Description
Bright green kale leaves get a tender rub before being tossed with crisp apple slices, honey-lemon dressing, and warm toasted pecans for a refreshing, crunchy salad that’s perfect anytime.
Ingredients
- 4 cups kale
- 1 medium apple
- 1/2 cup pecans
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Rinse the kale, pat dry, remove tough stems, and chop into bite-sized pieces.
- Place the chopped kale in a large bowl, sprinkle with a pinch of salt, and massage the leaves for 1–2 minutes until softened.
- In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper to make the dressing.
- Core and thinly slice the apple, then add the slices to the bowl with kale.
- Toast the pecans in a dry skillet over medium heat for 3–4 minutes, stirring occasionally, until fragrant. Let cool slightly.
- Pour the dressing over the kale and apple, then add the toasted pecans.
- Toss everything gently until well coated and serve immediately.
Notes
- Massage the kale thoroughly to break down its fibers and improve texture.
- Choose a crisp apple variety like Granny Smith, Honeycrisp, or Fuji for the best contrast.
- Toasting pecans enhances their flavor and adds extra crunch.
- Substitute maple syrup for honey to make this salad vegan-friendly.