Harvest Kale Salad with Apples, Pecans & Cider Vinaigrette
Massaged lacinato kale with crisp apple, dried cranberries, sharp cheddar and maple-toasted pecans in a tangy apple cider dressing.
Why this recipe works
Kale can be tough, so rub it with a little dressing and salt for a minute before anything else goes in. The leaves soften and darken, and the salad holds for hours without wilting — ideal for a Thanksgiving table or packed lunches.
Method
- Toast the pecans. Toss pecans with maple syrup, salt and cayenne. Toast in a dry skillet over medium heat 5–7 minutes, stirring, until fragrant and glazed. Spread on parchment to cool.
- Make the dressing. Shake the vinegar, Dijon, maple, shallot, olive oil, salt and pepper in a jar until creamy.
- Massage the kale. Put the kale in a large bowl with 2 tbsp dressing and a pinch of salt. Squeeze and rub the leaves for 1–2 minutes until they soften and turn glossy.
- Assemble. Add the apple, cranberries, cheddar and red onion. Toss with more dressing to taste and scatter the pecans over the top.
Tips & swaps
- Soak the sliced onion in cold water for 10 minutes to mellow it.
- Swap cheddar for crumbled goat cheese or feta.
- Add roasted chicken or chickpeas to make it a full meal.
Nutrition per serving
| Calories | 380 |
| Fat | 28g |
| Carbohydrates | 28g |
| Protein | 9g |
| Fiber | 5g |
Estimates only, calculated from standard ingredient data.
Storing & make-ahead
Dressed kale keeps 1 day in the fridge. Store pecans separately to keep them crisp.
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