Cranberry Apple Pecan Kale Salad Recipe
Looking for a fresh, delicious salad in 15 minutes? Try our Cranberry Apple Pecan Kale Salad for a burst of sweet and savory goodness!
Servings: 4 small servings or 2 large servings
Calories: 707kcal
Ingredients
- 6 c. kale chopped
- 1 apple cut into 1/4-inch chunks
- 2/3 c. candied pecans whole or coarsely chopped
- 6 strips bacon cooked and crumbled
- 1/4 c. dried cranberries
For the Dressing:
- 1 tbsp. shallot coarsely chopped
- 3 tbsp. apple cider vinegar
- 3 tbsp. apple cider or apple juice
- 2 tbsp. maple syrup
- 2 tsp. whole grain Dijon mustard
- 1 tsp. Dijon mustard
- 3/4 tsp. coarse kosher sea salt
- 1/2 tsp. ground black pepper
- 1/4 c. olive oil or mild tasting oil
Instructions
- In a medium serving bowl, combine kale, apple, pecans, bacon, and cranberries.
- In a small food processor, combine the ingredients for the dressing. Pulse until creamy and emulsified.
- Toss the salad in the dressing and serve immediately.
Notes
- You can easily add feta or gorgonzola cheese, roasted pumpkin seeds (pepitas), or grilled chicken to make this a more substantial salad.
- Don't like kale? Swap it out for shaved Brussels sprouts or mixed greens!
STORE Apple Kale Salad leftovers in an airtight container in the fridge. It will stay good for up to 3 days. Freezing this salad is not recommended as the texture of the kale and apples will be compromised.
To REHEAT the bacon, separate it from the salad and reheat it in a skillet or microwave until crispy. Combine the bacon with the salad just before serving to maintain its texture.
Nutrition
Serving: 1serving | Calories: 707kcal | Carbohydrates: 59g | Protein: 16g | Fat: 49g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 26g | Trans Fat: 0.04g | Cholesterol: 22mg | Sodium: 964mg | Potassium: 1.418mg | Fiber: 18g | Sugar: 38g | Vitamin A: 35.496IU | Vitamin C: 334mg | Calcium: 951mg | Iron: 7mg
