Kale Cranberry Pecan Salad
A vibrant and nutritious salad featuring hearty kale, sweet dried cranberries, and crunchy pecans, tossed in a flavorful vinaigrette. Perfect for a light lunch, side dish, or holiday gathering.
Ingredients
- 5 ounces fresh kale stems removed and leaves chopped
- 1/2 cup dried cranberries
- 1/2 cup pecans roughly chopped
Dressing:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Optional Add-ins:
- 1/4 cup crumbled feta cheese or goat cheese
- Sliced apples or pears
- Red onion thinly sliced
Instructions
- Prepare the kale: Wash the kale thoroughly and remove the tough stems. Tear the leaves into bite-sized pieces. Place the kale in a large bowl.
- Massage the kale (optional): For a softer kale texture, drizzle a small amount of olive oil over the kale and massage it with your hands for 2-3 minutes.
- Toast the pecans: Heat a skillet over medium heat. Add the pecans and toast for 5-7 minutes, stirring frequently, until golden and fragrant. Let cool slightly.
- Make the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
- Assemble the salad: Add the dried cranberries and toasted pecans to the bowl with the kale. If using, add feta cheese, sliced apples, or red onion.
- Dress the salad: Drizzle the vinaigrette over the salad and toss gently to combine.
- Serve: Serve the salad immediately or chill for later.
Notes
- Massaging the kale helps to soften it and make it more palatable.
- Toasting the pecans enhances their flavor and adds a nice crunch.
- You can use other dried fruits, such as cherries or apricots, in place of cranberries.
- Get creative with your add-ins!
- This salad holds up well, so it is great for meal prepping.