Cranberry Pecan Salad

This Apple Cranberry Pecan Salad bursts with flavors and textures, making it perfect for holiday gatherings or a light, refreshing meal. The crisp apples, savory bacon, tangy cranberries, and sweet candied pecans come together beautifully atop tender kale, all tossed in a tangy homemade vinaigrette. It’s a celebration of autumn flavors in every bite.

Key Ingredients for Apple Cranberry Pecan Salad

  • Kale – Provides a hearty, nutritious base. Massaging the leaves softens them, making the salad more enjoyable.
  • Bacon – Adds a smoky, savory note that pairs well with the sweetness of the fruit.
  • Apples – Freshly diced apple brings crispness and natural sweetness to the mix.
  • Candied Pecans – Sweet and crunchy, these nuts are the salad’s star, enhancing texture and adding a bit of spiced warmth.
  • Dried Cranberries – Offer a tart contrast that balances the richness of the other ingredients.
  • Feta Cheese – Crumbled feta brings a creamy, salty element to round out the flavors.

Step-by-Step Overview

  1. Prepare the Bacon and Kale
    Cook diced bacon until crispy, then drain on a paper towel. Massage the shredded kale with a touch of salt to soften.
  2. Make the Vinaigrette
    Whisk together apple cider vinegar, shallot, Dijon mustard, olive oil, and honey. Season to taste.
  3. Assemble the Salad
    Toss the kale with the bacon, diced apple, cranberries, feta, and candied pecans. Drizzle the dressing over and mix gently.
  4. Candied Pecans
    Coat pecans in a mixture of frothy egg whites, sugar, pumpkin pie spice, and optional cayenne pepper. Bake at 300°F until crisp.

Tips for the Best Apple Cranberry Pecan Salad

To get the most out of this salad, use a crisp apple variety like Honeycrisp or Granny Smith. For extra flavor, consider adding a splash of lemon juice to prevent the apples from browning. If you prefer, swap the kale for mixed greens or spinach for a lighter texture.

Storing Leftovers

Store any leftover salad in an airtight container in the fridge. Keep the dressing and pecans separate to maintain crispness, adding them just before serving. The salad can last up to two days when stored properly.

Apple Cranberry Pecan Salad Recipe

A vibrant and crisp autumn salad featuring apples, bacon, and delectable candied pecans—ideal for holiday gatherings.
No votes so far! Sei der Erste, der diesen Beitrag bewertet.
Rezept drucken Merken
Gericht: Salad
Land: American
Keyword: Apple Cranberry Pecan Salad Recipe
Vorbereitung: 20 minutes
Zubereitung: 30 minutes
Gesamtzeit: 50 minutes
Portionen: 6

Zutaten

  • 1 large bunch kale stems discarded, leaves finely shredded
  • 3 slices bacon diced
  • ½ cup crumbled feta cheese
  • ¼ cup apple cider vinegar
  • 1 medium apple diced
  • ½ cup dried sweetened cranberries
  • ⅓ cup extra virgin olive oil
  • ½ cup sliced celery
  • 1 tablespoon Dijon mustard
  • 1 medium shallot finely diced
  • 1 tablespoon honey
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • For the Candied Pecans
  • 2 cups pecan halves
  • 1 large egg white
  • ⅓ cup sugar
  • ¾ teaspoon kosher salt
  • ½ teaspoon pumpkin pie spice
  • ⅛ teaspoon cayenne pepper optional

Anleitungen

  • In a cast iron skillet, cook the bacon over medium-high heat until crisp and browned, approximately 6-8 minutes. Remove the bacon and place it on a paper towel-lined plate to drain excess fat.
  • In a large mixing bowl, combine the apple cider vinegar, diced shallot, and Dijon mustard. Whisk together and allow the mixture to rest for 5 minutes. Gradually whisk in the olive oil and honey, then season with kosher salt and freshly ground black pepper to taste. Add the shredded kale to the bowl and massage gently for about 1 minute.
  • Top the kale with the cooked bacon, diced apple, sliced celery, cranberries, crumbled feta, and candied pecans. Gently toss the salad to combine all ingredients evenly.

For the Candied Pecans

  • Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and set aside.
  • In a medium bowl, whisk the egg white until frothy, around 1-2 minutes. Add the sugar, kosher salt, pumpkin pie spice, and cayenne pepper, whisking until well incorporated.
  • Fold the pecan halves into the egg white mixture, ensuring they are thoroughly coated. Spread the pecans in a single layer on the prepared baking sheet.
  • Bake in the preheated oven for 25-30 minutes, stirring halfway through to promote even baking. Allow the candied pecans to cool completely before using in the salad.

Notes

The cayenne pepper is optional but adds a subtle heat to the candied pecans.
Massaging the kale helps to soften its texture, making it more enjoyable to eat.