Pecan Apple Salad (Print Version)
# Ingredients:
01 -
3 strips of bacon, chopped small.
02 -
1/4 cup of apple cider vinegar.
03 -
1 diced medium shallot.
04 -
1 tablespoon of Dijon mustard.
05 -
1/3 cup of good olive oil.
06 -
1 tablespoon honey.
07 -
A pinch of kosher salt and some ground black pepper.
08 -
1 big bunch of kale, stems discarded and leaves sliced thin.
09 -
1 diced medium apple.
10 -
1/2 cup thin-sliced celery stalks.
11 -
1/2 cup sweetened dried cranberries.
12 -
1/2 cup feta cheese, crumbled.
13 -
1 large egg white for the candied pecans.
14 -
1/3 cup sugar for the candied pecans.
15 -
3/4 teaspoon kosher salt for the candied pecans.
16 -
1/2 teaspoon pumpkin pie seasoning for the pecans.
17 -
A tiny pinch of cayenne (optional, for extra-spicy pecans).
18 -
2 cups pecan halves (for candying).
# Instructions:
01 -
Put a skillet on medium-high heat, toss in the chopped bacon, and let it cook till crispy—this usually takes 6 to 8 minutes. Drain off the fat and lay the crispy pieces on a paper towel to cool.
02 -
In a bowl, blend apple cider vinegar, diced shallot, and Dijon mustard. Let it sit for 5 minutes to take the sharp edge off the shallot. Then drizzle in honey and olive oil, stirring constantly. Don't forget to season with salt and pepper.
03 -
Grab a large mixing bowl and toss the kale in. Pour in the dressing and get your hands dirty—massage it all together for about a minute until the greens feel a bit tender.
04 -
Lay the bacon, apple chunks, celery slices, cranberries, feta crumbles, and pecans on top of the dressed kale. You're ready to dig in!
05 -
Set the oven to 300°F. Whip the egg white in a bowl till it's foamy. Add sugar, salt, pumpkin pie spice, and cayenne if you like some heat, then throw in the pecans. Mix well. Spread it all on a baking sheet covered in parchment and bake for 25 to 30 minutes, stirring halfway through. Cool before using.
# Notes:
01 -
This tasty, crisp salad brings sweet, salty, and crunchy flavors together—great for autumn get-togethers.
02 -
Massaging kale with the dressing makes the leaves more tender and ups the flavor.
03 -
You can make the candied pecans a few days in advance. Keep them sealed up tightly.