1. Home
  2. Fresh Salads
  3. Apple Pecan Salad

Apple Cranberry Pecan Salad

This Apple Cranberry Pecan Salad is a vibrant blend of flavors perfect for any fall gathering or holiday feast. With crispy bacon, shredded kale, sweet dried cranberries, and crunchy candied pecans, it offers a delightful mix of textures. A tangy dressing made from apple cider vinegar, Dijon mustard, and honey perfectly balances the flavors, while massaging the kale ensures a tender bite. Topped with crumbled feta, this salad combines savory and sweet in every mouthful. Enjoy it as a starter, side, or light main dish that's both fresh and satisfying.

Clare Greco
Updated on Monday 02 December 2024
Apple Cranberry Pecan Salad
Jump To Recipe Print Recipe Pin Recipe
Apple Cranberry Pecan Salad Pin it
Apple Cranberry Pecan Salad | Recipesbyclare.com

Bring a taste of fall to your table with this Apple Cranberry Pecan Salad. Combining crispy bacon, sweet dried cranberries, and crunchy candied pecans with massaged kale and fresh apple, this salad delivers a delicious blend of textures and flavors.

INGREDIENTS

  • Bacon: 3 slices, diced and cooked until crispy for a savory crunch
  • Apple Cider Vinegar: ¼ cup, for tangy dressing base
  • Shallot: 1 medium, diced to add mild onion flavor
  • Dijon Mustard: 1 tbsp, for a hint of spice in the dressing
  • Extra Virgin Olive Oil: ⅓ cup, to emulsify the dressing
  • Honey: 1 tbsp, to balance the acidity
  • Kosher Salt and Black Pepper: To taste
  • Kale: 1 large bunch, stems removed and leaves shredded
  • Apple: 1 medium, diced for a sweet, crisp element
  • Celery: ½ cup, sliced for crunch
  • Dried Sweetened Cranberries: ½ cup, for sweetness
  • Feta Cheese: ½ cup, crumbled for creaminess
  • Egg White: 1 large, for candied pecans
  • Sugar: ⅓ cup, to coat pecans
  • Kosher Salt: ¾ tsp, for seasoning candied pecans
  • Pumpkin Pie Spice: ½ tsp, for a warm flavor
  • Cayenne Pepper: ⅛ tsp (optional), for a hint of heat
  • Pecan Halves: 2 cups, to make candied pecans

INSTRUCTIONS

Step 1:
Cook the diced bacon in a skillet over medium-high heat until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain excess fat.
Step 2:
In a small bowl, whisk together apple cider vinegar, diced shallot, and Dijon mustard. Let sit for 5 minutes. Gradually whisk in the olive oil and honey. Season with salt and pepper to taste.
Step 3:
In a large salad bowl, massage the shredded kale with the prepared dressing for 1 minute to soften.
Step 4:
Top the kale with crispy bacon, diced apple, celery, dried cranberries, crumbled feta cheese, and candied pecans.
Step 5:
For the candied pecans, preheat oven to 300°F. Whisk the egg white in a bowl until frothy. Mix in sugar, kosher salt, pumpkin pie spice, and cayenne pepper (if using). Add pecan halves and stir until evenly coated. Spread on a parchment-lined baking sheet and bake for 25-30 minutes, stirring halfway. Cool completely.

Serving and Storage Tips

  • Serve immediately for best freshness and crunch.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Re-crisp candied pecans if needed by toasting lightly in the oven.

Helpful Notes

  • For a vegetarian version, omit the bacon.
  • Substitute goat cheese for feta if preferred.
  • Adjust sweetness by using less honey or different dried fruit options.

Tips from Well-Known Chefs

  • Chef Anne suggests massaging kale with lemon juice for an added brightness to the salad.
  • Chef Thomas recommends toasting the pecans beforehand for extra crunch.
Apple Cranberry Pecan Salad Pin it
Apple Cranberry Pecan Salad | Recipesbyclare.com

Apple Pecan Salad

A bright salad with kale, apples, bacon, cranberries, and candied pecans, drizzled with a tangy-sweet vinaigrette for a perfect fall feast.

Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes

Category: Fresh Salads

Difficulty: Intermediate

Cuisine: American

Yield: One large salad

Dietary: Gluten-Free

Ingredients

01 3 slices Bacon, diced.
02 ¼ cup Apple cider vinegar.
03 1 medium Shallot, diced.
04 1 tbsp Dijon mustard.
05 ⅓ cup Extra virgin olive oil.
06 1 tbsp Honey.
07 Kosher salt and black pepper, to taste.
08 1 large bunch Kale (stems removed, leaves shredded).
09 1 medium Apple, diced.
10 ½ cup Sliced celery.
11 ½ cup Dried sweetened cranberries.
12 ½ cup Crumbled feta cheese.
13 1 large Egg white (for candied pecans).
14 ⅓ cup Sugar (for candied pecans).
15 ¾ tsp Kosher salt (for candied pecans).
16 ½ tsp Pumpkin pie spice (for candied pecans).
17 ⅛ tsp Cayenne pepper (optional, for candied pecans).
18 2 cups Pecan halves (for candied pecans).

Instructions

Step 01

Heat a skillet over medium-high heat. Cook diced bacon until crispy, about 6-8 minutes. Drain excess fat and transfer the bacon to a paper towel-lined plate.

Step 02

To make the dressing, whisk together apple cider vinegar, diced shallot, and Dijon mustard in a bowl. Let sit for 5 minutes to mellow the shallot. Slowly whisk in extra virgin olive oil and honey. Season with kosher salt and black pepper to taste.

Step 03

In a large bowl, massage the shredded kale with the prepared dressing for 1 minute to soften it.

Step 04

Top the massaged kale with crispy bacon, diced apple, sliced celery, dried cranberries, crumbled feta cheese, and candied pecans.

Step 05

For the candied pecans: Preheat oven to 300°F. In a bowl, whisk the egg white until frothy. Mix in sugar, kosher salt, pumpkin pie spice, and cayenne pepper (if using). Add pecan halves and toss until well coated. Spread on a parchment-lined baking sheet and bake for 25-30 minutes, stirring halfway through baking. Allow pecans to cool completely before using.

Notes

  1. This bright and refreshing salad is perfect for fall gatherings and offers a balance of crunchy, sweet, and savory elements.
  2. Massaging the kale with dressing helps to soften its texture and enhance flavor.
  3. Candied pecans can be made ahead and stored in an airtight container.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~