This recipe for a kale apple and pecan salad is so delicious and versatile that you can use just about any kind of lettuce. If you don't want to use kale, you can substitute it with romaine, iceberg, or mixed greens. In place of the apples, you can also substitute shaved parmesan or small dices of sharp cheddar, or even bacon. You can also try substituting other ingredients like berries or thinly sliced pears.
In a toaster oven, toast the pecans at 350 for about 6-8 minutes, or until the nuts are fragrant. Check often to avoid burning the nuts.
Remove the kale stems, and shred very thinly. Slice the apple thinly and chop the cranberries into smaller pieces.
To prepare the dressing, mix the wine vinegar with the maple syrup, add salt and pepper, and slowly whisk in the olive oil.
Toss the kale, apple slices, pecans and cranberry with the salad dressing and serve.
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Notes
Besides the traditional green kale, you can also purchase varieties such as Dino kale and Red Russian kale.Roasting pecans can elevate this salad to gourmet levels. Just a few minutes in the oven and their deep, nutty aroma shines. And hey, if you love this tip, don't forget to share the recipe with your pals and subscribe for more!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.