour the dressing over the ingredients and toss thoroughly to ensure everything is evenly coated. Top with crumbled goat cheese if desired.
Step 6: Final Plating: Transfer the salad to a large serving platter or individual bowls. Serve immediately, or let it sit for 15 minutes to allow the flavors to meld even further.

Cook Time: 25 minutes