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Fresh Autumn Kale Salad with Apple & Candied Pecans

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A hearty autumn salad featuring massaged kale, crisp apples, tangy cranberries, and buttery candied pecans tossed in a maple Dijon vinaigrette. Perfect for meal prep and holiday gatherings.

Ingredients

Scale
  • 1 large bunch curly kale (about 8–10 ounces), stems removed and leaves chopped into bite-sized pieces
  • 1 large Honeycrisp apple (or Fuji, Gala, or Pink Lady), thinly sliced
  • 1/2 cup dried cranberries (unsweetened if preferred)
  • 1/4 cup crumbled feta cheese (optional)
  • 1 cup pecan halves (raw, unsalted)
  • 2 tablespoons unsalted butter
  • 2 tablespoons brown sugar (light or dark)
  • 1 tablespoon maple syrup (pure)
  • 1/2 teaspoon cinnamon
  • Pinch of sea salt
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 1 small clove garlic, minced
  • Salt and black pepper to taste

Instructions

  1. Start with the candied pecans. Place a small skillet over medium heat and add the butter. Once melted and bubbling, add the pecan halves, brown sugar, maple syrup, cinnamon, and a pinch of salt. Stir constantly for 3-4 minutes until the sugar is melted and the pecans are coated and fragrant. Immediately spread them on a parchment-lined plate or baking sheet to cool.
  2. While the pecans cool, prepare the kale. Wash and dry the kale thoroughly. Remove the tough stems, stack the leaves, roll them up like a cigar, and slice into thin ribbons (chiffonade).
  3. Make the dressing. In a small bowl or mason jar, combine the olive oil, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, and a pinch of salt and pepper. Whisk vigorously or shake until well combined and slightly thickened. Taste and adjust.
  4. Massage the kale. Place the chopped kale in a large bowl. Pour about half the dressing over it. Using clean hands, grab handfuls of kale and squeeze, rub, and massage for 2-3 minutes until the leaves turn darker and shrink in volume.
  5. Assemble the salad. Add the sliced apple, dried cranberries, and crumbled feta to the massaged kale. Pour the remaining dressing over the top and toss everything together gently.
  6. Add the candied pecans. Break the cooled pecans into smaller pieces if desired, then scatter them over the top of the salad. Do not mix in too early to maintain crunch.
  7. Let it rest for 5-10 minutes before serving to allow flavors to meld.

Notes

Massaging the kale is essential for tenderness. Watch the pecans carefully to avoid burning. Let the salad rest before serving for best flavor. Store components separately for meal prep.

Nutrition

Keywords: kale salad, autumn salad, apple salad, candied pecans, fall salad, healthy salad, gluten-free, vegetarian

Find it online: https://prismtaste.com/fresh-autumn-kale-salad-with-apple-and-candied-pecans/