Description

A quick and easy fall salad featuring massaged kale, crisp apples, toasted pecans, dried cranberries, and feta cheese, all tossed in a sweet-tangy maple vinaigrette. Perfect for weeknights or holiday gatherings.

Ingredients

Scale

1 large bunch lacinato kale (Tuscan or dinosaur kale), stems removed and leaves thinly sliced
2 medium Honeycrisp apples, cored and thinly sliced (Fuji or Gala work great too)
1 cup pecan halves, toasted
1/2 cup dried cranberries (unsweetened or reduced sugar if preferred)
1/2 cup crumbled feta cheese
1/4 cup thinly sliced red onion
1/4 cup extra-virgin olive oil
3 tablespoons pure maple syrup (Grade A dark amber preferred)
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 small shallot, finely minced (about 1 tablespoon)
1/4 teaspoon sea salt, plus more to taste
1/8 teaspoon black pepper, freshly ground

Instructions

Prep the kale: Wash the kale thoroughly and pat it dry. Stack the leaves, roll them up like a cigar, and slice crosswise into thin ribbons (chiffonade). Place the sliced kale in a large bowl.
Massage the kale: Drizzle about 1 teaspoon of olive oil and a pinch of salt over the kale. Using your hands, grab handfuls and squeeze, rub, and work the leaves for 2-3 minutes until the kale softens and darkens in color. Taste a piece—it should be tender, not tough.
Toast the pecans: Heat a small skillet over medium heat. Add the pecan halves in a single layer. Cook for 3-5 minutes, shaking the pan frequently, until fragrant and slightly darkened. Immediately transfer to a plate to cool.
Make the vinaigrette: In a mason jar or small bowl, combine the olive oil, maple syrup, apple cider vinegar, Dijon mustard, minced shallot, salt, and pepper. If using a jar, screw the lid on tight and shake vigorously for 20 seconds until emulsified. If using a bowl, whisk continuously while drizzling the oil in slowly. Taste and adjust seasoning.
Assemble the salad: Add the sliced apples, toasted pecans, dried cranberries, crumbled feta, and thinly sliced red onion to the bowl with the massaged kale. Drizzle about half the vinaigrette over the top.
Toss and serve: Use tongs or your hands to gently toss everything together until evenly coated. Add more dressing as needed. Serve immediately, or let it sit for 10-15 minutes to let the flavors meld.

Notes

Massaging the kale is essential for tenderness. Toast pecans carefully as they burn quickly. Dress the salad just before serving to keep apples and pecans crisp. The vinaigrette can be made ahead and stored in the fridge for up to a week.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Salad
Cuisine: American

Nutrition

Serving Size: 1 serving (about 2 c
Calories: 320
Sugar: 20
Sodium: 380
Fat: 22
Saturated Fat: 4
Carbohydrates: 30
Fiber: 5
Protein: 6

Keywords: apple pecan salad, kale salad, maple vinaigrette, fall salad, healthy salad, easy salad recipe