Apple Cranberry Pecan Salad

A bright, refreshing fall salad with apples, bacon + the most amazing candied pecans. Perfect for the holidays!

Hello, Fall. We have crisp leaves, football tailgating, chunky sweaters, apple cider donuts everything, and my most favorited seasonal salad.

Maybe it’s the candied pecans. The perfectly massaged kale tossed with the sweet and tangy dressing. The oh-so-crisp bacon bits with the chunks of fresh apples. Maybe it’s all of the above.

Nonetheless, I will be diving head first into this salad until the end of the year. And I will be bringing it to all of our holiday gatherings.

P.S. The pecan recipe makes more than you need but trust me when I say they will not stick around for long. Plus, they store very well!

tips and tricks for success

• Prep ahead of time. Save time by making the dressing up to 1 week in advance, and prepping and dicing the vegetables 1-2 days prior and storing them in airtight containers in the fridge.
• Cut in uniform size. Cut all of the salad ingredients in similar size pieces for a consistent bite.
• Use extra virgin olive oil. High quality extra virgin olive oil is ideal for salad dressings.
• Massage the kale. Massaging the kale softens the leaves, making them more tender and flavorful.
• Store the candied pecans. The candied pecans can be made in advance and stored at room temperature or the freezer to extend shelf life even further.

Apple Cranberry Pecan Salad

Yield: 6 servings

Prep: 20 minutes minutes

Cook: 30 minutes minutes

Total: 50 minutes minutes

A bright, refreshing fall salad with apples, bacon + the most amazing candied pecans. Perfect for the holidays!

4.9 stars (14 ratings)

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Ingredients

• 3 slices bacon, diced
• ¼ cup apple cider vinegar
• 1 medium shallot, diced
• 1 tablespoon Dijon mustard
• ⅓ cup extra virgin olive oil
• 1 tablespoon honey
• Kosher salt and freshly ground black pepper
• 1 large bunch kale, stems removed and leaves shredded
• 1 medium apple, diced
• ½ cup sliced celery
• ½ cup dried sweetened cranberries
• ½ cup crumbled feta cheese

for the candied pecans

• 1 large egg white
• ⅓ cup sugar
• ¾ teaspoon kosher salt
• ½ teaspoon pumpkin pie spice
• ⅛ teaspoon cayenne pepper, optional
• 2 cups pecan halves

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Instructions

• Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
• In a large bowl, whisk together vinegar, shallot and Dijon; let stand 5 minutes. Whisk in olive oil and honey; season with salt and pepper, to taste. Stir in kale and massage for 1 minute.
• Top with bacon, apple, celery, cranberries, feta cheese and candied pecans, and gently toss to combine.

for the candied pecans

• Preheat oven to 300 degrees F. Line a baking sheet with parchment paper; set aside.
• In a medium bowl, whisk egg white until frothy, about 1-2 minutes. Whisk in sugar, salt, pumpkin pie spice and cayenne pepper.
• Stir in pecans until well combined and evenly coated.
• Spread pecan mixture onto the prepared baking sheet in an even layer. Place into oven and bake for 25-30 minutes, stirring at halftime. Let cool completely.

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