This kale, apple, and pecan salad with maple dressing is a perfect appetizer for a fall menu. This recipe is adapted from Once Upon a Chef, an amazing site full of great recipes and ideas. This recipe is also great as a main if you add grilled chicken or salmon, or even cubed feta or goat cheese.
The kale is completely transformed into a much milder green when shredded thinly. I roll the leaves up together neatly, and then slice across. You can slice a few leaves at a time to make it easier.
Toasting the nuts brings out a richer, more interesting flavor, so delicious when combined with the apple and maple dressing. Make sure you keep an eye so that they do not burn. They are ready as soon as they become fragrant in the oven.
Kale, apple and pecan salad with maple dressing
- 1 bunch kale, stems removed
- 1/2 cup dried and sweetened cranberries
- 1 Royal Gala apple
- 2/3 cup Pecans
- 1/4 cup white wine vinegar
- 1/4 cup pure maple syrup
- Salt and pepper to taste
- 1/3 cup olive oil
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.