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Fresh Harvest Kale Salad with Apples and Pecans

kale salad with apples and pecans - featured image
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This easy kale salad features tender massaged kale, crisp apples, toasted pecans, and a creamy maple-tahini dressing. It’s a crowd-pleaser that even kale skeptics love, perfect for fall gatherings, weeknight lunches, or meal prep.

Ingredients

Scale
  • 1 large bunch fresh kale (about 8–10 cups chopped), preferably lacinato
  • 1 large apple (Honeycrisp or Fuji), diced
  • 1/2 cup pecans, roughly chopped and toasted
  • 1/3 cup dried cranberries
  • 1 small shallot, thinly sliced
  • 1/4 cup shaved or grated Parmesan cheese (optional)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons tahini
  • 2 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste

Instructions

  1. Prepare the kale: Wash and dry the kale thoroughly. Remove the tough stems, stack the leaves, roll them up, and slice crosswise into thin ribbons (about 1/2-inch wide). You should have about 8-10 cups of chopped kale.
  2. Toast the pecans: Place the pecans in a small skillet over medium heat. Cook, stirring frequently, for 3-5 minutes until fragrant and deepened in color. Transfer to a plate to cool completely.
  3. Make the dressing: In a small bowl or mason jar, combine the olive oil, tahini, maple syrup, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper. Whisk or shake until smooth and emulsified. Adjust sweetness or thickness as needed.
  4. Massage the kale: Place the chopped kale in a large mixing bowl. Pour about half of the dressing over the kale. Using your hands, grab handfuls of kale and rub them together, squeezing gently, for 2-3 minutes until the kale turns bright green and feels tender.
  5. Add remaining ingredients: Add the diced apple, toasted pecans, dried cranberries, and thinly sliced shallot to the massaged kale. Pour the remaining dressing over the top and toss until evenly coated.
  6. Finish with Parmesan: If using, shave or grate the Parmesan cheese over the top and give one final gentle toss.
  7. Let it rest: Allow the salad to sit for 5-10 minutes before serving to let the flavors meld.

Notes

Massaging the kale is essential for tenderness. Dry the kale thoroughly to prevent a watery dressing. Toast pecans fresh for best flavor. Cut apples just before serving to prevent browning. Let the salad rest for 5-10 minutes before serving. Leftovers keep well in the refrigerator for up to 3 days.

Nutrition

Keywords: kale salad, apple pecan salad, fall salad, easy kale salad, healthy salad, maple tahini dressing, vegetarian, gluten-free

Find it online: https://crispcraving.com/fresh-harvest-kale-salad-with-apples-and-pecans-easy-recipe-2/