Description
This salad blends hearty kale leaves with juicy apple chunks and toasted pecans, all coated in a creamy, sweet-tangy maple vinaigrette. Each bite offers a crisp crunch followed by a warm nutty note that brightens every forkful.
Ingredients
- 1 bunch kale
- 2 small apples
- 1/2 cup pecans
- 1/4 cup olive oil
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Rinse kale, pat dry, remove stems, and chop leaves into bite-size pieces then place in a large bowl.
- Core apples and chop into small cubes, then add to the bowl with kale.
- Toast pecans in a dry skillet over medium heat for 2–3 minutes until fragrant, roughly chop, and add to the salad.
- In a small bowl or jar, whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper until well emulsified.
- Pour the vinaigrette over the kale, apples, and pecans, then toss thoroughly to coat all ingredients.
- Let the salad sit for 5 minutes to allow flavors to meld, then serve.
Notes
- Massage kale with a pinch of salt before dressing to soften leaves and improve texture.
- Swap pecans with walnuts or almonds if preferred.
- Use a tart variety of apple like Granny Smith for a bright contrast.
- Prepare salad ingredients ahead but keep dressing separate until serving for maximum freshness.