Apple Cranberry Pecan Salad
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A bright, refreshing fall salad with apples, bacon + the most amazing candied pecans. Perfect for the holidays!
Featured Comment
It was my first time making candied nuts and I was surprised by how simple and quick it was! They added a really lovely texture and flavour with the salad. I saved some for snacking later and they went very quickly!
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.
what to serve with apple cranberry pecan salad
Apple Cranberry Pecan Salad: Frequently Asked Questions
Gala or honey crisp apples would work beautifully in this recipe.
Halloumi, ricotta, goat cheese, or cotija cheese are all great substitutes for feta.
Yes! The dressing can be made 1 week in advance and stored in an airtight container (such as a mason jar) and placed in the fridge, letting it come to room temperature for about 15 minutes and shaking well before using.
Candied pecans can be stored in an airtight container at room temperature up to 1 week, in the fridge up to 3 weeks and in the freezer up to 3 months.
Apple Cranberry Pecan Salad
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
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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So pretty, the perfect holiday salad!
This salad looks beautiful! I’m planing my Christmas menu and I think I may have to add this. I’m not a fan of goat cheese but this still looks amazing. Thank you!
Use Feta cheese instead.
I appreciate the suggestion but I actually don’t like feta, either. I’m usually not very picky but I’m just not into a lot of different cheeses. Thank you, though!